Appliances

Appliances

Cookware

Cookware

Bed & Bath

Bed & Bath

Load image into Gallery viewer, Chef'n Buttercup Butter Maker
Load image into Gallery viewer, Chef'n Buttercup Butter Maker
Load image into Gallery viewer, Chef'n Buttercup Butter Maker
Load image into Gallery viewer, Chef'n Buttercup Butter Maker
Load image into Gallery viewer, Chef'n Buttercup Butter Maker
Load image into Gallery viewer, Chef'n Buttercup Butter Maker
Load image into Gallery viewer, Chef'n Buttercup Butter Maker
  • Load image into Gallery viewer, Chef'n Buttercup Butter Maker
  • Load image into Gallery viewer, Chef'n Buttercup Butter Maker
  • Load image into Gallery viewer, Chef'n Buttercup Butter Maker
  • Load image into Gallery viewer, Chef'n Buttercup Butter Maker
  • Load image into Gallery viewer, Chef'n Buttercup Butter Maker
  • Load image into Gallery viewer, Chef'n Buttercup Butter Maker
  • Load image into Gallery viewer, Chef'n Buttercup Butter Maker
Vendor
Chef'n

Chef'n Buttercup Butter Maker

4.3
Regular price
NZ$ 94.00
Sale price
NZ$ 94.00
Regular price
NZ$ 154.00
Sold out
Unit price
per 
Save 39% (NZ$ 60.00)
Error You can't add more than 500 quantity.

  • Tracked Shipping on All Orders
  • 14 Days Returns

Description

  • Everyone loves the charm of hand churned butter. Now you can make delicious homemade butter in minutes with this innovative mini churn.
  • Simply fill jar with heavy whipping cream that has been stored at room temperature for six to eight hours and shake for three minutes (or until buttermilk separates from butter.) Strain off the buttermilk with the built-in sieve, rinse the butter two to three times with cold water, twist off the ramekin, salt to taste, and enjoy the finished product.
  • Use the included recipes for honey and garlic butter printed right on the side, or mix in fresh herbs to create your own favorites. The bright yellow accents bring homemade charm to your kitchen.
  • Your homemade butter will keep in the refrigerator for 5 to 7 days. This item is top-rack dishwasher safe.
  • Choose smart, easy-to-use kitchen utensils that are built on tasteful design, new technologies, and the trusted reputation of Chef'n.

Shipping and Returns

  • We offer tracked shipping on all orders. Tracking information will be shared as soon as the order is dispatched.
  • Please check the delivery estimate before adding a product to the cart. This is displayed for every product on the website.
  • Available shipping methods and charges will be displayed at the time of checkout, depending on your exact location.
  • All customers are entitled to a return window of 14 days, starting from the date of delivery of the product(s).
  • Customers are advised to read our return policy for details of the return process, eligibility, refunds as well as cancellations or exchanges.
  • In case of any issues or concerns about Shipping or Returns, please contact us and we will be happy to help.

