ByTiffany McCauley
Jump to Recipe Jump to Video Print Recipe
This post may contain affiliate links. Read my Privacy Policy.
As an Amazon Associate I earn from qualifying purchases.
Ever wonder how to make butter at home? Here’s how it’s done!
I have a confession. It’s something I have never talked about here on my blog or any of my social media accounts (until recently). In fact, it’s something I hid this entire time. It’s a very simple thing that you can most likely identify well with.
I love butter.
I do. In all it’s golden, glorious creaminess. It adds flavor to dishes like nothing else can. So why did I avoid mentioning my love for real butter?
I’ve been eating clean for 4 years now, and at some point early on, I got it in my head that clean eating meant low fat eating. Nothing could be further from the truth. Healthy fats are vital in clean eating and I have now fully made the switch to full fat dairy products when I use them. But I was never able to give up butter, even when I was doing the low-fat thing.
Good, healthy, pastured, organic butter is the way I roll these days, and I’m so happy to finally be able to talk about it here! In fact, I even made this video so you can see the process for yourself. This is a great way to make flavored butters as well! Can we say honey butter? Garlic and chive butter? Onion butter? YUM!!
And the best part for me personally is that the brand of cream I use (Organic Valley) is a local dairy here in Sonoma County! So I’m blessed to have the good stuff and have it be local as well. You just cannot beat that!
Note that if you want the butter to last longer, you’ll need to rinse it. Simply run it under cool, running water for a few seconds. Then set in a bowl of cool water for a few minutes. When the water is cloudy, pour it out and refill the bowl with fresh water. Repeat until the water stays clean. Make sure the water is cold for this.
YOU MIGHT ALSO ENJOY THESE CLEAN EATING RECIPES:
- Clean Eating Ketchup Recipe
- Clean Eating Mayonnaise Recipe
How To Make Butter
You just can't beat freshly made butter. Here's how to make it at home!
5 from 1 vote
Print Pin Rate Add to Collection
Course: Condiments
Cuisine: American
Prep Time: 15 minutes minutes
Total Time: 15 minutes minutes
Servings: 9 oz. (approximate)
Calories: 181kcal
CLICK TO WATCH THIS RECIPE IN ACTION!
Equipment
Food processor
Ingredients
- 1 pint heavy whipping cream
- 1 pinch salt (optional for salted butter)
US Customary - Metric
Instructions
Pour cream into a blender, food processor, or large, empty jar with a tight fitting lid.
Secure the lid, and turn the processor on at it’s low setting.
It will only take a minute or two before you have whipping cream. If you want salted butter, stop your processor and add it. Just a pinch or two will do the trick, but you should taste it to be sure.
Secure the lid again, and continue to blend on low. In another minute or two, you will start to see a lot of liquid. Once you have this liquid, you’re done!
Take a large cup, or bowl and place some cheese cloth, a paper coffee filter or a small, fine-meshed sieve in it. Pour the butter into the cloth and let it drain.
Now carefully squeeze out some of the remaining buttermilk, gently unwrap the cheese cloth, and transfer the butter to your butter dish.
Important note: You must be sure to remove all the butter milk from the butter. If you don't churn the butter enough, the buttermilk that remains in the butter will sour and spoil your butter. Feel free to blend a second time in the processor or hang the butter to drip off any residual butter milk in the cheese cloth for a couple hours.
Notes
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.
Nutrition
Serving: 1oz. | Calories: 181kcal | Carbohydrates: 1g | Protein: 1g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 72mg | Sodium: 24mg | Potassium: 39mg | Vitamin A: 775IU | Vitamin C: 0.3mg | Calcium: 34mg
