How to Make Homemade Butter
User Reviews
5
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Prep Time
15 mins
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Additional Time
7 hrs
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Total Time
7 hrs 15 mins
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Servings
32 servings
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Calories
102 kcal
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Course
Condiments
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Cuisine
American
How to Make Homemade Butter
Description
How to Make Homemade Butter starts by letting heavy cream sit at room temperature to ripen, which slightly thickens it and develops a mellow flavor. The cream is then beaten vigorously using an electric mixer until the butterfat separates from the buttermilk. The buttermilk is drained off, and the butter is washed under cold running water or mixed with cold water to remove any remaining buttermilk, preventing spoilage and improving texture. Salt can be added for flavor while the butter is worked together. The optional yellow food coloring gives the butter a traditional appearance.
This homemade butter results in a fresh, creamy spread with a delicate tang from the ripened cream, delivering a richer taste compared to store-bought varieties. The process mainly uses simple ingredients but requires attention during churning and washing to achieve the right consistency.
Homemade butter from this method can be used wherever regular butter is called for, such as on bread, in cooking, or baking. Because it is fresh, storing it refrigerated is important to maintain flavor and freshness.
Ingredients
- 2 pints heavy cream (1 quart)
- 1 tablespoon salt optional
- 4 drops yellow food coloring optional
Instructions
- Ripen the cream by letting it stand at room temperature for 4 to 6 hours. It will thicken and become mildly sour. This helps to give the butter a mild, good taste. Cool cream again in the refrigerator for about an hour.
- Pour cream into large electric mixer bowl. Add a few drops of yellow food coloring, if desired. Beat at high speed until flecks of butter begin to form. Then turn to low speed until butter separates from milk. Watch to keep the spattering to a minimum. Scrape down the sides of the bowl with a spatula as the cream whips.
- Pour off the buttermilk.
- Now, “wash” the butter either by hand under cold, running water or in the mixer. If washing by hand, gather the butter into a mass in your hands and “knead” it gently under running water until the water runs clear. If using the mixer, place the butter back in the bowl and add cold water, about as much as there was buttermilk. Let beater run at lowest speed. Pour off water; repeat.
- Add a scant tablespoon of salt. Let beater mix it into the butter. Remove the beaters, scrape off the butter with a spatula and work out any remaining water with a spatula by pressing the butter against the side of the bowl. Be sure to work out all of the water.
- Mold the butter in a butter press or empty it into a container with a tightly fitting lid. Store in the refrigerator.
Notes
- One quart of heavy cream typically yields about one pound of butter, depending on cream fat content.
- Letting the cream ripen at room temperature for 4 to 6 hours before churning helps develop a mild flavor.
- Salt is optional and can be adjusted to taste when kneading the butter.
- Fresh butter is best stored refrigerated and consumed within a reasonable period to maintain quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 32servings
Amount Per Serving
Calories 102 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 102kcal | 5% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 41mg | 14% |
| Sodium | 229mg | 10% |
| Potassium | 22mg | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 435IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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