Butter Is So Expensive! So I Made My Own – Was It Cheaper?
If you’ve been to the supermarket lately, you’ll know that butter prices in New Zealand have reached eye-watering heights. What was once a simple, everyday staple has now become a luxury item for many households.
For me, butter isn’t just a spread. It’s a vital ingredient for baking and cooking. Of course, it is also essential for topping a slice of fresh homemade bread. Prices were climbing. I decided to roll up my sleeves. I wanted to try making butter myself from fresh cream. I needed to determine if it was indeed cheaper to make my own.
This blog post is the companion to my YouTube video “Butter Is So Expensive! So I Made My Own | Was It Cheaper?” which has been getting a lot of attention. If you haven’t watched it yet, you can find it here in the link. I share the full process and cost breakdown. I also provide my honest thoughts on whether it’s worth doing regularly.
The Simple Magic of Butter Making
Making butter from fresh cream feels a bit like kitchen alchemy. One minute, you’ve got a bowl of thick cream. A few minutes later, it transforms into golden butter and fresh buttermilk. Below is a photo of my Homemade butter and my spreadable butter. It was so easy to make. I have that recipe also on my website. Linked below.
Making Spreadable Butter From Your Homemade Butter
Over on the channel recently we also made spreadable butter. I have a blog post with recipe here on my website you can find it here:
NZ Butter Prices Are Wild – This Homemade Spread Will Save You Money!
You can also read the article from Stuff NZ about the spreadable butter
Homemade Butter Recipe (From 1 Litre of Fresh Cream)
Makes: Approx. 400–450g (14–16oz) of butter + 500–600ml (17–20 fl oz) of fresh buttermilk
Time: 10–15 minutes
Ingredients:
- 1 litre fresh cream (1000ml / approx. 34 fl oz / 4 cups) – at least 35% fat content
- ½–1 tsp salt (optional, to taste)
- Cold water for rinsing (approx. 500ml / 17 fl oz)
Instructions:
- Chill the cream – For best results, the cream should be cold.
- Whip the cream – Place cream into a stand mixer, food processor, or blender. Whip on medium speed until it passes the whipped cream stage and begins to clump together.
- Separate butter from buttermilk – Continue mixing until you see a clear liquid (buttermilk) and yellow butter solids forming.
- Drain the buttermilk – Pour into a jar and set aside for baking or cooking.
- Rinse the butter – Place the butter in a bowl and pour over cold water. Gently knead and press with a spatula or your hands, changing the water until it runs clear. Remove the water and squeeze the butter with cold hands, and make sure all the buttermilk/water is gone.
- Add salt (optional) – Sprinkle in salt and knead through until evenly mixed.
- Shape and store – Form into a block, press into a container, or wrap in baking paper. Refrigerate for up to 2 weeks or freeze for up to 6 months.
Yield Tip: 1 litre of cream will typically give you about 400–450g (14–16oz) of butter. It can also yield around 500–600ml (17–20 fl oz) of fresh buttermilk. The exact amount will depend on your cream’s fat content.
Why Make Your Own Butter?
Aside from the price factor, there are a lot of reasons to try making butter at home:
- Purity of ingredients – Just cream and optional salt.
- Custom flavours – Add herbs, garlic, or honey for something unique.
- Satisfaction factor – It’s rewarding to create a kitchen staple from scratch.
- Fresher taste – Homemade butter has a sweetness and creaminess that some shop-bought types lack.
.
The Cost Comparison – Is It Worth It Financially?
In my video, I compared the price of making butter from fresh cream to buying a block from the supermarket.
For this batch, I paid $6.50 NZD for 1 litre of cream, which gave me 410g of butter plus all the fresh buttermilk. The same weight of supermarket butter costs around $8.75 NZD — and that’s without the bonus of buttermilk. This means my homemade butter was $2.25 cheaper for the same quantity. I also ended up with enough buttermilk to make a batch of pancakes. Alternatively, I could make scones for free.
If you can get cream on special, especially in bulk, making your own butter can be cheaper per gram. The savings increase with special offers. At full price, the savings may be smaller. However, you’re still getting a fresher, higher-quality product. It comes with the added value of buttermilk.
Buttermilk – The Bonus You Didn’t Expect
One of the biggest hidden wins from making butter is the fresh buttermilk you’re left with. This isn’t the cultured buttermilk you buy at the shop — it’s sweet and mild, perfect for:
- Fluffy pancakes
- Tender scones
- Moist cakes
- Marinating chicken or fish
- Adding richness to soups and breads
Nothing goes to waste — it’s like getting two products for the price of one.
Stacey’s Kitchen Tips
- Buy cream in bulk when it’s cheap – I always buy a big 2-litre bottle of cream. For my recipes, I make the family or the channel. Whatever I don’t use, I turn it into butter.
- Use very cold water for rinsing – This helps your butter firm up and improves storage life.
- Knead out the water thoroughly – Excess water will shorten your butter’s fridge life.
- Salt after rinsing – Adding salt too early can make the butter release more liquid.
- Flavour in small batches – Make plain butter first, then split into portions and flavour them individually.
Storing Your Homemade Butter
Homemade butter can be kept in the fridge for up to 2 weeks in an airtight container. It can also be frozen for up to 6 months. I like to portion mine into smaller blocks so I can defrost only what I need.
If you plan to keep it out on the bench for spreadability, do so in small quantities. Ensure it’s salted. Unsalted butter spoils much faster at room temperature.
Final Thoughts
With butter prices hitting record highs, making your own from cream is a satisfying way to control your food budget. It also improves the quality of what you’re eating. Even if it’s not always cheaper, the flavour, freshness, and sense of accomplishment make it well worth the effort.
If you want to watch the whole process, see my yield. You can also hear my honest verdict. Check out my YouTube video. “Butter Is So Expensive! So I Made My Own | Was It Cheaper?” Maybe you’ll be inspired to try it too.
