Homemade Butter / How To Make Butter
Making butter at home takes only a few minutes, and it tastes amazingly delicious.
Ingredients
- 2 cups heavy whipping cream with at least 35% fat
- 3-4 cups of ice-cold water or as needed
- Salt to taste ((optional))
Instructions
Preparation
- If possible, remove whipping cream from the fridge and let it sit at room temperature for at least half an hour. It will help to speed up the procedure; however, this step is optional. We will also need ice-cold water to rinse the butter.
- Gather all the tools and equipment necessary for this recipe. You will need a couple of rubber spatulas, a kitchen towel, and a stand mixer or hand-held electric mixer.
Making Homemade Butter
- Pour heavy cream or whipping cream into a mixing bowl of your stand mixer, and attach the wire whisk/whipping attachment.
- Turn on the mixer and start whipping the cream at low speed. Gradually increase the speed to medium and then medium-high.
- Initially, the cream will start to thicken, and then it will turn into a soft-peak whipped cream.
- Then it will turn into a cream with stiff peaks. Continue mixing; the cream will start to become grainy.
- Continue whipping, and soon you will notice butterfat separating from the buttermilk. At this point, cover the mixer with a kitchen towel to prevent splashing of buttermilk all around.
- Keep mixing until the butterfat is wholly separated from the buttermilk. Also, the butter will solidify and stick to the whisk attachment.
- Once the butter is solidified, pour off the buttermilk into a mason jar for later use. Then using a rubber spatula, remove the butter from the whisk attachment and place it back into the bowl.
- Now we need to rinse the butter to remove all the buttermilk to enhance the shelf-life of butter.
- Pour a cup of ice-cold water over the butter into the bowl, and rinse the remaining buttermilk by running mixer on low-medium speed. Make sure to cover your mixer with a kitchen towel to avoid splashing.
- Again, drain the water collected at the bottom of the mixing bowl. Do not keep this water, as there is no more usable buttermilk at this point.
- Continue rinsing the butter with ½ cup of cold water until water runs almost clear. It could take 2-4 times of rinsing. Keep draining any remaining water.
- Using your spatula, remove the butter from the whisk and put it back into the bowl.
- Keep pressing the butter with the spatula onto the side of the mixing bowl to remove any excess buttermilk.
- Transfer the butter into a muslin or cheesecloth, and press tightly to ensure maximum water removal from the butter.
- Remove the butter from the cheesecloth, and place it in an airtight container. Or at this point, you can add salt, mix well and then store.
Storing Suggestions
- After making the butter, you can shape it as you desire. Then place in an airtight container and store in the fridge for up to 2 weeks. For the longer shelf-life, it is essential to remove the buttermilk as much as possible.
- If your kitchen environment is cold, you can keep freshly made butter at room temperature for a couple of days. But if you live in a hot and humid place, it is always recommended to store it in the fridge.
- We can store Homemade Butter in the freezer for up to 3 months stored in a freezer-safe container.
Notes
- Make sure to use cream with 35% fat or higher. Any cream with lower fat than 35% will not yield any butter.
- It is essential to use cold water to rinse the butter to maintain the correct temperature and solidify butter.
- Try to remove buttermilk as much as possible for the best butter, smoother texture, and longer shelf-life.
- This recipe yields one cup of butter; you can easily double the recipe to make more butter.
Nutrition (Approximate Values)
Serving : 1tablespoonCalories : 103kcalCarbohydrates : 1gProtein : 1gFat : 11gSaturated Fat : 7gPolyunsaturated Fat : 1gMonounsaturated Fat : 3gCholesterol : 41mgSodium : 11mgPotassium : 22mgSugar : 1gVitamin A : 437IUVitamin C : 1mgCalcium : 19mgIron : 1mg
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