Buttermilk is very easy to make at home; a delightfully milky product that has a slight tang.


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  • 1 litre pure cream, at room temperature

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Makes 500 ml buttermilk + 500 g butter

Place the cream in a stand mixer and start whisking on high; you will need to keep a careful eye on it as it can go from innocent to very messy in the blink of an eye. Watch as the cream first thickens and then begins to take on an almost granular appearance. At this stage, turn the mixer down to medium and very soon you will see the mix separating; the solids will begin to cling to the whisk and the liquid will come out. Continue whisking on low for another minute to ensure the process is complete and then you’ll find that you now have both fresh butter and buttermilk. Simple.


Photography by Benito Martin. Styling by Lynsey Fryers. Food preparation by Suresh Watson.


For a taste of O Tama Carey’s cooking, visit her at Berta restaurant in Sydney. Like Berta on Facebook, and follow the restaurant on Twitter and Instagram.


Read our interview with Tama. This recipe is from our online column, The Seasonal Cook: spring milk. View previous The Seasonal Cook columns and recipes.