How to Make Homemade Butter the Easy Way
Equipment
- Food processor with metal blade
- fine mesh sieve
- large bowl
- Kitchen towel or paper towels
- Cold water or ice water
- Airtight container, butter dish, or parchment paper
Ingredients
- 1 quart of heavy cream
- Salt to taste optional
Instructions
- Pour the heavy cream into the food processor fitted with the metal blade.
- Process in 30-second bursts using the dough button or high speed.
- After several rounds, the cream will reach the whipped cream stage.
- Continue processing until the cream breaks and the buttermilk separates.
- Pour the mixture through a fine mesh sieve into a large bowl, saving the buttermilk for later use.
- Rinse the butter under cold water or ice water, pressing out excess liquid until the water runs clear.
- Add salt if desired.
- Shape the butter and store it in a butter dish, airtight container, or wrapped in parchment paper.
Notes
Stand mixer method: Add cold cream to the mixer bowl, use the whisk attachment, mix on medium to medium-high speed until the cream breaks, strain, rinse, salt, and store.
Hand mixer method: Mix cold cream in a large mixing bowl on medium speed, move past the whipped cream stage, continue until the buttermilk separates, strain, rinse, salt, and store.
Mason jar method: Fill a mason jar halfway with cream, shake until the cream breaks and a lump of butter forms, strain, rinse, salt, and store.
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