Customer Reviews

BEST NEW KITCHEN GADGET! I LOVE THIS THING!!I just got this about 1 week ago. I purchased 1 quart of heavy cream ($3.00) and this uses 1 cup of heavy cream. Directions say to leave it set out for 6 to 8 hours. EEK! I put the heavy cream into a shallow rectangular container put the lid on it and set on the counter for 2 hours and it was room temp. I poured it back into the butter maker and shook for 3 minutes. Voila! Butter! It is amazing. it makes actually about 1/4 ounce (about 1 tablespoon) less than one grocery store sized butter stick. so you get 7 tablespoons rather than 8 out of 1 cup of heavy cream. I then added 1/4 teaspoon of sea salt and YUM! I used this butter for cooking, and it acts different than store bought butter. store bought butter I had to use more, and it burned/browned pretty quickly, home made butter I used Less, it didn't burn at all! and didn't have the greasy taste. Maybe because I was able to use less butter.5So easy and so easy to clean!I was eyeing a jar butter churn that had paddles in it, but then I read that you can just use a simple jar and that seemed a lot easier and a lot less of a mess to clean. I made my first batch of butter and I was amazed how quickly it came together. I timed it and it was just over 7 minutes to make butter. Based on other reviews, I made sure to get a cream that said "Fresh" and not "Ultra-Pasterized" and I let it sit the whole time to get to room temperature. I shook for about a minute and the cream turned into whipped cream, and I kept shaking. It didn't feel like anything was moving in the jar, but then it liquefied again and it was butter! After draining and storing the butter, I put the pieces in the dishwasher and I was ready to make more.I ordered another one to give as a gift to my parents, I think they will get a kick out of it.5Fun & easy--yummy butter!We love this! It's just a strong plastic, but the instructions are printed right on it. Knocked off a star because sometimes it doesn't work for us--it's hard to see if you have a lump or not--and then we had to redo it. (The problem is probably not shaking enough.) It's a great add-on item--I might not have bought it otherwise.It says the butter is only good for a few days in your fridge, but my husband put it out on the counter for about 5 days and it was fine.4I like the concept of this toolI like the concept of this tool, and I enjoy most of Chef'n's very smart products. The idea is that you can make a small amount of butter in one container, without having to use cheesecloth for straining. It works, to a point. I made two batches of butter in it so far, and was able to use both. Simply set one cup heavy whipping cream out for 6-8 hours, then poured it into the butter maker jar. I shook it for a short amount of time until the butterfat solidified (only about 3-4 minutes needed). Strain off the buttermilk from the sieve side of the jar, and save if you wish. Then, using cold water, run several batches of cold water through the sieve, until full, then pour it off. this rinses the buttermilk from the butter solids, so it keeps better. The more buttermilk you get off the butter solid, the longer your butter will have before it goes rancid. once you're getting a clear rinse, you can pour off the last liquid, then open the bottom part of the container, and tap the jar gently until most of your butter drops into the bottom dish, which doubles as a serving dish. I stirred in salt gently at this point, with small spatula. However, the product contains directions for making honey butter and garlic butter during the shaking stage, which I haven't tried yet.Upsides:1. delivers on the promise of an essentially one-dish process free from cheesecloth and additional strainers and dishes.2. kinda fun, and often I have to buy more heavy cream for a recipe than I really need, so this is a nice way to use the extra.3. tastes pretty good, you can season to your taste and leave out any nasty added preservatives or emollients.4. you can culture the cream to get a euro-style cultured butter. I tried this by adding a spoonful of greek yogurt to one batch, and the results were just fine.5. only makes a small amount, which is great for just one person. I only bake occasionally, so I don't need highly-preserved pounds of butter waiting in my fridge for the next project. by using this, I have cream for my coffee and enough butter for toast and other small uses for a week or so. Works for me.The downsides:1. despite seeming well designed for the most part, it DOES still leak the tiniest bit when shaking. the first time it didn't, but the second time it did. only the tiniest bit, but maybe wrap in a towel or paper towel to absorb any drips and keep them from flying all over your kitchen.2. only makes a small amount. It turns 1 cup of cream into about 1/2 cup butter. The cream I bought cost $3.99 for a half-pint (organic heavy whipping cream from Trader Joe's) A pound of butter at the same trader joes was listed at $3.49. So unless you source your cream from a very cheap location or own a dairy farm, you're not saving cash.3. does still leave a bit of buttermilk