Homemade Butter
A simple method for making butter at home.
Equipment
- Stand Mixer with Whisk Attachment Splash guard near-mandatory
- Large Mixing Bowl
- Cheese Cloth Paper towels also work
- Rubber Spatula
Ingredients
- 2 Cups Heavy Cream
- ΒΌ Tsp Salt Or other mix-ins.
Instructions
- Let your heavy cream come to room temperature, about 30-60 minutes before making your butter.
- Pour the heavy cream into your stand mixer with whisk attachment and splash guard. This makes a mess so be prepared.
- Turn the mixer on low and slowly increase speed every few seconds until you're at max. For reference, at 8/10 it took a ton of time to whip up the butter, but at 10/10 it happened very quickly. Speed is important.
- After a minute or so, your cream will have become whipped cream. Keep going! It will take 5-10 minutes for the cream to fully separate into butter and buttermilk.
- Once this separation occurs, pour off the buttermilk (saving it if you want), and scrape the butter into a ball.
- Fill a mixing bowl with COLD water, then transfer the butter ball into it. The rinsing process involves squeezing the butter against the side of the bowl, then re-balling and re-squeezing it.
- The water will turn cloudy with excess buttermilk. After a few squeezes, replace the water and keep going, until squeezing the butter no longer clouds the water.
- Once done, dry the butter by squeezing moisture out of it with paper towels or cheesecloth.
- Finally, add in your salt or mix-ins. You can do this in the mixer again, or just mix it together with a spoon. When you're done, transfer the butter to an airtight container or wrap it in plastic wrap or waxed paper. The more air-tight the better to keep it fresh longer.