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Coco&Me » Blog Archive » Stupendously easy homemade butter & fun buttermilk pancake

June 24th, 2010

Stupendously easy homemade butter & fun buttermilk pancake

Coco&Me - Homemade butter in a shape of a bear (molded) - www.cocoandme.com(Bear cub – Homemade butter cut out with cookie cutter.)
Coco&Me - Buttermilk Pancake recipe with step-by-step pictures of the process - heart motif - www.cocoandme.com(Heart shape buttermilk pancake)
About time for some recipes from yours truly. xx
First, I would like to write about how easy it is to make butter in your very own home. Not just any butter, but a deliciously creamy one, quite unlike any that you’ve had before, I promise. And all from JUST one ingredient; double cream (& salt to taste), which you JUST over-whip until the liquid has separated & leaves you with the semi-solid, which is the butter (more precisely, butterfat). Stupendously easy right? Told you!! ^^
And here’s the revelation. The left over liquid is, guess what? Buttermilk!!!! So don’t throw it away because we are using it for our pancakes later.

Coco&Me - Homemade butter & buttermilk pancake recipe - www.cocoandme.com(Buttermilk extracted from double cream!!)
Here’s what you’ll need to make butter:

  • Double cream
  • Mixing bowl & hand-mixer (or Food processor)
  • Salt (try adding 0.5% of total butter to start with, & add more if you prefer)

And to make it:

  • 1. Start whisking the double cream in a deep-walled mixing bowl. (… deep walled bowl is better as the liquid will spit like mad!)
  • 2. At first it will look like chantilly cream you’d use for cake decorating. Continue whisking.
  • 3. A while later it’ll start to curdle (looking like cottage cheese). Soon after, it will start oozing liquid.
  • 4. Whisk until it has broken in to two components, solid & liquid. The solid is very fresh butter & liquid, buttermilk.
  • 5. Collect the buttermilk for later use. Then whip the butter more to extract as much liquid.
  • 6. Weigh how heavy your lump of butter is, and calculate how much salt you’d like to incorporate.
  • 7. Vigorously work in the salt to the butter to ensure even distribution.

Coco&Me - Homemade butter & buttermilk pancake recipe - www.cocoandme.com
To store, you can just scoop it in a Tupperware & refrigerate, or, if you like, you can roll it to 1.5cm thickness or more in-between greaseproof paper like the picture below, then freeze it for a while (1-2 hours) to make it hard to cut shapes using cookie cutters!!! (… it is best to use simple shapes that don’t have intricate corners. Also, you might want to use a cooks’ blow torch to ease them out of the mold.)
Coco&Me - Homemade butter & buttermilk pancake recipe - www.cocoandme.com
Guide notes:

  • The double cream has to be fresh, not UHT or vegetable oil substitute.
  • Some recipes will say to ‘wash the butter’ at the end. It is done to wash out any residual buttermilk so that the butter keeps for longer. I have skipped this step because it’s an extra work that takes the fun away, but please feel free to do so.
  • Make sure to salt the butter AFTER you have collected the buttermilk. You wouldn’t want to flavour the buttermilk right?
  • Butter yield: From 600ml of double cream, I ended up with 324g of butter & 235ml of buttermilk.
  • This butter has a ‘cleaner’ note to the taste than shop-bought ones. And perhaps less yellow.
  • The science: Cream contains tiny globules of butterfat surrounded by membranes. By agitating the cream by whipping, the membranes of these globules break & the loosened butterfat chain together to form a solid mass = butter. For more information, please check out this website.

x . . . x . . . x . . . x . . . x . . . x . . . x . . . x . . . x . . . x . . . x . . . x
Next, let’s make some fun looking pancakes!
In the recipe below, I have used silicone egg rings to make shapely pancakes. And also had some fun drawing on them. Ofcourse, you can approach this the usual/ easier/ quicker way by just freehand scooping & pouring! – And as for the recipe itself, it produces very moist pancakes that is very (very) moreish, I can assure you it’ll disappear from your plate in nooooo time… Ever since I made this recipe, we always have buttermilk in our fridge for a quick fix up!
x . . . x . . . x . . . x . . . x . . . x . . . x . . . x . . . x . . . x . . . x . . . x
Buttermilk pancake recipe:

