🧈 Homemade Butter
Making butter at home is surprisingly simple—you only need heavy cream and a bit of patience.
🛒 What You Need
- Heavy whipping cream (cold, high fat content 35–40%)
- Pinch of salt (optional)
- Jar with lid, hand mixer, or stand mixer
- Fine strainer or cheesecloth
- Cold water
🥄 How It Works
When cream is agitated (shaken or whipped), the fat molecules clump together and separate from the liquid (buttermilk). The solid part becomes butter.
🔥 Method (Mixer Version – Easiest)
- Pour cold cream into a mixing bowl (fill halfway).
- Beat on medium speed.
- First it becomes whipped cream.
- Then it thickens and suddenly separates into butter solids and liquid.
- Strain out the liquid (this is fresh buttermilk).
- Rinse the butter under cold water while kneading gently to remove leftover buttermilk.
- Add salt if desired and mix well.
🫙 Jar-Shaking Method (Fun & Kid-Friendly)
- Fill a jar halfway with cream.
- Shake vigorously for 5–10 minutes.
- When solids form, strain and rinse as above.
🧂 Flavor Variations
- Garlic & herbs
- Honey butter
- Cinnamon sugar
- Sea salt flakes
- Lemon zest
⏳ Storage
- Refrigerate up to 1 week.
- Freeze up to 3 months.
- Keep tightly wrapped to prevent absorbing fridge odors.
💡 Tips
- Don’t skip rinsing—leftover buttermilk shortens shelf life.
- Use high-quality cream for best flavor.
- Room temperature butter spreads more easily.
If you’d like, I can also explain:
- Cultured butter vs regular butter
- How to make clarified butter (ghee)
- How to make butter from raw milk
- Or how to shape butter into decorative forms 🧈
