Do you remember eating fresh, homemade butter as a child? This homemade butter is delicious and super easy, too!
How to Make Homemade Butter
All you need when making butter and buttermilk: whipping cream. Well, that and a stand mixer and half an hour or so. Find whipping cream in the dairy section of your local grocer. It is sold by the pint or by the quart, for about the price of a pound of pre-made butter, depending on which you pick.
1. Pull out your kitchen mixer and insert the whisk.
In this tutorial I am using one PINT of heavy whipping cream. Pour it in there. Just pour the whole pint right in.
2. Turn on your mixer, set the speed as high as you can go without the cream splashing.
For me this is at the 4 setting. If you have a larger bowl on your mixer, you may be able to go up a speed still.
3. Let it mix. It will turn into a whipped cream and soon it will start to separate: butter and buttermilk.
4. Let the mixer do its thing.
Let the mixer mix until you hear more of a splashing than a mixing noise – you’ll know it when you hear it. Turn down the speed and watch until you have as much of the butter as possible inside the whisk. This just makes the next process that much easier.
5. Chill the butter.
When you’ve got the majority of the butter inside the whisk, turn off your mixer and prepare an ice bath.
Using a medium sized bowl, throw in some ice and water, carefully remove the whisk and smush the butter through the tines.
6. Knead the butter.
Next you’re going to knead your butter to get any excess liquid out. You could use a cheese cloth, but I find that unnecessary. Just squeeze, roll it around, rough it up a little, then form into a ball. If you would like salted butter instead of unsalted, now would be the time to massage the (sea or kosher) salt into the ball. Just a pinch!
Pour your fresh and oh-so-delicious buttermilk into a container for storing if you so desire. This buttermilk is great to freeze for those instances that you’re out of milk for baking and can’t (or don’t want) to go to the store. Grab a cup of your frozen, homemade buttermilk!
Use your fancy new homemade refrigerated stored in an airtight container butter within two weeks. You can even use an old container that has the print removed!
Easy peasy, right? If you try making your own homemade butter, keep your buttermilk because you can use it in my Orange Cranberry Scones recipe! Woot woot!
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Rita says
April 7, 2019 at 3:01 pm