  • Plain flour… 120g
  • Sugar… 40g
  • Baking powder… 5g
  • Baking soda… 3g
  • Egg… 1
  • Buttermilk… 200ml
  • Vanilla extract… a dash
  • Melted salted butter… 40g
  • Cocoa powder… roughly a teaspoon

You’ll need the following things:

  • Mixing bowl
  • Silicone egg rings
  • See-through lid that covers your frying pan
  • Optional: Maple syrup or icing sugar to serve


  • 1. First we prepare two separate bowls of ingredients;
    – – a: sifted dry ingredients: flour, baking powder & baking soda.
    – – b: mixed wet ingredients: egg, buttermilk, vanilla extract, but minus the melted salted butter which we will incorporate in step 3.
  • 2. Make a well in the middle of the dry ingredients & GRADUALLY pour in the wet ingredients, whisking all the time.
  • 3. When you have whisked the batter until it is not clumpy, pour in the melted butter & whisk it in.
  • 4. Next, pour some of the mixture in another small bowl, then add cocoa powder to colour it brown.
  • 5. Put the cocoa batter in a piping bag.
  • 6. Heat the pan on low.
  • 7. Grease the pan thinly with melted salted butter. (…using folded kitchen paper to smear it across is my choice of method.)
  • 8. Place the silicone egg ring on the pan.
  • 9. Pipe a simple design quickly using your cocoa batter.
  • 10. When the cocoa design has dried, pour the pancake batter in the egg-ring (…here, make sure it is just under half the height of your mold, as anything higher, the batter will flood out when frying).
  • 11. Place the lid on (…a glass lid would be best so that you can keep an eye on how the pancakes are doing).
  • 12. Wait until you start to see bubbles appear on the surface & the edges slightly cooked.
  • 13. Flip the pancake with the egg-ring still attached (…I find that flipping together with the mold ‘spill-free’).
  • 14. Fry until it browns (about under a minute).

Coco&Me - Buttermilk Pancake recipe with step-by-step pictures of the process - www.cocoandme.com
Guide notes:

  • This recipe does not work with milk as substitute for buttermilk. I tried & it came out edible, but not nearly as tasty as the proper buttermilk version. – I also did a test-run with milk that has been soured with lemon. It was much better than the ‘milk-only’ version, but nothing beats the real thing.
  • If you are using the silicone mold straight again, just give it a quick wipe with the kitchen towel to get rid of any residue.
  • Use the batter straight away. Never rest it. The reason for this has to do with the two leavening agents in this recipe:
    – Baking powder reacts to moisture & enlarges the carbon dioxide (air) within the batter. It expands upwards.
    – As for the baking soda, which expands sideways, primarily reacts with acidic components (such as buttermilk) to give off carbon dioxide that expand under temperature. For both agents, the reaction is immediate after being incorporated, so please don’t rest the batter or the carbon dioxide will start to dissipate, & it won’t rise so well.
    – Another point worth mentioning about these leavening agents is that you should not use aged stuff that’s been lying around in your store cupboard, as it won’t be as reactive, it’ll have a bitter taste, & you’d get a disappointing result.
  • I like using salted butter for this recipe. Salt is known for enhancing the flavours of the other ingredients, especially sweetness. I also like to grease the pan with the salted butter.
  • Silicone molds are the best. I tried metallic shapes such as standard cookie cutters, greasing the sides with butter then flouring, but the pancake sticks now & again & it does not give you consistent results. Also, complicated shapes should be avoided as they are finickity.

Some more designs:
This one is an evolving message on a pancake as they eat! The surprise is right at the bottom!
Coco&Me - Buttermilk Pancake recipe with step-by-step pictures of the process - hidden message - www.cocoandme.comCoco&Me - Buttermilk Pancake recipe with step-by-step pictures of the process - hidden message - www.cocoandme.com(… With car-shaped butter!) You have to pipe the letters mirrored – which can get confusing!! (notice the ‘Y’ in ‘today’?)
And there’s the three bears:Coco&Me - Buttermilk Pancake recipe with step-by-step pictures of the process - bear motif - www.cocoandme.com.
This one, I used my stencil to dust a bit of icing.Coco&Me - Buttermilk Pancake recipe with step-by-step pictures of the process - icing pattern - www.cocoandme.comCoco&Me - Buttermilk Pancake recipe with step-by-step pictures of the process - icing pattern - www.cocoandme.com.
More playing around…
Coco&Me - Buttermilk Pancake recipe with step-by-step pictures of the process - heart & star motif - www.cocoandme.com.
And finally, a picture of a squirrel butter, which ends my longest ever recipe post!!!!Coco&Me - Homemade butter in a shape of a squirrel (molded) - www.cocoandme.com


