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Homemade butter in a small glass jar.

How to Make Homemade Butter

Prep Time: 5 minutes
Processing Time: 5 minutes
Total Time: 10 minutes
Servings: 8
Author: Amy Duska

Equipment

  • Food Processor
  • Bowl
  • Spatula
  • Glass jar with tight lid

Ingredients

  • 1 cup (240 g) heavy cream
  • ¼ teaspoon (2 g) fine sea salt optional
  • 1 tablespoon (15 g) cultured buttermilk optional

Instructions

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.

Homemade Butter

  • 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 ¼ 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.
Nutrition Facts
How to Make Homemade Butter
Amount Per Serving (1 tablespoon)
Calories 105 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 7g44%
Cholesterol 41mg14%
Sodium 110mg5%
Potassium 23mg1%
Carbohydrates 1g0%
Sugar 1g1%
Protein 1g2%
Vitamin A 441IU9%
Vitamin C 1mg1%
Calcium 22mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Notes

  • 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.