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HOMEMADE BUTTER

Making homemade butter is quite possibly the most easiest thing you can do in the kitchen. Don’t let the idea of having to go buy cheesecloth and use it scare you. In fact you can find them at pretty much any grocery store. Or you can find better quality ones that you can use over and over again on Amazon.com; which is what I do. It’s extra rewarding to make your own homemade butter especially when it only takes 15 minutes start to finish.

If you have access to heavy cream from a dairy farmer, then even better. You can save a decent amount of money especially for large families if you make your own butter especially if you’re buying a good quality block of butter at the store. Usually I buy grass-fed butter at the store. It has a lot more flavor, it never gets super hard so it’s easy to spread on bread and it softens very quick to room temperature when you want to bake. It’s also a lot healthier for you containing healthy fats because the animal is eating grass (what it normally would in the wild), not grain etc. You really are what you eat.

When you don’t have a punching bag to let out some aggression, you can squeeze and knead the liquid from the butter. It really is a great stress reliever LOL! I mean, it does help. Anyways, making homemade butter doesn’t have to end at just plain butter. You can control the amount of salt you put into it, which is perfect for those who like salted butter but have to watch their sodium intake. And the best thing of all, making different flavors for all sorts of purposes like melting on top of your favorite cut of steak. I’ll be sharing some flavor ideas very soon. So be on the lookout!


Print Recipe
HOMEMADE BUTTER
Servings
cup
Ingredients
Servings
cup
Ingredients
Instructions
  1. Fold the cheesecloth into two layers.
  2. Whisk the heavy whipping cream on high speed with an electric stand mixer for about 10 minutes until the pale yellow butter starts to separate from the liquid.
  3. Transfer everything into the lined strainer. Gather the cheesecloth around the solids and knead the butter to form a ball and squeezing out the excess liquid.
  4. Rinse well under cold water. Remove from cheesecloth and pat dry with paper towels.
  5. Season the butter with salt and use the back of a spoon to fold it in until everything is well incorporated. Taste a tiny bit to gauge the salt contents to your preference.