  1. these are great! i like the decorated pancakes. :)

    Comment by snookydoodle - June 24, 2010 4:00 am

  2. Hey this is one big good sharing!!! So cosy and homely!! Thanks for you tips

    I was suppose to have a chance to go London sometime this month. Thought I can visit you at the market…. BUt things pops up and I can’t make it happen. Well, I”m sure one day I will get to mee you! :)

    Comment by Honey Boy - June 24, 2010 4:53 am

  3. Thanks Snookydoodle!! :)
    Honey Boy, sorry to hear I didn’t get to meet you…!! I don’t know where you are from, but I hope that one day you’ll make the trip to London happen!!

    Comment by tamami - June 24, 2010 10:31 am

  4. I’m always looking for pancake recipes, thanks for sharing this one! I generally love all batters made with buttermilk. And your creativity when it comes to fun is amazing: the Legoland surprise one made me want to come out with a grown up version right now!

    I too find that homemade butter is incredibly good and rewarding to make. Did you try baking with it? I have a feeling that it contains more water than the store bought one, and always used it only as a condiment.

    Comment by Caffettiera - June 24, 2010 1:24 pm

  5. Boy your children must have been delighted both by the form and the content of the message! The butter looks delicious. I too was always put off by the idea of “washing” the butter, glad it’s not a requirement.

    Comment by Astrid - June 24, 2010 4:29 pm

  6. my gradfather user to make butter at home! He shaked cream in a wooden “machine” turning a crank for a long time and then we ate his butter melted on polenta…

    Comment by acquaviva - June 24, 2010 4:50 pm

  7. Thanks for explaining the butter-making process in such detail — I love how thorough your recipes always are. As for the evolving pancake message, it’s too adorable for words.

    Comment by clotilde - June 24, 2010 5:38 pm

  8. Who knew butter was so easy to make?! thanks so much i will definitely give this a go. and those pancake messages so cute….those are lucky little kiddies you have!

    Comment by anna - June 24, 2010 6:09 pm

  9. Caffettiera, I’ll be very curious to know what kind of grown up sentence you are thinking of!! (… or is it too naughty to mention here?! giggle!) As for baking with it – not yet, I’m like you, I’ve been using it as is – particularly spread THICKLY on hot toast…!!
    Astrid! How wonderful to hear from you again! The ‘visual explainer’ sounds amazing! – RE: washing, I find that taste-wise it doesn’t make a slightest difference anyways! And, the butter keeps for relatively long time because it is salted.
    Acquaviva, You are soooo lucky! Homemade melted butter on polenta… sounds soooo heavenly…! I need your granddad to make me a proper polenta… I’ve only had shoddy ones so far…
    Clotilde, thank you my darling. Whereas I find YOUR blog adorable!!!
    Anna, I KNOW!! When I initially found that fact, I was stupefied! – When you try, I’d suggest your fave loaf of bread in your shopping list too, to slice/ toast & generously spread the butter on!! Enjoy!!

    Comment by tamami - June 24, 2010 6:35 pm

  10. The Squirrel is really a lovely pattern, and hearts-cake too. Your blog’s marvellous !

    Comment by liseron - June 24, 2010 8:31 pm

  11. amazingly cute. how did you come up with the idea of piping brown batter. thanks for sharing

    i was at a japanese festival at melbourne a few months back, and had homemade dorayaki & red bean manju that was encased in thin shortcrust pastry. could i be so bold to ask if you have any family recipes for these

    Comment by tian - June 24, 2010 9:59 pm

  12. Thank you for your first ever comment Liseron!! I’m sorry that your comment went into ‘moderation’! I don’t know why that happened since you didn’t have a link in your message…! But please don’t be put off from commenting again in the future! x
    Tian, I’m glad you like it! I think I know what thin pastry you are thinking of, but unfortunately, I don’t have the recipe for it… sorry… However, I did google abit & found this: http://konny.fc2web.com/info/recipe_kurimanju_e.html
    Hope that helps!

