How to Make Homemade Butter
User Reviews
5
How to Make Homemade Butter
Description
The recipe "How to Make Homemade Butter" guides you through transforming heavy whipping cream into fresh butter using either a stand mixer or food processor. By whisking the cream on high speed, the buttermilk separates from the milk fat after approximately five minutes, allowing you to strain and drain the resulting butter. Rinsing the butter under cold water helps eliminate residual buttermilk, which can cause the butter to spoil prematurely. The process yields about three-quarters of a cup of butter from two cups of cream.
This homemade butter can be salted to taste and stored covered in the refrigerator for up to three weeks, or frozen for up to three months. The buttermilk separated during the process can be reserved for other recipes. A practical alternative method is shaking the cream vigorously in a mason jar to achieve the same separation, making this technique accessible for various kitchen setups.
Homemade butter allows for control over salt content and freshness, making it a useful kitchen staple. Its richness and texture make it suitable for spreading, cooking, or baking, providing a fresh taste different from commercial butter products.
Ingredients
- 2 cups heavy whipping cream
- salt sea salt, to taste
Instructions
- Add some heavy whipping cream to a stand mixer with the whisk attachment or a food processor and mix or process on high speed until the buttermilk separates from the milk fat, about 5 minutes.
- Strain the buttermilk away from the butter. Keep the buttermilk for a recipe of your choice.
- Drain the butter through a chinois or cheesecloth to drain off all buttermilk. If using a chinois press down using a spatula, but if using cheesecloth wrap up the butter and twist it to get out as much buttermilk as possible.
- Rinse the butter under cold water to remove any excess buttermilk.
- It will render about 3/4 cup of butter. Cover and store or season with salt and serve.
Notes
- You can prepare the butter up to three days in advance and store it covered in the refrigerator.
- For longer storage, freeze the butter; it will keep for up to three months when properly covered and free of buttermilk.
- Removing all buttermilk by rinsing and draining extends the butter's shelf life and prevents spoilage.
- An alternative method to make butter is to vigorously shake heavy cream in a mason jar until separation occurs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 164 kcal
% Daily Value*
| Calories | 164kcal | 8% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 65mg | 22% |
| Sodium | 18mg | 1% |
| Potassium | 36mg | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 700IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
