How to Make Homemade Butter
User Reviews
4.8
How to Make Homemade Butter
Description
The recipe starts with pouring a pint of heavy whipping cream into a mixer or jar. Using a stand mixer or whisk, the cream is beaten first at low speed, then increasing to medium until whipped cream forms and continues until the butterfat separates, becoming solid butter and liquid buttermilk. This can also be done by shaking a jar by hand, though it requires considerable effort and longer time.
After the butter solids form, the buttermilk is drained off and reserved for baking or drinking. The butter is then rinsed with ice water and pressed to wash out remaining buttermilk, which improves shelf life. Salt can be added to taste during or after rinsing.
This technique yields fresh homemade butter without additives, with a creamy texture and fresh flavor. It showcases the physical transformation cream undergoes when agitated, separating into two components. The leftover buttermilk provides a useful byproduct.
Ingredients
- 1 pint heavy whipping cream
- ice water large bowl
- salt to taste, optional
- Stand mixer, hand mixer or blender, or a jar with a tight fitting lid
Instructions
- Pour a pint of heavy cream or whipping cream into your device or into a jar with a tight-fitting lid. If using a machine, turn on low speed, then raise to medium speed. If you're using a jar, start shaking (you'll need some serious elbow grease if doing it by hand). First, the cream will turn into whipped cream with soft, then stiff peaks. Keep going until the cream breaks. If you’re shaking the cream by hand, you’ll hear a sloshing, then you’ll begin to feel something more solid hit the sides of the jar. If you’re using a stand mixer, you’ll see the butter clinging to the beater. This usually takes anywhere from 5 to 10 minutes -- by hand may take longer. In this process, you are separating the butterfat from the liquid.
- Once the butter has solidified, pour off the buttermilk and save it for baking (or drink it!). Scoop the butter into a bowl. Rinse the butter by pouring ice water over it and pressing the remaining buttermilk out with a small spatula or a spoon. Pour off the water and repeat the process. Keep rinsing and squishing the butter with the ice water until the water runs clear. Then add some salt if you like and work that through the butter.
- There you have it-- old-fashioned butter, no churn required! Spread on toast, corn on the cob, a baked potato, or whatever you like and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 8ounces
Amount Per Serving
Calories 204 kcal
% Daily Value*
| Calories | 204kcal | 10% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 81mg | 27% |
| Sodium | 22mg | 1% |
| Potassium | 44mg | 1% |
| Vitamin A | 870IU | 17% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 38mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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