    Comment by tamami - June 24, 2010 11:48 pm

  13. I so enjoyed reading this – and love the step-by-step photos. (I remember making butter in primary school – we each got a jar with cream in it and we had to shake them by hand! This looks waaaayyyy easier.) Also, I never knew that baking powder and soda worked in different ways… I’ll think of that whenever I use either one from now on! xx

    Comment by Rachel - June 25, 2010 1:10 am

  14. Thanx Rache! Ah yes! BP=moisture reactive, BS=heat reactive. Clever powders aren’t they?? xx

    Comment by tamami - June 25, 2010 7:57 am

  15. I can’t tell you how much I love this post Tamami-san, totally cute overload!

    Hope you are well, must visit you at Broadway soon. x

    Comment by keiko - June 25, 2010 1:37 pm

  16. You remind me that once as a child I made butter by accident when whipping cream, and have inspired me to do that once again. Not to mention the lovely pancakes. I agree with Clotilde, your recipes are so detailed..Thank you for taking so much time to share them with us.

    Comment by Heidy - June 25, 2010 3:06 pm

  17. Keiko san! That means a lot to me! Thank you ;)
    I’ll look forward to seeing you one day!
    And thank you Heidy! I’m glad you like my writing style!! Happy butter making!!

    Comment by tamami - June 25, 2010 6:07 pm

  18. T-san, would you like to adopt me?? Lovely recipe and i love the special secret message! Thank you…

    Comment by Angela G B - June 26, 2010 9:43 am

  19. also looking for pancake recipes as it’s surprising how many poor recipes are out here! thanks. the first time i ‘made’ butter it was a total accident–whipped the cream just a hair too long ;) having a kitchen blowtorch brings a smile to my face, but scares my daughter….

    Comment by petoskystone - June 26, 2010 12:34 pm

  20. This was fun to read too. The kids must have been so excited!

    Comment by tommy - June 26, 2010 8:45 pm

  21. Thanks Tamami

    Have you ever thought of including Jap pastries at the market, or perhaps some fusion Jap-Western flavours?

    Comment by Tian - June 26, 2010 11:50 pm

  22. It was lovely to finally have the chance to visit your stall yesterday after almost a year of reading your blog. I wanted to buy everything but your brownies were FANTASTIC – texture, taste, everything. And your new little almond fruit cakes were beautiful – I had a gooseberry one and could easily have returned to buy more but my husband stopped me!!! Thanks again. ann. PS, I’m the one who also has a cake/tart farmers’ market stall and will soon be opening a cafe/cake shop. You asked what stuff I make – just search for t ann cake blog or t ann cake cafe on facebook to see what I do (but I may have to recreate some of your little almond cakes for my next market). xxx

    Comment by Ann Rougvie - June 27, 2010 6:20 am

  23. Angela G B, adoption won’t be an option, but why don’t we make things easier & I just make you some pancakes next time you come to play!
    Petoskystone, well, I hope you like this recipe then! And I totally know what you mean by kitchen torch bringing you out in smiles…! Me too… but why is your daughter scared of it? Bad experience?
    Hi Tommy, yeah, what’s good (or bad for teeth) about this is that they got to eat LOADS of pancakes while I was experimenting with the recipe!!
    Tian, no probs! And as for Japanese influenced pastries, no…, mainly because the ingredients such as imported matcha powder is v. expensive. Also because from experience, I think that market-goers tend to buy foods that they are familiar with.
    Ann, it was so lovely to meet you too!! And thank you for your kind words about the brownies & especially about the gooseberry cupcake – it’s a new product that I am testing… Good luck with the cafe/ cake shop Ann!!!!!!

    Comment by tamami - June 27, 2010 9:59 pm

  24. Technically, the leftover liquid isn’t really buttermilk, though. Traditionally, butter (at least in some countries – the tradition varies) was made from soured cream. The cream was made into butter, and then the leftover milk would also be “sour” – hence the yoghurty taste of buttermilk when you buy it in shops. owadays, they don’t make it like that in the industry anymore, and buttermilk in cartons is just a soured milk product and no longer has anything to do with butter. “real” buttermilk is harder to find(at least in Danish supermarkets). Recipes which require buttermilk usually take advantage of the acidity of the liquid to react with baking soda for rising. I just wanted to clarify – this buttermilk won’t do anything for the rise, just for the taste :) It all looks delicious, though!

