Homemade Butter Recipe

"Surprisingly simple, for those times you want your own lovely butter here is the method. You can do it by hand or using a food processor and add flavors too. Since it is not any cheaper than storebought, probably best used to spread on breads and muffins etc rather than to cook in something"

Original is 1 serving

Metric US

I've Tried It

Ingredients

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2 cups whipping cream (heavy cream, or less, depends on how much you want to make)
1/4 teaspoon salt

1 teaspoon dill (thyme, rosemary, pepper, cinnamon, honey, optional)

Nutritional

Serving Size: 1 (243.6 g)
Calories 707.2
Total Fat - 74.5 g
Saturated Fat - 46.4 g
Cholesterol - 266.4 mg
Sodium - 663.4 mg
Total Carbohydrate - 8.3 g
Dietary Fiber - 0.4 g
Sugars - 0.3 g
Protein - 5.5 g
Calcium - 197.8 mg
Iron - 0.4 mg
Vitamin C - 1.9 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Make sure your cream is at room temperature, or it will take much longer.

Step 2

Place cream either in a tight fitting lidded jar or the food processor.

Step 3

Jar method: start shaking the jar up and down. After 3 minutes it will start to feel like shaking whipped cream, keep going another 3 minutes where it will seem like nothing is happening, but it is.suddenly it goes "shuk shuk" and that is the butter separating from the buttermilk. Continue to shake for another 4 minutes until most of the buttermilk is liquified.

Step 4

Food Processor: Place the cream in and turn it on until the butter separates from the buttermilk as above.

Step 5

Pour off the buttermilk through cheese cloth, either covering the top of the jar or the food processor (dont forget to keep the buttermilk for pancakes lol).

Step 6

Fill the jar or bowl with VERY cold tap water - dont want it to melt at all and continue to rinse it through cheesecloth until it runs clear. 7-10 times. Helps ensure it stays fresh longer.