Hi everyone, I am Melinda, and today I’m showing you how to make butter.
• heavy cream: 1 cup and 38% fat content
• mason jar: 1 pint sized 16 ounce
• cold water
How to Make Perfect Butter at Home
Homemade butter is super easy to make at home and there’s nothing quite like freshly churned butter.
Today I’m going to show you how to make it in the stand mixer as well as how to make it in a mason jar.
Butter is always made from cream, so you’ll need either heavy cream or heavy whipping cream.
The difference between those is just the amount of fat that’s in it, and no, you cannot use milk to make butter or a milk substitute like almond milk or soy milk.
What you know as butter always comes from the cream of cow’s milk.
Now the easiest way to make butter at home is to use a stand mixer.
So I’m going to pour 2 cups of heavy cream into my stand mixer since I don’t have a butter churn.
Then we’ll get this mixing at a low speed so it doesn’t cause splashing.
You’ll gradually increase the speed as the cream solidifies.
When making butter you end up with both butter and buttermilk.
If you don’t plan on using the buttermilk and you want salted butter, you can add in a generous pinch of salt right now.
But I like to use the buttermilk as well, so I’m going to add in my salt, if I want to, at the end.
Slowly increase that speed and let it continue mixing until you have whipped cream.
That’s right, the first step to making butter is to make whipped cream.
But when it comes to making butter, you want to continue churning that cream until the fats separate from the liquid.
The fat is what we know as butter, the liquid is what we know as buttermilk.
So we’ll continue this mixing at a fairly high speed, because we don’t have to worry about splashing anymore, for now.
But after several minutes more of mixing, you’ll notice more splashing, that’s from the buttermilk.
Then we can slow our mixer down to a stop, and believe it or not, this is butter.
These little clumpy pieces of fat have separated from the liquid.
So these clumps are butter, and the liquid is buttermilk.
At this point, we’re done with our stand mixer.
If you don’t have a stand mixer you can also make this in a food processor if yours doesn’t leak, or you can use a hand mixer, or you can use a mason jar.
You can use any size of a mason jar to do this.
First, you want to fill the mason jar about halfway full.
Then we’ll put the lid on, and then simply shake it like crazy.
This is a fun activity to do with kids, and it gives you a great arm workout.
Now just like happened with the stand mixer, you’ll go through the different stages where first you’ll have whipped cream, and if you continue shaking you’ll end up separating the fat from the liquid and have butter and buttermilk.
How long it takes will depend on how hard and fast and consistent you’re able to shake the jar.
So it could take anywhere from 10-30 minutes.
Once you have your butter and buttermilk you’re gonna want to drain it.
We’re gonna capture our buttermilk in a glass measuring cup, or you can use a bowl.
Then we’re gonna use a fine mesh strainer to strain it out, or you could even use cheesecloth.
So we’ll simply pour this from our mixing bowl into the fine mesh strainer.
You can see that buttermilk draining right in, then you can use a rubber spatula to press down on the butter and compress it so that all of that buttermilk comes out.
2 cups of cream will yield about 1 cup of buttermilk and 1 cup of butter.
You then refrigerate your buttermilk and use it in any recipe calling for buttermilk.
Now you can serve up your butter just the way it is, but I like to rinse mine off with cold water, which you can do in the sink or in a bowl like this, which is easier to show you.
This will remove any remaining buttermilk.
Now that buttermilk can add a delightful flavor to fresh butter, but rinsing it off means your butter will last longer.
You have to remember that this is fresh butter.
We are not adding in any chemicals or preservatives to make it last a super long time to ship it to customers.
So rinse it well.
Then you just flip this into a bowl or plate, and you have butter.
Now you can purchase butter molds if you want to make yours into cool shapes like flowers, or if you want it into a brick-like they sell it at the grocery store.
This is unsalted butter.
You can use it in any recipe you’d like, just like you would store-bought.
If you want to be salted, add in a generous pinch of salt.
Then simply mix that in.
I find that a fork works well for this.
Just be sure to give it a good mix so you don’t end up with any salty spots.
Now I’ve had my husband working on that mason jar this whole time, so let’s take a look.
The mason jar makes it easy to tell when the butter has separated from the buttermilk.
You can see it right there, and it happens super suddenly, you’ll be shaking shaking shaking and suddenly buttermilk and butter.
And just like we did previously, you’ll want to drain the buttermilk from the butterfat and rinse it off.
And there you have it.
Now you know how to make your homemade butter.
One of the most frequently asked questions I get is how to make honey butter, which is super simple, so I’ll show you that real fast.
Just take some butter and then you simply add honey to taste.
Some people like theirs sweeter, some people like to have a hint of honey.
I like to add about 2 tablespoons for every 1/4 cup.
So that would be a 2:1 ratio.
So 2 parts butter to 1 part honey or you can go up to a 1:1 ratio if you like it to be super sweet.
And then simply stir it together.
Kinda mash it in at first until it’s well combined.
And that’s it.
You are ready to eat.
Fresh butter is most often served raw, so you can like to spread it on bread.
But technically you can use this butter in any recipe.
Thanks for your interest and please do not forget to share this article with your friends.
See you later.