    Comment by Anja - June 28, 2010 12:40 pm

  25. Hello Anja, thank you for your valuable input!
    Actually, the liquid is indeed buttermilk, more precisely ‘old-fashioned/ traditional/ buttermilk’. In fact there are two types of buttermilk: the first one, & then the commercially available cultured one which is made artificially. Have a glance at the following links:
    They all refer to the leftover liquid as buttermilk. And the acidity of this buttermilk will indeed help the rise, reacting with baking soda!
    Many thanks! :) :)

    Comment by tamami - June 28, 2010 5:02 pm

  26. I think that the buttermilk referred to as traditional in the first wikipedia article is the result of making butter from fermented cream. I have never tried this, I have only made butter from fresh cream (in school, years ago). All liquid left over after making butter is probably buttermilk, but the tart product that the untraditional buttermilk is recreating is the buttermilk from fermented cream, I imagine. Which would make three types of buttermilk, of which only two have the acidity from culturing? Anyway, isn’t milk slightly acidic in any case? Which would explain the rise (which again would probably be stronger using a fermented product)?

    Comment by Anja - June 28, 2010 7:25 pm

  27. Anja, I guess so…! And I suppose we ought to get those scientific acid-measure-test-strips out then huh? ;) ;) xx

    Comment by tamami - June 28, 2010 8:13 pm

  28. Yes! ;) Also, I didn’t mean to argue. I’m always happy to read your posts! :)

    Comment by Anja - June 29, 2010 4:19 pm

  29. Anja, that’s great! Thank you very much!!!! ;)

    Comment by tamami - June 29, 2010 5:01 pm

  30. Hi Tamami,
    I love all your posts (u know that), my bro will be in London in a few weeks time and I have told him to definitely visit your stall, oh how I wish I could come see u too. will keep you posted…

    Comment by bindiya - June 30, 2010 5:00 am

  31. Hello Bindiya!
    I love the trellis pattern on your ‘chocolate date caramel cake’!! So intricate! How exciting that your brother is going to be in Ldn! If he does visit the stall, please tell him to let me me know who he is!! x

    Comment by tamami - June 30, 2010 8:32 am

  32. Thanks Tamami for liking the trellis, will make sure he comes to see u, he loves baked treats!

    Comment by bindiya - July 1, 2010 4:37 am

  33. Thanks Bindiya! I’ll look forward to it!

    Comment by tamami - July 1, 2010 10:25 am

  34. Hi^^
    This is my first to visit here, and I really love it.
    You provide every step of your works clearly.
    I think I will definitely get lots from your blogger.
    Thank you Tamami!

    Comment by Yaping - July 8, 2010 7:16 am

  35. Thank you Yaping!! Hope to hear from you again then!!!!

    Comment by tamami - July 8, 2010 8:14 am

  36. Hi there,
    I have visited your blogger for more than ten times. The more I read it, the more I like.
    I am from Taiwan. Really nice to meet you here. Besides, I am really looking forward to hearing your new posts.

    Comment by Yaping - July 13, 2010 12:17 am

  37. Thank you Yaping!! I’ll post something up very soon okay! xx

    Comment by tamami - July 13, 2010 12:55 pm

  38. this is the perfect way to wake up in the morning. thanks, tamami!

    Comment by connie - July 13, 2010 8:11 pm

  39. Thanks Connie! I hope you are doing well! xx

    Comment by tamami - July 13, 2010 9:38 pm

  40. hello tamami

    i tried your pancake and i dare say it was as easie peasie as u said it. and my man thinks im clever.. haha.. I bot the heart shape silicon thingy… and made 爱心早餐
    I know you’re jap but maybe u can read kanji?
    it means breakfast w love!.. haha.. took the pic and send to my friends on my blackberry and got lotsa ooh and aahs… haha felt so happy given the recipe was so simple!

    I love your blog and now it loads automatically when I open my browser.. i was looking forward to your report from the Craftacular event. So sorry u did not sellout your croissants n smoothie n congrats on ur lemonade!

    am gonna try baking the cheesecake and hope it is not too difficult. my man says his mom makes the best cheesecake… so… 大変ね

    looking forward to more posts from you!


