How to Make Homemade Butter
Homemade butter is surprisingly simple to make yourself. With a little time and elbow grease, it’s easy, fun, and pretty cool to explore a process that many of us are unfamiliar with.
Most of us buy butter from the store, but did you know it’s as simple as can be to make yourself? It does require a few minutes (and some elbow grease), but it’s easy, fun, and pretty cool to explore the actual process that many of us are unfamiliar with.
Making butter requires only 1 ingredient: whipping cream. Be sure to opt for 35% full-fat whipping cream—I look for organic/grass-fed if possible.
How to Make Homemade Butter
There are three stages to making butter. The first stage is the whipped cream, the second is curdling, and the third stage is total separation of the liquid and fat.
You'll need:
500ml whipping cream
1/4 tsp sea salt (optional)
large bowl
hand blender
large spoon
container of choice (I store mine in a 250ml glass mason jar)
Step 1
Add the whipping cream to a large bowl. Begin blending on medium-high speed until the water in the cream begins to separate from the fat. This takes about 10 minutes of continuous blending.
Step 2
Once the liquid and fat has separated, begin pressing the fat together, squeezing out any excess liquid.
Step 3
Discard the liquid as you go, and continue to repeat pressing, squeezing, discarding, and rinsing the butter in cold water until all the liquid has been drained and you are left with just the fat (the butter!). You can also add the sea salt at this point if desired.
And there you have it – butter! Add to your container and store in the fridge for about two weeks.
Homemade Butter
Fresh, homemade butter made with full-fat whipping cream.
Ingredients
500 ml 35% whipping cream
1/4 tsp sea salt
Instructions
Add the whipping cream to a large bowl. Begin blending on medium-high speed until the water in the cream begins to separate from the fat. This takes about 10 minutes of continuous blending.
Once the liquid and fat has separated, begin pressing the fat together, squeezing out any excess liquid.
Discard the liquid as you go, and continue to repeat pressing, squeezing, discarding, and rinsing the butter in cold water. You can also add the sea salt at this point if desired.
Add to your container and store in the fridge for about two weeks.
What do you think? Would you try making homemade butter?
Be sure to watch my video on homemade butter below: