How to Make Butter from Scratch
I better not catch you buying butter from the store, not when you can learn how to make butter from scratch with ONE main ingredient and no churner in only 25 minutes. It’s rich, creamy, and tastes way better than anything store-bought, PLUS you also get fresh buttermilk
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Ingredients
- 1 liter heavy cream (35% whipping cream)
- Ice water for washing
- Salt optional
Instructions
- Pour 1 liter cold heavy cream into a stand mixer, hand mixer, or blender.
- Mix on medium-high for 8–12 minutes. It will turn into whipped cream first, then look grainy, and finally split into yellow butter and liquid buttermilk.
- Pour everything through a strainer. Save the buttermilk for later.
- Place the butter in a bowl of ice water and squeeze it with your hands. The water will turn cloudy. Pour it out and replace it with fresh cold water. Repeat 2–3 times, until the water stays clear when you squeeze the butter.
- Squeeze out as much water as possible from the butter. Then, if you’d like, mix in salt or any of the flavor variations mentioned above.
- Shape the butter into a block or log, then place it in an airtight container and store it in the fridge.
Video
Notes
Keep your cream cold and at least 35%: If it’s not straight from the fridge or a minimum of 35%, it can get stuck at the whipped cream stage and never turn into butter.
Use the right tool: A stand mixer is the easiest and most reliable. A hand mixer works great, too. A blender works, but it’s less consistent.
Cover your mixer: Once the cream turns grainy, cover your mixer with a towel. It can splash when it separates.
Squeeze out all the water: Press out as much liquid as possible after washing. Leftover water will make your butter spoil faster.
Nutrition
Calories: 855kcalCarbohydrates: 7gProtein: 7gFat: 91gSaturated Fat: 58gPolyunsaturated Fat: 4gMonounsaturated Fat: 23gCholesterol: 284mgSodium: 68mgPotassium: 239mgSugar: 7gVitamin A: 3697IUVitamin C: 2mgCalcium: 166mgIron: 0.3mg
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