5 from 75 votes
How to Make Homemade Butter
Making homemade butter involves ripening heavy cream at room temperature before churning it in an electric mixer. As the cream thickens and turns slightly sour, it develops a mild flavor. The churning process separates butterfat from buttermilk, which is then washed away to improve the butter's texture and shelf life. Salt and a few drops of yellow food coloring can be added for taste and traditional color, creating a smooth, spreadable butter.
Prep Time
15 mins
Additional Time
7 hrs
Total Time
7 hrs 15 mins
Servings:
32
servings
Calories:
102 kcal
Course:
Condiments
Cuisine:
American
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.
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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
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%)
Nutrition Facts
Serving: 32 servings
Amount Per Serving
Calories 102
% 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.