How to Make Butter
Making butter at home is surprisingly easy, and you might never go back to store-bought butter again! Traditionally, making butter required churning cream by hand for a long time. Thankfully, with modern appliances like food processors, you can enjoy fresh butter in under 10 minutes. Simply pour heavy cream into a food processor, blend until it separates, and strain the buttermilk. Knead the butter to achieve a creamy texture, and season with a bit of salt if desired.
Servings: 16
Calories: 200kcal
Ingredients
Yield: Makes about 1 pound of butter
- 4 cups organic heavy cream
- 0.5 teaspoon salt to taste optional
Instructions
- 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. Season to taste with salt, if you like.
- Set a strainer over a bowl. Pour the contents of the mixer through and let the buttermilk drain. 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, knead 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.
Notes
You can use any cream as long as it has a minimum of 30% fat. This is a good way to use up a cream leftover. Thinking of it, you can even make your own organic butter from organic cream and possibly save some money that way.