Did you know it’s as simple as can be to make homemade butter 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.

I always have butter on hand as it’s one of my favourite fats to cook with, alongside coconut and avocado oil. Not only is it stable to high heat which makes it excellent for cooking, it’s rich in fat-soluble vitamins and is great for our brain and joints!

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 good quality 35% full-fat whipping cream – organic and grass-fed if possible – and that there are no added thickeners. I use a whipping cream from a local company Harmony Organic, from grass-fed cows.

 

HOW TO MAKE HOMEMADE BUTTER

 

There are 3 stages to making butter. The 1st stage is the whipped cream, the 2nd is curdling, and the 3rd 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.

Prep Time 30 minutes

Ingredients

  • 500 ml 35% whipping cream
  • 1/4 tsp sea salt

Instructions

  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.

  2. Once the liquid and fat has separated, begin pressing the fat together, squeezing out any excess liquid.

  3. 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.

  4. Add to your container and store in the fridge for about two weeks.

Have you ever made homemade butter? Think you’ll give it a try?

 

Leave me a comment, and be sure to watch my video on homemade butter below: