BUTTER - HOMEMADE
BUTTER - HOMEMADE

BUTTER - HOMEMADE

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Making your own butter at home is surprisingly easy and only requires one main ingredient. This recipe gives you instructions for three methods: a stand mixer, a plastic bottle, and a blender.

Ingredients

  • Heavy cream: 2 cups, chilled
  • Salt: 1/4 teaspoon, or to taste (optional)
  • Ice-cold water: for rinsing
  • A clean, empty plastic bottle with a secure lid (if you want to use it to churn the butter instead of a mixer)

Directions

Method 1: Churn with a Stand Mixer

  1. Churn the Cream: Pour the heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Start on low speed, then gradually increase to medium-high. The cream will first turn into whipped cream, then continue to mix until it starts to look lumpy and yellow. This usually takes about 10-15 minutes.
  2. Separate the Butter: Once the butter solids have formed, turn off the mixer. Pour the buttermilk into a separate container. Scrape the butter solids from the bowl and whisk attachment.

Method 2: Churn with a Plastic Bottle

  1. Fill the Bottle: Pour the heavy cream into a clean, empty plastic bottle, filling it no more than halfway.
  2. Shake Vigorously: Seal the lid tightly and begin to shake the bottle vigorously. This will take a while, usually about 10-20 minutes, and is a good workout! The cream will first turn into whipped cream, then you'll hear and feel a change as the butter solids start to clump together and a liquid separates.
  3. Separate the Butter: Once a solid lump of butter has formed inside, open the bottle and pour out the buttermilk into a separate container.

Method 3: Churn with a Blender

  1. Blend the Cream: Pour the heavy cream into a blender. Put the lid on tightly and blend on medium-high speed. The cream will thicken into whipped cream and then, after 2-4 minutes, you will see and hear a clear change as the butter solids separate and clump together.
  2. Separate the Butter: As soon as you see the butter solids and the milky liquid (buttermilk) separate, turn off the blender immediately. Pour the buttermilk into a separate container.

Final Steps (for all methods):

  1. Rinse the Butter: Transfer the butter solids to a bowl of ice-cold water. Using a spatula or your hands, knead and squeeze the butter to press out any remaining buttermilk. The water will turn cloudy. Discard the cloudy water and repeat this process with fresh ice-cold water until the water runs clear. This step is essential for extending the shelf life of your butter.
  2. Season and Store: After rinsing, pat the butter dry with a paper towel. If you want salted butter, knead the salt into the butter until it is evenly distributed. You can form the butter into a log, a ball, or press it into a mold.
  3. Enjoy: Store your fresh butter in an airtight container in the refrigerator for up to two weeks, or freeze it for longer storage.