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Green Buttermilk Smoothie

Green Buttermilk Smoothie
Perfect healthy breakfast
  • 1½ cups small Kale leaves
  • 1 banana
  • ½ Avocado
  • 1 - 2 pitted dates
  • ¾ cup KVD Buttermilk
  • ½ cup ice
  • Goji berries and borage flowers
  1. Put all ingredients, except goji berries and borage flowers in a blender and blend until smooth. Sprinkle with the goji berries and borage flowers and drink.


Roast Pumpkin & Buttermilk Soup

Roast Pumpkin & Buttermilk Soup
  • 1 whole pumpkin (1.5kg)
  • 2 leeks, sliced white part
  • 4 carrots, roughly chopped
  • 2 whole garlic bulbs, remove top
  • 2 sprigs thyme
  • 2 bay leaves
  • olive oil
  • Water
  • Unsalted cultured Butter (25g)
  • 1L buttermilk
  • Smoked viking salt
  • King Valley Dairy Crème Fraîche & nutmeg for serving
  1. Pre heat oven to 180degC
  2. Cut pumpkin leaving skin on, remove seeds and place in roasting pan with the garlic and a drizzle of olive oil.
  3. Bake in the oven until pumpkin is soft and falling off the skin.
  4. In a large pot place the chopped carrots, leek, thyme & bay leaves. Lightly sautee in the butter until tender. To the pot add pumpkin, remove the skin. Squeeze the flesh from the garlic bulb and add to the pot. Cover with water and simmer for 5 mins.
  5. Pour the buttermilk into the soup and blend until smooth. Season with the viking salt to taste.
  6. Serve with a dollop of crème fraîche and grated nutmeg.
  7. Soup can be portioned and frozen for later use.


Buttermilk Ricotta Gnocchi

Buttermilk Ricotta Gnocchi
  • 500g Buttermilk Ricotta
  • 5 eggs
  • 25g butter melted
  • ⅓ grated parmesan
  • salt & pepper
  • mixed chopped fresh herbs like parsley, oregano and basil
  • 350g plain flour sifted
  1. In a blender place ricotta, slowly add eggs and melted butter.
  2. Place ricotta egg mix in a large bowl and fold in parmesan, salt, pepper, herbs and flour.
  3. Refrigerate for at least 2 hours or overnight.
  4. Place a large pot of water on stove top and bring to boil.
  5. roll the dough into logs, with a little extra flour, the width of your thumb and cut into 2cm lengths.
  6. place these into the boiling water and cook until they float to the surface.
  7. put the risen gnocchi into ice water to cool quickly and set aside.
  8. Make a sauce by reducing a splash of white wine and Crème Fraîche. Place gnocchi into a oven proof dish and pour over sauce. Sprinkle with parmesan and place in oven to bake until golden.
  9. You can also use a tomato based sauce with bocconcini.
  10. You can substitute the buttermilk ricotta for a traditional ricotta.


Buttermilk Pizza Base

Buttermilk Pizza Base
  • Buttermilk Pizza Dough recipe
  • Ingredients
  • 250g plain flour
  • 175ml buttermilk
  • 1 tblspn olive oil
  • 1 tspn salt
  • ½ tspn bicarbonate of soda
  1. In a food processor whizz together the ingredients for the pizza base until they just combine. 2.Remove from processor and knead for a minute or two until silky smooth and elastic. Place in an oiled bowl covered by a tea towel and leave for 45 minutes.
  2. Preheat oven with baking trays inside to 215 oC.
  3. When the dough has rested for 45 minutes, separate into two or four pieces and roll out thinly onto pieces of baking paper.
  4. Add desired topping.
  5. Carefully slide the pizzas and baking paper onto the hot baking tray and bake for 15 minutes until golden and crisp.


Buttermilk Pear Tart

Buttermilk Pear Tart
Recipe type: Lunch
Time of Year: Anytime
  • 2 ½ cups unbleached plain flour
  • 2 table spoons sugar
  • 1 teaspoon sal
220 gram chilled unsalted butter
  • ¼ cup buttermilk
1 pear
100 grams blue cheese
100 grams caramelised onion
4 eggs
4 tablespoon crème fraîche
Salt and pepper
  1. To make the pastry, pulse butter, sugar, salt and flour in a food processor until it looks like coarse breadcrumbs. Add the buttermilk and continue to pulse until the dough starts to incorporate into a ball. Using your hands, shape pastry in a rectangle. Wrap in plastic film and refrigerate for 10 minutes.
  2. Roll out to 1 cm thick and line a 20 cm low flan tin or 4 individual flan tins, blind bake the pastry by placing a lining of baking paper with rice to weigh it down and bake for 10 minutes at 160°C.
  3. Remove paper and rice and put a layer of caramelised onion followed by the blue cheese, then the sliced pear.
  4. Gently whisk the egg and crème fraîche and pour over tart.
  5. Bake in the oven for a further 10 minutes until egg has cooked.
  6. Serve with a little rocket salad.


Buttermilk Mac & Cheese

Buttermilk Mac&Cheese
Recipe type: Lunch
Time of Year: Anytime
  • 6 eggs
  • 3 cups grated cheddar cheese
  • ½ cup mozzarella
  • 2 ½ cups of buttermilk
  • ½ cup melted butter
  • salt & pepper seasoning
  • ¼ cup Parsley
  • 2 table sp Chives chopped
  • 500g macaroni, cooked and drained
  • 1 teaspoon Truffle butter to serve
  1. * Pre heat oven to 180 deg C
  2. *In a large bowl, beat the eggs. Stir in the cheese, buttermilk, butter, herbs and season. Add macaroni; toss to coat.
  3. * Place in greased baking dish and top with mozzarella
  4. *Bake for 35 – 40 mins until warmed through, removed and serve hot with the truffle butter melted on top.
  5. *You can get a bit fancy by adding pine mushrooms, bacon, peas or anything you like.