Homemade Butter and Buttermilk
This is my recipe to make homemade butter and buttermilk using just Heavy Cream and a blender or food processor.
If you have heavy cream you are about to throw away — instead, make it into butter!
A great thing to make with a TON of butter is my recipe for Gaston’s Tavern Giant Cinnamon Rolls!
Ingredients
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Instructions
- This recipe couldn't be simpler. I didn't add amounts to the ingredients because I literally just make butter when I have Heavy Cream about to expire and I use whatever is left in the carton!
- Pour your heavy cream into a blender or food processor. You are going to be blending for a while so make sure your equipment is strong enough to handle that and not burn out (like a cheap blender might do that).
- Blend on high speed for 2 minutes. Stop, stir, start again. Do this in 2 minute increments until there is solid butter and separated liquid. Mine took 7 minutes -- it could take up to 10.
- Pour the liquid into a container and save -- THIS IS THE BUTTERMILK! Try to squish as much of that delicious stuff out of the solid butter before the next step.
- Put all the liquid butter into a bowl and slowly pour in a bit of ice cold water. This will continue to solidify the butter and separate out the liquid. You don't want to save this liquid now though, because it is diluted. Keep adding water, stirring, and draining several times until the liquid is mostly clear.
- You can use cheesecloth or just a thin kitchen cloth for this next step. Lump the butter onto the cloth and squeeze out all the remaining liquid into the sink. Once it is all squeezed out, put the butter into a bowl.
- Now is the fun part -- make the butter however you want it! I just added salt to mine to make it regular salted Sweet Cream butter. No salt = unsalted. Add salt + garlic + oregano for an Italian flare. Whatever you want to do!
- You can either just put it in a tub and use it like that, or I measured mine out onto wax paper and wrapped them like burritos. Using a kitchen scale, one standard stick of butter is 113 grams -- so I portioned mine out into exactly that so I can use them for baking.
- Pop your butter into the freezer or fridge to solidify if you made sticks. And enjoy any way you use butter!
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About The Author
Ashley Craft
Private: Homemade Butter and Buttermilk
Ingredients
|
|
Instructions
- This recipe couldn't be simpler. I didn't add amounts to the ingredients because I literally just make butter when I have Heavy Cream about to expire and I use whatever is left in the carton!
- Pour your heavy cream into a blender or food processor. You are going to be blending for a while so make sure your equipment is strong enough to handle that and not burn out (like a cheap blender might do that).
- Blend on high speed for 2 minutes. Stop, stir, start again. Do this in 2 minute increments until there is solid butter and separated liquid. Mine took 7 minutes -- it could take up to 10.
- Pour the liquid into a container and save -- THIS IS THE BUTTERMILK! Try to squish as much of that delicious stuff out of the solid butter before the next step.
- Put all the liquid butter into a bowl and slowly pour in a bit of ice cold water. This will continue to solidify the butter and separate out the liquid. You don't want to save this liquid now though, because it is diluted. Keep adding water, stirring, and draining several times until the liquid is mostly clear.
- You can use cheesecloth or just a thin kitchen cloth for this next step. Lump the butter onto the cloth and squeeze out all the remaining liquid into the sink. Once it is all squeezed out, put the butter into a bowl.
- Now is the fun part -- make the butter however you want it! I just added salt to mine to make it regular salted Sweet Cream butter. No salt = unsalted. Add salt + garlic + oregano for an Italian flare. Whatever you want to do!
- You can either just put it in a tub and use it like that, or I measured mine out onto wax paper and wrapped them like burritos. Using a kitchen scale, one standard stick of butter is 113 grams -- so I portioned mine out into exactly that so I can use them for baking.
- Pop your butter into the freezer or fridge to solidify if you made sticks. And enjoy any way you use butter!
Share this Recipe
About The Author
Ashley Craft
Ingredients
|
|
Instructions
- This recipe couldn't be simpler. I didn't add amounts to the ingredients because I literally just make butter when I have Heavy Cream about to expire and I use whatever is left in the carton!
- Pour your heavy cream into a blender or food processor. You are going to be blending for a while so make sure your equipment is strong enough to handle that and not burn out (like a cheap blender might do that).
- Blend on high speed for 2 minutes. Stop, stir, start again. Do this in 2 minute increments until there is solid butter and separated liquid. Mine took 7 minutes -- it could take up to 10.
- Pour the liquid into a container and save -- THIS IS THE BUTTERMILK! Try to squish as much of that delicious stuff out of the solid butter before the next step.
- Put all the liquid butter into a bowl and slowly pour in a bit of ice cold water. This will continue to solidify the butter and separate out the liquid. You don't want to save this liquid now though, because it is diluted. Keep adding water, stirring, and draining several times until the liquid is mostly clear.
- You can use cheesecloth or just a thin kitchen cloth for this next step. Lump the butter onto the cloth and squeeze out all the remaining liquid into the sink. Once it is all squeezed out, put the butter into a bowl.
- Now is the fun part -- make the butter however you want it! I just added salt to mine to make it regular salted Sweet Cream butter. No salt = unsalted. Add salt + garlic + oregano for an Italian flare. Whatever you want to do!
- You can either just put it in a tub and use it like that, or I measured mine out onto wax paper and wrapped them like burritos. Using a kitchen scale, one standard stick of butter is 113 grams -- so I portioned mine out into exactly that so I can use them for baking.
- Pop your butter into the freezer or fridge to solidify if you made sticks. And enjoy any way you use butter!
Share this Recipe
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