How to Make Butter
Fresh, homemade butter is easier to make than you may think. See how to make butter and buttermilk from a container of cream..
Servings 32 tablespoons
Calories 102kcal
Ingredients
- 1 quart heavy cream or whipping cream room temperature
- kosher salt (optional)
Instructions
- Add the cream to the bowl of a stand mixer. Turn to medium high.
- Continue mixing until the butter separates from the buttermilk, about 3-10 minutes.
- Drain the buttermilk and refrigerate for later. Use the buttermilk for buttermilk biscuits or pancakes.
- Wash the butter by squeezing and kneading it under running water to release the remaining buttermilk. Keep washing the butter until the water is clear, about 5 minutes.
- Optional: Add salt to taste. Begin by adding 1 teaspoon of kosher salt to the butter and mix well. Taste and add more if desired.
- Store the butter in a sealed container in the refrigerator for 2-3 weeks. For longer storage, freeze for up to three months.
- This recipe makes about 1 pound of butter and roughly 2 cups of buttermilk.
Nutrition
Calories: 102kcal