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Introduction
There’s something incredibly satisfying about making your own butter at home. Not only does it allow you to control the quality and flavor, but it also connects you with a timeless kitchen tradition. With just one main ingredient and a few simple steps, you can enjoy fresh, creamy butter that’s far superior to store-bought versions. Whether you’re a homesteading enthusiast or just curious about DIY dairy, this easy homemade butter recipe is a must-try!
Ingredients
2 cups heavy cream (preferably organic or from grass-fed cows)
A pinch of salt (optional, for taste)
Cold water (for rinsing the butter)
Directions
Chill Your Tools: For best results, ensure your mixing bowl and beaters are slightly chilled.
Whip the Cream: Pour the heavy cream into a stand mixer or a large bowl if using a hand mixer. Start beating on medium-high speed.
Watch for Stages: First, the cream will turn into whipped cream. Keep going until the butterfat separates from the buttermilk. This usually takes 8–10 minutes.
Drain the Buttermilk: Once separation occurs, pour off the liquid (save it—this is fresh buttermilk!).
Rinse the Butter: Add cold water to the bowl with the butter. Gently knead with a spatula or your hands to remove any remaining buttermilk. Repeat rinsing 2–3 times until the water runs clear.
Add Salt (Optional): Mix in a pinch of salt if desired.
Shape and Store: Shape the butter into a ball or log. Wrap it in parchment or place in an airtight container.
Serving and Storage Tips
Serving: Spread your homemade butter on warm bread, melt it over steamed vegetables, or use it in baking for a rich, natural flavor.
Storage: Store in the fridge for up to 1 week, or freeze for up to 3 months. Be sure to wrap it well to avoid absorbing other fridge odors.
Variations
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