The most delicious butter you’ve ever taste is found within this post on How To Make Homemade Butter.
Disclosure: This post containers affiliate links which helps us earn a commission to keep our site running.
There are certain things that when you make it for the first time you want to slap yourself in the head for not doing it sooner. Making homemade butter is one of those things. It’s one of those things that just tastes so much better homemade. What’s even better is that it’s only one ingredient, only takes about 10-15 minutes to make and your kids can do it themselves. What!?
It’s true! Today, we’re teaching you how to make homemade butter. On the verge of an apparent “Bomb Cyclone” on the East Coast (who knew that was really a thing) after you just sent your kids to school paired with arctic temperatures, you’re likely to have kids at home again. This is the perfect thing to make to keep them learning while you both get eat something amazing.
So let’s talk about how easy it is to make homemade butter.
First, start with heavy cream inside a mason jar. Seal with a lid and ring and start to shake. SHAKE, SHAKE, SHAKE. You are literally going to shake the jar for about 15 minutes. This actually makes for an excellent workout too! Alternatively, you can absolutely do this with a hand mixer as well.
You keep shaking or mixing past the whipping cream stage until you finally get to the point of perfection. When you see the liquid starting to separate from the now yellow cottage cheese like curds, you’ve reached butter.
That beautiful liquid is buttermilk and those curds are about to be your butter.
Using a cheesecloth, you need to separate the two. The buttermilk into a bowl to use for whatever you want and the butter for everything else.
Keep gently squeezing until you have no more liquid draining, leaving you with butter perfection. You’ll need to rinse off the butter with water to prevent it from going rancid.
For every 1 cup of heavy cream that you use, you’ll get approximately 1/2 cup of homemade butter and 1/2 cup of buttermilk.
Grab a loaf of bread and enjoy.It’s also amazing on pancakes, muffins, or shoot just grab a spoon. Thank me later!
- 1 cup heavy cream
- Pour heavy cream into a mason jar with lid and ring and seal (or into a bowl using a hand mixer).
- Shake from 10-15 minutes.
- You are done shaking or mixing when yellow curds emerge and liquid re-separates from the solids.
- Using a cheesecloth, double fold for a total of 4 layers.
- Over a bowl, add the curds on top of the cheesecloth and then pull up and gently squeeze until all the liquid has drained.
- Rinse the butter ball with cold water to prevent it from going rancid.
- Use butter and buttermilk immediately or store in air tight containers.
These products may help aid you in making this recipe: