How to Make Homemade Butter
Homemade butter is easy to make with heavy cream. Learn how to make sweet butter, salted butter and cultured butter with this easy recipe!
Equipment
- Bowl
- Spatula
- Glass jar with tight lid
Ingredients
- 1 cup (240 g) heavy cream
- ¼ teaspoon (2 g) fine sea salt optional
Optional for cultured butter
- 1 tablespoon (15 g) cultured buttermilk or yogurt
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.
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.
Nutrition
Serving: 1tablespoonCalories: 105kcalCarbohydrates: 1gProtein: 1gFat: 11g