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Made at Home: Only One Ingredient! Easy Recipe: Healthier and More Affordable Than Store-Bought!

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What You’ll Need

Ingredients

  • 2 cups (1 pint) of heavy cream
    • Organic or grass-fed cream is recommended for the best flavor and health benefits.
  • Optional: A pinch of salt for seasoning.

Tools

  • Stand Mixer or Hand Mixer: The easiest and fastest method.
  • Food Processor: A great alternative if you don’t have a mixer.
  • Mason Jar: A fun, hands-on option that doubles as a mini workout!

Step-by-Step Instructions

1. Prepare the Cream

Pour the heavy cream into your mixer bowl, food processor, or mason jar. If using a mixer or processor, ensure the bowl or container is large enough to handle splashes.


2. Whip the Cream

  • With a Mixer:
    • Use the whisk attachment and start whipping the cream on medium speed.
    • The cream will first thicken into whipped cream, then begin to separate into butter and buttermilk after about 8–10 minutes.
  • In a Food Processor:
    • Pulse the cream until it separates into butter and buttermilk.
  • With a Mason Jar:
    • Fill the jar about halfway with cream, seal it tightly, and shake vigorously.
    • After 10–15 minutes of shaking, the butter will form, and you’ll see liquid buttermilk separating.

3. Strain the Buttermilk

Once the butter has formed, pour off the buttermilk into a separate container. Save this liquid—it’s fantastic for baking or making pancakes!


4. Wash the Butter

To ensure your butter stays fresh longer, wash away the remaining buttermilk:

  • Place the butter in a bowl and pour cold water over it.
  • Use a spatula or your hands to knead the butter under the water, rinsing away any residual buttermilk.
  • Repeat this process with fresh water until the water runs clear.

5. Season the Butter (Optional)

If desired, mix in a pinch of salt for added flavor. You can also experiment with herbs, garlic, or honey for flavored butter variations.


6. Store Your Butter

Pack the butter into an airtight container or wrap it in parchment paper. Store in the refrigerator for up to two weeks or freeze for longer storage.


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