How to Make Homemade Butter

Pour the Heavy Cream: Start by pouring the heavy cream into your mixing bowl. You can use any amount of cream you desire, depending on how much butter you want to make. It's essential to use cream that is at room temperature, so take it out of the refrigerator and let it sit for a while to warm up.

Mix the Cream: Use a hand mixer or stand mixer to beat the heavy cream on medium to high speed. As you continue mixing, the cream will go through several stages:

First, it will become whipped cream with soft peaks.

Keep mixing, and the whipped cream will thicken even more.

Eventually, the cream will break, and you'll see a separation between the butterfat and buttermilk. This usually takes 5-10 minutes, but it can vary.

Drain the Buttermilk: Once you see a clear separation between the butterfat and buttermilk, stop the mixer. Place a strainer over a clean bowl and pour the mixture through it. The liquid that drains into the bowl is buttermilk, which you can save and use in other recipes.

Rinse the Butter (Optional): Some people like to rinse the butter under cold water to remove any remaining buttermilk. This helps prevent the butter from spoiling quickly. You can do this by kneading the butter in the strainer under cold running water until the water runs clear. However, it's optional, and you can skip this step if you prefer.

Salt the Butter (Optional): If you want to make salted butter, add a pinch of salt to your butter and mix it in thoroughly. The amount of salt depends on your personal preference. Start with a small amount and taste to adjust.

Shape and Store: Transfer the freshly made butter to a mason jar or an airtight container. You can shape it into a block or use butter molds if you like. Store the butter in the refrigerator. Homemade butter will last for a few weeks in the fridge.