HOMEMADE BUTTER
03/15/2026Buy me a dairy cow and put it in the backyard. I made homemade butter. And it’s so easy. I’ll be doing this when I have heavy cream that didn’t get used up and is about to expire.
For the equivalent of one stick of butter, you’ll need 2 cups of heavy whipping cream. Either whisk in a mixer or beat in a blender for 10-15 minutes. The mixture will go through the following phases.
You’ll know it’s done when the butter has separated from the butter milk.
Next, separate the butter from the butter milk. Reserve the butter milk for baking or discard. The butter milk will need to be cultured to make buttermilk for baking. (To culture butter milk, add 1 tablespoon lemon juice or vinegar per 1 cup of butter milk. Allow to sit at room temperature for 10 minutes. Stir and you have buttermilk.)
Next, remove any remaining liquid from butter by squeezing in a paper towel or clean dish towel. You want to be sure to get all liquid out of the butter so it doesn’t spoil quickly.
Flavor butter with 1/8 teaspoon of sea salt. Salt can be omitted if using butter for baking.
Press salt into butter until very well incorporated.
Store butter into a dish or shape into a rectangle and wrap in parchment paper.
Store in refrigerator up to one week or seal tightly and freeze.
Top homemade sourdough and with homemade butter and some more sea salt and that right there is a little taste of heaven.
Homemade butter is so easy!
Ingredients
2 cups heavy cream
1/8 teaspoon sea salt (for salted butter), optional
Directions
- Whisk heavy cream in mixer or beat in a beater for about 10-15 minutes until butter separates from the butter milk.
- Strain butter milk from butter. *Reserve butter milk to culture for buttermilk, if desired.
- Place butter into an ice cold bowl of water. The colder the water, the less the butter will stick to your hands. Squeeze out all remaining butter milk, changing water several times, until water remains clear.
- Press butter in a paper towel or clean dish towel to remove all liquid.
- To flavor butter, add 1/8 teaspoon fine sea salt. Omit salt if using butter for baking. Repeatedly press salt into butter until very well combined.
- Store butter in a dish or shape into a rectangle and wrap in parchment paper.
- Refrigerate up to one week or seal tightly and freeze.
Notes
- *To culture butter milk, add 1 tablespoon lemon juice or vinegar. Let sit at room temperature for 10 minutes. Stir and you have buttermilk.
