Homemade Butter
Prep Time
1 min
Cook Time
10 mins
Course: Side Dish
Servings: 1 cup
  • 2 cups heavy cream
  • 3 tbsp cold water
  • 1/4 tsp salt optional
  1. Pour cream into mixing bowl

  2. Using the wire whisk attachment, slowly start mixing the cream, gradually increasing speed to high. Cover the bowl to avoid splashing

  3. Watch for the first stage when the liquid cream starts to resemble whipped cream

  4. Continue to mix on high until solids begin to form. When this happens, pour in the 3 tbsp cold water. This helps the milk to separate from the fat

  5. Continue to mix on high until there is complete separation of fat from milk, and a soft but solid ball is formed

  6. Drain the liquid into a jar or other container. This is buttermilk and can be used in recipes. Cover and store the container in the refrigerator for up to 2 weeks

  7. Squeeze excess liquid from the solid. Mix in salt if desired

  8. Store in a sealed container and store in the rerigerator for up to 8 weeks

  9. Option. Stir in herbs or spices for a savory butter: sage, rosemary, garlic

    For sweet butter, try adding ingredients such as cinnamon and honey

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