Homemade butter

Bye, bye, butter wrappers!

I’ve been wanting to make homemade butter for awhile now, and I was delighted to discover how easy (and delicious) it was! All you need is cream and a food processor/mixer (instructions below).

I made this batch with store-bought cream (in a consigned glass container, of course). But I’d love to make it next time with local, raw cream. Other variations I’ll be trying soon: cultured butter and salted butter.

There’s something so decadent about warm, buttered toast in the morning. And now I can enjoy that simple luxury waste-free 🙂

How to make homemade butter

Ingredients
Cream (35%)
Sea salt (optional)

Directions

1. Pour cream into a food processor/mixer then cover with a kitchen towel to prevent splashing. I used my KitchenAid mixer with the whisk attachment. Mix on the highest setting for 5-7 minutes.
2. When the butter and buttermilk start to separate (you’ll hear a clunking sound), stop your mixer and pour the contents into a metal strainer to remove buttermilk. Do this step over a glass container if you want to save the buttermilk for other recipes.
3. Transfer the butter to a glass storage container and press butter with a wooden spoon to squeeze out any remaining buttermilk.
4. Spread and enjoy!