in the butter. you'd do well to squeeze the butter lumps in a paper towel to get as much buttermilk out as you can to keep it from going rancid.4. one-use tool. However, when working with dairy, you kinda want a one-use container to keep clean and dedicated. and this doesn't take up much space.I'm a fan of chef'n's other tools, and they've done a great job for a pretty rare need in most cases. But now and then you can put some nice bread and butter appetizers over the top with this, and if you can source your heavy cream cheaply and well, then you've got a nice, workable easy kitchen project.3easy, quick, yummylove it! easy, with perfect results every single time. I like that the directions are printed on the jar itself so I don't have to go look for them. 3 minutes on the dot works for me. it feels like it doesn't want to really shake somewhere in the middle of that time (as it starts to thicken up and be whipped cream), but keep going, it will loosen up a bit over the next minute as the buttermilk separates from the butter. After 3 rinses, I stir the butter for a few seconds, to remove more water.. very easy. I've found it's better to add flavors AFTER the rinsing step, because the water rinses out some of the flavor. I save the buttermilk that you pour off, for drinking and baking. I've been using the Costco heavy cream.5Super simple, make your own butter!This is really quick and easy to use. I have made butter in it several times, and it takes no time at all. The only reason I gave it 4 instead of 5 stars is because you have to be very careful after taking it apart to clean it, sometimes the seals don't want to go back just the way they were, causing leaks. Also, go ahead and shake it for longer than 3 minutes. It usually takes about 3 and half to 4 minutes for me.4It works like advertisedAfter looking for heavy whipping cream at two stores I had no choice but to buy the ultra pasteurized cream. I let the cream set out until it was between 70-75 Fahrenheit. It took about 5 minutes for the first batch, then about 3 minutes for the 2nd as I'd bought a pint of cream.Just like I'd read previously the cream seems to separate all at once. After I rinsed as instructed, I put all of my butter into a small bowl, cut salt into it and spread it out. It looks good. I will freeze mine. I've read that it can be frozen for 6 months. I've done this with sticks of butter with success.Caution: Go lightly on the addition of salt. Do not add anything to the mixture until it is in butter form5It makes butterIt does what it is supposed to- I received it yesterday and I ve made a few batches of butter with it already. I ve made homemade butter in the past using a similar method. It is as simple as it says- you put cream in, you shake until you re arm feels like jello and that s it. It only takes a few minutes to make, but don t overfill it. I ve found that 1 cup of cream requires VERY strong shaking. If you put slightly less cream in, you don t have to shake quite as hard. The lid with the holes is very nice for draining. Put the cream in, shake until you fee like it s a solid, you won t hear anything moving in the container and then keep shaking until you feel it separate again. It feels weird to keep shaking it when there is nothing moving, but you have to keep going until it separates again. Drain off the butter milk (save it to use for marinating or for pancakes, etc), add some very cold water and gently shake, drain water, add some more cold water, gently shake and drain again. Empty the crumbly butter onto a cheesecloth, gently squeeze out excess liquid. What is left is fresh, delicious butter. Add some honey or garlic after making for more yummy variations.5Delicious fresh butterWho knew ? It's a little tiring unless you make it with someone else, but it works exactly as described. So for first timers learn from my mistakes:Make sure it really has come to room temp for 4-5 hours. Once you start shaking, you will first make whipped cream. Don't stop shaking. Keep shaking until you have liquid once again, then keep shaking for a little while more. With two of us passing the shaker back and for it takes a little more than 5 but less than 10 minutes of pretty vigorous shaking. But worth it. So delicious. Works exactly like it say it will.5Fresh butter in minutes but be careful!I really like making fresh butter in just a few minutes. It takes about 3 minutes of shaking to make the butter. I spend a couple of more minutes squeezing the buttermilk out of the butter with a spoon. Fresh butter tastes great.Have made butter many times, but had troubles today. I left the cream overnight and couldn t remove the lid. The jar exploded sending cream blobs all over me and the kitchen. I had to wash walls, windows, counters, dishes, my clothes, ceiling. This is potentially dangerous. Part of the broken jar flew 6 feet. DO LEAVE CREAM IN THE JAR FOR 12 HOURS. IT MAY EXPLODE.3
Chef'n Buttercup Butter Maker

Chef'n Buttercup Butter Maker

4.3
Error You can't add more than 500 quantity.
Regular price
NZ$ 94.00
Sale price
NZ$ 94.00
Regular price
NZ$ 154.00
Sold out
Unit price
per 
Save 39% (NZ$ 60.00)