Homemade Butter
Fresh, homemade butter is simple to make, tastes delicious, and can be made with either raw or store-bought cream.
Equipment
- Stand mixer, hand mixer, food processor, or blender
- Colander
Ingredients
- Heavy cream not ultra-pasteurized
- Salt
Instructions
- Pour your cream into the mixer bowl with the whisk attachment. Start slow and then build up to medium-high speed.
- Whip the cream until the solids separate from the buttermilk.
- Strain the buttermilk and reserve for future use.
- Run fresh water over the butter solids while you squeeze and fold it with your hands. Keep rinsing until the water runs clear. This step removes leftover buttermilk, which helps your butter last longer.
- Shape the butter into logs and chill.
Notes
Fresh butter lasts up to two weeks in the refrigerator. If you rinse it well and press out all the buttermilk, it can last longer. For long-term storage, freeze it in small portions for up to a year.
If your butter starts to smell cheesy, this is a sign that not all the buttermilk was removed and it will not last for much longer before spoiling. In that case, use or freeze your butter within the next day or so.