You might’ve mastered not crying over spilt milk, but there’s another dairy product that’s putting tear ducts to the test these days: Butter.

According to recent data from Statistics NZ, the price of butter has increased by 60% in a year. It hasn’t gone unnoticed, with many popular brands currently selling for an eyewatering $9 (if not slightly more) a block at the supermarket.

But we have so many cows…

It’s a common complaint that Kiwis spend so much on dairy products when there’s practically a cow for every person in NZ. However, because dairy is our biggest export, it’s not domestic supply and demand that sets the price we pay here, but the dynamics in the global market, where supply has been tight over the last year or so.

A Foodstuff spokesperson quoted in Stuff explains: “As global commodity costs for butter in the global dairy trade rise or fall, this impacts the price of what we see on our store shelves.”

Save our scones

If butter is blowing out your budget as well as your baking, check out these ten handy tips (first published in a consumer.org.nz article by research writer, Belinda Castles).

1. Love butter but not the price?

Try butter blends. They’re a mix of cream and vegetable oil, giving you that buttery taste for less money. Plus, they’re way easier to spread—no more battling with a rock-hard block straight from the fridge!

2. DIY your own spread.

Pop some butter and a mild oil (like canola) into a food processor and blend until smooth. You’ll get a creamy, spreadable mix which makes your butter go further.

Calculate what you could draw in retirement.

3. Baking on a budget?

If the cost of butter has put you off, try searching online for recipes “without butter”. You’ll find plenty that use oil, margarine, or even yoghurt instead. Feeling adventurous? Some recipes swap butter for pureed fruit or vegetables, or even pulses (black bean brownies, anyone?!).

4. Check out vegan recipes.

They don’t use butter (or eggs), so you might already have everything you need in the pantry.

5. Need butter in a hurry?

You can actually make it yourself from cream. Just be warned—you won’t save money if you’re buying cream just for this, but if you’ve got some about to expire, go for it! Bonus: you’ll also get buttermilk for baking.

6. Storing butter right = less waste.

If you’ll use it in a few days, keep it in the dairy compartment of your fridge door so it stays soft but doesn’t pick up smells from other foods. If you want it to last longer, keep it wrapped and store it on a fridge shelf instead.