How to make Butter using a Kitchen-Aid Mixer

I just experienced the most down to earth and self sufficient feeling imaginable! I have produced my own, completely handmade butter. If you have a Kitchen-Aid mixer then it can be very easy to make your own too. Just follow a few very simple steps.



2 cups 35% Whipping Cream

4 cups ice cold water

salt and herbs to season


Let cream sit outside of the fridge for half an hour, this will help with the separation process. Pour into mixer bowl and using a towel, cover the bowl so that the mixture doesn’t spit onto the counter. Turn the mixer to the highest speed for approximately 3 minutes or until the milk fat starts to pull away from the butter milk. Pour the butter milk into a mason jar and keep in the fridge, to use in your next baking project. Place the butter back into the mixer bowl and pour 1 cup of ice cold water over the mixture. Covering the bowl again, turn on full speed for 30 seconds. Drain the water and repeat until the liquid is almost fully clear. Squeeze the butter as dry as possible and season to taste. Store in an airtight container for up to 3-4 weeks in the fridge.


If you would like step by step instructions with a video please refer to this link:


Wild Blueberry Chia Oatmeal

I found myself this morning thinking about all of the beautiful and tasty things I could create with the handpicked blueberries in my freezer, and one thing came to mind, Oatmeal! The perfect warm you up food on a cold day such as this, and meal that has stick to your rib type qualities.

blueberry-chia-oatmeal 6

vegan, serves 1

1 1/2 cups water-cooked steel cut oats (about 1/4 cup dry oats + 1 1/4 cups water + pinch salt)
2 tsp chia seeds
dash cinnamon
1 tsp ground flax seeds
1 1/2 Tbsp raw chopped walnuts
1 tsp goji berries
1/2 cup wild blueberries, frozen + 1 Tbsp hot water to thaw and plump
1/4 cup almond or coconut milk
1/2 tsp agave syrup or raw local honey

Cook the oats using the directions on the back of the package, combine everything in a bowl and top with more blueberries, walnuts and almond or coconut milk.

Recipe Adapted from: