When making butter it is very important you use the correct cream. You will need to use liquid pouring cream that is more than 40% fat. If you don't use this, you may find your cream will not set and you won't be able to churn it into butter.
All New Zealand full fat creams should be above 40% fat, but please refer to the fat content on the label to make sure.
Some creams in Australia are less than 40% so it is important that you check the label. If you find it hard to find enough 40% fat cream, you can also use 300ml of 35% cream and then 200ml 40% cream. Here are some suggested creams you can use:
- Malany Dairies Cream - 40%+
- Misty Mountain Jersey Cream - 42%
- Most boutique creams are 40%+
- Bannisterdowns Cream - 50%+
If you know of any other creams that have worked for you please let us know on email@example.com