    Comment by Marie - July 20, 2010 9:15 am

  41. Marie,
    爱心早餐… what a lovely lovely word. How do you pronounce it?
    I’m glad you & your man liked it! (What a lucky man!)
    Desserts made with happiness & love… ahhhh…. It’s bound to taste great!
    And thank you for your feedback on the recipe – it means a lot to me these feedbacks!
    Good luck with the cheese cake too – remember it tastes better the next day…! So hands off for the night, okay!?

    Comment by tamami - July 20, 2010 11:08 am

  42. wow.. u reply FAST…
    really appreciate that!
    in mandarin it is pronounced as
    “ai xin zhao chan” literally Love Heart Early Meal (breakfast)
    am in Phuket for a relaxing holi… but will get going with the cheesecake once I get home in Spore… and yes m’am hands off one night!!


    Comment by marie - July 20, 2010 3:22 pm

  43. Marie, thank you for getting back to me about the mandarin way to say it.
    “Ai xin zhao chan”… I’m going to remember it.

    Have a lovely holidiay Marie! All the best, T xx

    Comment by tamami - July 20, 2010 9:07 pm

  44. This guide is brilliant, the photography at different stages was a nice change and I loved the idea of dusting a pattern onto pancakes with a stencil. Nice touch. If I’m feeling generous my girlfriend might get some one morning!


    Comment by kitchen equipment - August 10, 2010 1:25 pm

  45. Thanks Kitchen equipment! Oh please do make ’em for your girlfriend! x

    Comment by tamami - August 10, 2010 4:52 pm

  46. hi Tamami,

    I am a longtime reader of your blog. Do you mind if I borrow some photos from this blog post? I am currently creating a how-to flash movie for my portfolio, and I thought of your blog. I hope you don’t mind.

    You are such an inspiration! I wish I could go to London and meet you!:) cheers!

    Comment by marge - September 8, 2010 11:38 am

  47. Hello Marge, thank you for asking! I very much appreciate that. Yes!, you can use the images – but if you don’t mind, only for your portfolio – & that it doesn’t get published to the public. Sorry to be a pain, but I’d like to draw the line there… (I’m a control freak…!) Hope you understand!
    – Thank you very much for reading my blog! I still find it is amazing that anyone reads anything I write…! Hope to hear from you again! xx Take care! xx

    Comment by tamami - September 8, 2010 12:57 pm

  48. […] Stupendously easy hommade butter & fun buttermilk pancake recipe (FotoÄŸraflarla ev yapımı kolay tereyağı, ÅŸekil verme ve yayıkaltı (buttermilk) ile krep tarifi, aynı zamanda yukarıdaki fotoÄŸrafın da kaynağı. […]

    Pingback by Tereyağı Edebiyatı /Meyvelitepe | Toprak Onur Yaşam - January 8, 2011 9:56 am

  49. Thanks for the mention but it certainly would’ve been better if you asked for my permission FIRST to use one of my pictures…

    Comment by tamami - January 8, 2011 11:17 am

  50. Hello! I was wondering if you could tell me where you get your stencils. The one above is gorgeous, and I am looking for a nice one to decorate a birthday cake. Thank you :).

    Comment by Cindy - April 15, 2011 6:11 am

  51. Hi Cindy, you mean the cookie cutters? They’re from Ikea, & as for the silicon heart/ star shape, it was online somewhere (I can’t remember). Happy baking! x

    Comment by tamami - April 15, 2011 5:53 pm

  52. […]   FotoÄŸraf: Coco & Me […]

    Pingback by Tereyağı Edebiyatı | - August 19, 2011 11:47 pm

  53. Thank you for the ping back!

    Comment by tamami - June 6, 2013 7:30 pm

  54. Hi Tamani, do you think it would work with truffle oil, I have bought some from here http://www.trufflehunter.co.uk/truffles/buy-truffles.php?c=Truffle-Oil

    Comment by David Morgan - June 5, 2014 2:15 pm

  55. Hello David,
    I have to say, I never tried it for this, but I guess it’s always worth a try!

    Comment by tamami - June 6, 2014 7:35 pm

  56. It was surprising for me to prepare quality butter at home according to your procedure. I had tried few other preparation. Thanks for your effort.

    Comment by Rafique Hassan - February 14, 2021 7:36 pm


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