Making homemade butter is a simple and satisfying process that only requires a few ingredients. Here’s a step-by-step guide on how to make butter at home:
Ingredients:
Heavy cream (preferably at least 35% fat)
Salt (optional, if you want salted butter)
Equipment:
A stand mixer, hand mixer, or food processor (you can also do it by hand, but it will take more effort)
A bowl
A spoon or spatula
Cold water (for rinsing the butter)
Instructions:
Prepare your equipment: If using a stand mixer, food processor, or hand mixer, make sure the bowl and attachments are clean and dry.
Pour in the heavy cream: Measure about 2 cups (475 ml) of heavy cream and pour it into your mixer or food processor.
Whip the cream:
Start mixing at a medium speed. The cream will first turn into whipped cream and then eventually separate into butter and buttermilk.
This process typically takes 10–15 minutes depending on the mixer. Be patient and keep an eye on the texture.
The cream will go through several stages:
Whipped cream: Soft peaks will form.
Butter and buttermilk: The cream will start separating into yellow butter and thin, cloudy liquid (buttermilk). This is when you stop mixing.
Separate the butter:
Once the butter has separated from the buttermilk, drain the buttermilk into a separate bowl. You can save this for other recipes (like pancakes or baking).
Use a spoon or spatula to press down on the butter to remove as much of the buttermilk as possible. The more buttermilk you remove, the longer the butter will last.
Rinse the butter:
Transfer the butter into a bowl and rinse it under cold water. Use your hands or a spatula to knead and wash the butter in the water to remove any remaining buttermilk. Repeat until the water runs clear.
Add salt (optional):
If you want salted butter, now is the time to add salt. A pinch or about 1/4 to 1/2 teaspoon of salt per cup of butter will do. Mix it in thoroughly.
Shape and store:
Shape the butter into a block or press it into a container. Store it in an airtight container in the refrigerator for up to a few weeks, or you can freeze it for longer storage.
And that’s it! You’ve made fresh homemade butter. Enjoy it spread on warm bread, mixed into recipes, or however you like!
