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
Sea salt (optional)
- 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.
- 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.
- Transfer the butter to a glass storage container and press butter with a wooden spoon to squeeze out any remaining buttermilk.
- Spread and enjoy!
2 thoughts on “Homemade butter”
How long does the butter last?
It lasts me about a week in the fridge—if I don’t finish it first! LOL