Make fresh butter at home by processing cream until it separates into butter and buttermilk. Learn how to strain, knead and season the finished butter.
Pour cream into a food processor or blender. Process for about 6 to 8 minutes or until the butter separates. The cream will go through the whipped stage, thicken further and then change color from off-white to pale yellow. When it starts to look pebbly, it’s almost done. After another minute the butter will separate, causing the liquid to splash against the plastic wrap. At this point stop the mixer. to taste with salt, if you like.
Set a strainer over a bowl. Pour the contents of the mixer through and let the buttermilk . Strain the buttermilk again, this time through a fine-mesh sieve set over a small bowl and set aside.
Keeping the butter in the strainer set over the first bowl, it to consolidate the remaining liquid and fat and expel the rest of the buttermilk. Knead until the texture is dense and creamy for about 3 minutes. Strain the excess liquid into the buttermilk. Refrigerate the buttermilk. Transfer to an airtight container and refrigerate.
This recipe is one of 320 in the OCS library — structured into 38 courses through the OCRS™ learning system. Pick a course and learn the technique behind it.
Taste as you build this dish and adjust the seasoning at each stage — that habit alone will improve almost anything you cook. You'll find techniques like this one across our full course library.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
