Homemade butter from liquid cream
Recipe by Hervé Cuisine
Learn how to easily turn whole liquid cream into homemade butter, without special equipment. This simple technique uses a shaker or a mixer and a fine cloth to separate the buttermilk. The result is a soft, creamy butter that can be customized with a pinch of fleur de sel.
EasyFrenchServes 4
Printable version with shopping checklist
Source Video
40m
Prep
0m
Cook
10m
Cleanup
50m
Total
Cost Breakdown
Total cost:$2.70
Per serving:$0.68
Critical Success Points
- • Continue whisking the cream until the butter fully separates from the buttermilk.
- • Press the butter in the cloth to remove as much buttermilk as possible, otherwise the butter will stay wet.
Safety Warnings
- • Be careful of splashes from the high‑speed mixer.
- • Use a clean cloth to avoid bacterial contamination.
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