Looking for the easiest, creamiest, most foolproof homemade butter recipe? This is it!
Learn how to make butter in under 10 minutes. We will guide you step by step!
We've included instructions for cultured butter too!
What is better than a warm slice of sourdough bread smothered in fresh, creamy butter? I can't think of anything at the moment!
If you've never tried homemade butter, trust me, you're missing out!
It's such a special treat and so easy to make, you'll wonder why you didn't try it sooner!
If you like fermented foods and you're willing to take this recipe up a notch, why not try whipping up some cultured butter?
What is cultured butter?
Cultured butter is created by combining heavy cream with either cultured buttermilk or yogurt, and allowed to ferment for 24-48 hours before churning.
Cultured buttermilk and yogurt both contain live bacteria or "cultures". Additional lactic acid is created during the fermentation process causing the butter to have a slightly tangy taste.
The result is a depth of flavor that is out of this world! You won't regret the extra step!
Step by step instructions
The process for making homemade butter is simple, so let's dive straight into the details!
To make cultured butter, add 1 tablespoon of cultured buttermilk or plain yogurt to 1 cup of heavy cream. Let the mixture ferment at room temperature, covered, for 24-48 hours before step 1.
1. Pour 1 cup of heavy cream into a food processor. Process the cream until the fat and liquid separate. (about 3-5 minutes)
- At first it will thicken and turn into whipped cream. For about a minute after this stage, it will seem that the consistency will never change.
- All of a sudden, liquid will start to spatter inside the container.
- And finally you'll see the butter clumping up as it separates from the buttermilk!
2. Pour the liquid (buttermilk) into a glass jar.
- Don't throw away that buttermilk. Use it in other recipes like our sourdough biscuits or sourdough pancakes and waffles!
3. Place the butter into a mixing bowl and cover it with cold water.
4. Use a large spatula to press the butter into the side of the bowl to "rinse" the excess buttermilk. Pour off the milky water and repeat this process with fresh water until the water remains clear.
If you extract most of the buttermilk, the butter should stay good in the fridge for up to 2 weeks. If not, it will sour in about 1 week.
5. Pour off the water and give the butter a few more presses to make sure all of the water has been extracted. Add 1/2 teaspoon of fine sea salt and mix into the butter. (If you prefer sweet butter omit the salt.)
6. Store covered in the refrigerator.
There are a few different pieces of equipment you can use to make homemade butter.
- Food processor
- Stand mixer with the whisk attachment.
- Mason jar with a tight fitting lid - vigorously shaking for 10-20 minutes (this is my least favorite and I've only been able to make whipped cream this way!)
Tips for success
HOW MUCH HEAVY CREAM DO I NEED?
One cup of heavy cream will produce about 4 oz. of butter and 3-4 oz. of buttermilk.
1 cup heavy cream will make the equivalent of 1 stick of butter.
WHAT TYPE OF BUTTERMILK SHOULD I BUY TO MAKE CULTURED BUTTER?
If you are making cultured butter with buttermilk, make sure that the label states "cultured buttermilk". This will contain the live bacteria needed for the fermentation process.
DO I NEED TO ADD SALT?
Adding salt to butter helps to preserve it longer. If you don't wish to add salt, keep it in the fridge and plan to use the butter within a week.
The USDA states that butter can be left at room temperature for several days without spoiling.
CAN I BAKE WITH HOMEMADE BUTTER?
Most baking recipes are written and tested with store-bought butter, therefore it is NOT recommended to use homemade butter for baked goods.
However, homemade butter can be turned into sweet or savory compound butters and used for flavoring dishes such as garlic bread, buttered pasta and roasted chicken.
Make sure you check out our How to Make Herb Butter article for 5 different compound butter recipes!
Make sure to PIN this recipe for later!
Mike and I would love to hear your opinion on our recipes. Leave us a message and a recipe rating in the comment section below if you make it!
How to Make Homemade Butter
- Food Processor
- Glass jar with tight lid
- 1 cup (240 g) heavy cream
- 1/4 teaspoon (2 g) fine sea salt (optional)
- 1 tablespoon (15 g) cultured buttermilk (optional)
Cultured Butter (optional)
- Combine 1 cup of heavy cream with 1 tablespoon cultured buttermilk. Cover and let ferment at room temperature 24-48 hours before proceeding.
- Pour 1 cup of heavy cream into a food processor. Process for 3-5 minutes or until the fat separates from the liquid.
- Pour off the liquid (buttermilk) into a separate container to save for other recipes.
- Put the butter into a bowl and cover it with cold water. Use a spatula to press the butter into the side of the bowl to extract any remaining buttermilk. Repeat this process with fresh water until it remains clear after pressing.
- Pour off the water and press the butter until the water is extracted. Remove any remaining water from the bowl with a towel.
- Add 1/4 teaspoon of salt and mix thoroughly. (Omit salt for unsalted butter)
- Store in a container with a lid or wrap in wax paper. Refrigerate for up to 2 weeks or leave at room temperature for up to 1 week.
- If you are making cultured butter with buttermilk, make sure that the label on the buttermilk says "cultured buttermilk" which contains live bacteria needed for the fermentation process.
- Store in the fridge for up to two weeks.