Homemade Butter | a2 Milk® USA Recipes
Homemade Butter | a2 Milk® USA Recipes

Homemade Butter

Now you’ve discovered a2 Milk® that’s naturally free from the A1 protein, there are lots of delicious recipe opportunities to enjoy. But you can’t escape the fact that a pat or two of butter makes those crumbly cookies, moist cupcake frostings or silky sauces so much better. To help everyone enjoy those little luxuries, we’ve asked Andrea from The Petite Cook to create a homemade butter tutorial. It’s easy (it only takes 10 minutes), fun, tastes so much better than store-bought butter and it contains only the A2 protein. You don’t even need special equipment to make butter, you could just put the ingredients in a jar and shake, shake, shake it until you end up with butter. However, this tutorial uses a food processor to make things a little easier.

Difficulty: Easy

Preparation: 10 mins

Cooking time: N/A

Servings: 2 cups



  • 1/2 cup a2 Milk® Whole
  • 1 1/2 cups Coconut oil, melted
  • 1/4 cup Canola oil (or light olive oil)
  • 4 tsp. Lecithin powder (if using liquid lecithin reduce by half the amount)
  • Dash Sea salt
homemade butter


Place all ingredients in a blender or food processor. Mix until combined, about 1 minute.

homemade butter in food processor

Transfer the butter mixture into a silicone or plastic mold and place in the fridge for half an hour or in the freezer for 5 minutes.

homemade butter in mold

Store in the fridge well covered, for up to 4 weeks. You could even make double the amount and freeze into portions for whenever you need it.

If you want to get really adventurous, you could also add some extra flavor by mixing in minced garlic or some fresh aromatic herbs.

homemade butter with toast

Recipe Source

Andrea Soranidis | The Petite Cook

Originally from Italy, I’m a twenty-something foodie and world-traveler based in London.

I used to be a marketing manager, then I became a food blogger, The Petite Cook. I’ve swapped SEO, analytics, marketing strategies and PR work for food processors, oven mitts and cookbooks. I travel, I cook, I write about it.

Whether I’m in the kitchen experimenting new recipes, or in a Michelin star restaurant enjoying a tasting menu, everyday there’s a new food experience waiting for me.

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