Artisan cheese makers looking to diversify can explore butter as a side business by adding a butter churner to their dairy operation, turning cream into homemade butter and buttermilk treats that delight customers.
Every dairy operation faces seasonal dips in cheese demand and fluctuating milk prices. Introducing a butter churn lets you transform double cream into cultured butter, creating new revenue streams without major investments. This article covers why adding a butter churner makes sense, how to integrate a Kilner butter churner or Single-Phase Butter Churner into your workflow, and step-by-step process instructions from cream to churned butter.
Why Cultured Butter Fits Your Cheese Business
Producing homemade butter alongside cheese makes the most of your milk supply and complements your existing products.
Richer Flavour and Texture
Cultured butter brings tangy notes and high butter fat content, elevating scone mixtures, pancakes, and fresh breads. Customers love the creamy mouthfeel and slight tang that works beautifully with jams, herbs, or spices.
Efficient Use of Cream and Buttermilk
After separating cream for cheese, divert extra cream into your churn. The by-product, buttermilk, can be bottled or used in recipes—minimizing waste and maximising yield.
Integrating a Butter Churner into Your Workflow
Whether you choose a traditional kilner butter churner or a commercial Single-Phase Butter Churner, the basic mechanism remains the same: agitation turns cream into butter grains.
Equipment and Setup
Setting up your butter churner with the right equipment ensures efficient, hygienic, and hassle-free churning—so you can focus on producing top-quality homemade butter every time.
- Butter churns with paddles or a mechanical handle work at 240 V power, so you don’t need costly three-phase wiring.
- Ensure your churn has a tight-fitting lid and easy-clean paddles to maintain pristine clarity and hygiene.
- Keep a recipe and instruction booklet on hand for standard churning times and temperatures.
Step-by-Step Churning Process
Transforming double cream into delicious homemade butter is simple and satisfying with a straightforward churning process that brings out the best in your milk and cream.
- Pour cooled double cream into the churn.
- Turn the handle or activate the churning mechanism until the cream separates into butter and buttermilk.
- Strain off buttermilk for sale or recipes.
- Wash butter grains with cold boiling water to remove residual buttermilk.
- Knead in salt, herbs, or spices if desired.
- Shape and store butter in parchment or moulds, ready for sale in your cart, store, or online shop.
Launching Your Cultured Butter Line
Understanding costs, recipes, and marketing will ensure your butter sells as well as your cheese.
Cost and Recipe Development
Calculating your costs and perfecting your butter recipe ensures you balance cream allocation and flavour experimentation for a richer or lighter cultured spread.
- Calculate how much cream you can spare without affecting cheese volumes.
- Experiment with small batches using the instruction booklet to refine fermentation times and add-ins like garlic, chives, or chilli.
- Use double cream for a richer product, or standard cream for a lighter spread.
Packaging and Distribution
Present butter in eco-friendly tubs or wrapped sticks that echo your cheese branding. Pair butter with seasonal scone mixes or pancake mixes to create gift sets that encourage cross-sales.
Conclusion
Adding a butter churner to your dairy operation unlocks the potential of cream beyond cheese, turning every jug of milk into multiple products depending on your stock and market demand. From churning to shaping and storing, the process is simple, low-cost, and highly rewarding—and by offering cultured butter alongside your artisan cheese, you use existing equipment, delight customers with creamy spreads, and stabilise your farm’s revenue on every page of your product catalogue.
Contact CheeseKettle today to discover how our Single-Phase Butter Churner can fit seamlessly into your kitchen and help you produce delicious, cultured butter alongside your cheese.
