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Kilner, BUTTER CHURNER By Kel Buckley

I’ve been making yoghurt with a delicate probiotic strain for a year now, so it felt like time to try other cultured dairy in the form of cultured butter. I picked up a one-litre glass butter churner from long-running British brand Kilner, now 184 years old, then inoculated 600 ml of organic pure cream with my yoghurt and let it ferment on the bench for 36 hours, before it went into the fridge until I was ready to churn.

Butter forms more easily when the cream is at room temperature, so I pulled it out a couple of hours beforehand and gave the churner a thorough wash in hot, soapy water. The instruction booklet provides an expected churning timeline, so I set a stopwatch. According to Kilner, the cream should start to thicken at around the five-minute mark, become very thick between eight and 10 minutes, and separate into butter and buttermilk by 12.

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