Homemade Butter Recipe

Introduction:

Making your own butter at home is a rewarding, simple, and fun process that yields incredibly fresh and delicious results. With just heavy cream and an optional pinch of salt, you can create creamy, homemade butter that’s far superior to store-bought. You also get the bonus of homemade buttermilk, which can be used in a variety of other recipes like pancakes or biscuits. Whether you use a stand mixer or a mason jar, the process is easy and the results are undeniably satisfying. Fresh, homemade butter adds a delightful touch to any meal, whether spread on warm bread, used in cooking, or as a base for baking. Let’s get started!

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Ingredients:

• 2 cups heavy cream
• ½ teaspoon salt (optional, to taste)
• 2-3 cups ice-cold water (for rinsing the butter)

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Preparation:

Using a Mixer:

Step 1: Prepare the Cream
Pour 2 cups of heavy cream into the bowl of a stand mixer fitted with the whisk attachment. If using a hand mixer, pour the cream into a large mixing bowl to prevent splatter. You may want to cover the mixer or bowl with a kitchen towel to reduce splattering as the cream thickens.

Step 2: Whisk the Cream
Begin by mixing on low speed, gradually increasing to medium-high. The cream will first turn into whipped cream, then start to curdle as the butterfat separates from the buttermilk. Continue mixing until you see the butter solids separate from the liquid, which usually takes about 5-10 minutes.

Step 3: Strain the Buttermilk
Once the butter has separated from the buttermilk, strain the mixture using a fine mesh strainer or cheesecloth. Reserve the buttermilk in a separate bowl if you’d like to use it in other recipes (like pancakes or biscuits).

Step 4: Wash the Butter
Transfer the butter to a clean bowl and pour about ½ cup of ice-cold water over it. Use a spatula or clean hands to press and squeeze the butter, releasing any remaining buttermilk. Drain the cloudy water and repeat this process 3-5 times until the water runs clear. This step is important for improving the butter’s texture and extending its shelf life.

Step 5: Add Salt (Optional)
If you prefer salted butter, sprinkle in ½ teaspoon of salt or to taste. Knead the salt into the butter using a spatula or your hands until fully incorporated. Taste and adjust seasoning if needed.

Step 6: Store the Butter
Shape the butter into a log or ball, or press it into a small container. Wrap it in parchment or wax paper and store it in an airtight container in the refrigerator for up to 2 weeks. You can also freeze it for longer storage. Don’t forget to store your leftover buttermilk for future use!

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Using a Mason Jar:

Step 1: Churn the Butter
Pour the heavy cream into a clean mason jar, filling it halfway to allow room for shaking. Tightly seal the jar with its lid and shake vigorously. It will take about 10-20 minutes for the butter to form. First, the cream will become whipped, and then it will begin to curdle as the butter separates from the buttermilk.

Step 2: Follow the Above Steps
Once the butter and buttermilk have separated, follow the same steps as above—strain the buttermilk, wash the butter, and add salt if desired. Then store the butter in an airtight container.

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Cooking Notes:

• Heavy Cream: Ensure you’re using heavy cream or heavy whipping cream (which has a higher fat content) for the best results. Avoid ultra-pasteurized cream, as it may not whip up as well.
• Washing the Butter: Washing the butter helps remove residual buttermilk, which can spoil if left in. For the longest shelf life, make sure the water runs clear during the washing process.
• Butter Storage: Keep your homemade butter in the refrigerator, where it will last up to 2 weeks. It can also be frozen for up to 3 months in an airtight container or wrapped tightly in plastic wrap and foil.

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Serving Suggestions:

• Spread: Enjoy your fresh butter on warm toast, biscuits, or scones. Its rich, creamy flavor pairs beautifully with a variety of breads.
• Cooking: Use homemade butter in your favorite savory recipes, from sautéing vegetables to adding depth to sauces and casseroles.
• Baking: Fresh butter is also excellent in baked goods, giving cookies, cakes, and pastries a luxurious texture and flavor.

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Tips:

• Flavored Butter: You can make flavored butter by mixing in herbs, honey, or spices after the butter has been washed. Garlic butter, honey butter, or herb-infused butter are wonderful variations.
• Buttermilk Uses: Don’t throw away your buttermilk! Use it in recipes like pancakes, waffles, biscuits, or even in marinades for meat to tenderize and add flavor.
• Make It Faster: If you’re using a mason jar and want to speed up the process, start with cold cream and use an ice-cold jar to help the butter separate faster.

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Prep Time:

5 minutes

Churning Time:

10-20 minutes

Total Time:

15-25 minutes

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Nutritional Information (per tablespoon):

• Calories: 102 kcal
• Total Fat: 11g
• Saturated Fat: 7g
• Cholesterol: 31mg
• Sodium: 1mg (without added salt)
• Total Carbohydrates: 0g
• Protein: 0g

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Conclusion:

Making homemade butter is a simple, rewarding process that produces fresh, creamy butter you can enjoy in so many ways. Whether you choose to churn it in a mixer or a mason jar, the results are well worth the effort. The beauty of homemade butter is that you can control the ingredients, flavor, and texture to your liking. Plus, it gives you the added bonus of fresh buttermilk for other cooking and baking adventures. Give this recipe a try and add a homemade touch to your meals!

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