“Homemade Butter Recipe 🧈

Ingredients

• 1 liter Heavy Cream (cold, 35% fat for best yield)
• 1 teaspoon Salt (optional, for salted butter)
• 2 cups Cold Water (for washing the butter)

Instructions

1. Gather Ingredients and Equipment

   Measure out 1 liter of cold heavy cream, 1 tsp salt (optional), and 2 cups cold water. Set out a mixing bowl, electric hand mixer, spatula, jar, and a basin for washing.

   Time: PT5M

2. Add Cream to Bowl

   Pour the heavy cream into the mixing bowl.

   Time: PT1M

3. Whip the Cream

   Using the electric hand mixer on high speed, beat the cream continuously. After about 8‑10 minutes it will become thick whipped cream, then continue beating until the mixture separates into yellow butter solids and a milky liquid (buttermilk). This usually takes 12‑15 minutes total.

   Time: PT15M

4. Separate Butter and Buttermilk

   Stop the mixer. Using the spatula, scoop the butter solids into a clean bowl and pour the remaining liquid (buttermilk) into the prepared jar for later use.

   Time: PT2M

5. Wash the Butter

   Place the butter in a bowl of cold water. Gently knead and press the butter with your hands or spatula, changing the water as it becomes cloudy. Repeat with fresh cold water until the water runs clear, indicating most buttermilk has been removed.

   Time: PT5M

6. Dry and Season

   Pat the washed butter dry with paper towels. Shape it into a block or log. If you like salted butter, sprinkle the optional salt evenly over the surface and knead it in.

   Time: PT2M

7. Store the Butter

   Transfer the finished butter to an airtight container and refrigerate. It will keep for up to two weeks. For longer storage, wrap tightly and freeze for up to six months.

   Time: PT1M

Nutrition Facts

Calories

102

Protein

0.1 g

Carbohydrates

0 g

Fat

11.5 g

Fiber

0 g