Homemade Butter

Updated at: Mon, 12 Feb 2024 20:35:42 GMT

Step 1

Take the cream out of the fridge a few hours before churning and let it come to room temperature. If the weather is hot, don't leave it out for too long.

Step 2

Pour the double cream into a churn, either a stand mixer or use a hand blender.

Step 3

Place the lid on the churn and start churning for 10-15 minutes, or until the buttermilk and butter have separated. You will notice clumps of butter forming.

Step 4

Pour the buttermilk into a glass. You can use the buttermilk to make pancakes or any other recipe that calls for buttermilk.

Step 5

Now it's time to rinse the butter. Add ice-cold water to the churn. You can also use the paddle attachment of a stand mixer. Use a spoon, paddle, or even your hands to squeeze and press the buttermilk out of the butter.

Step 6

Pour out the cloudy water and rinse the butter again. This step is important because if there is still buttermilk in the butter, its shelf life will be shorter. Pure butter can last for approximately two to three weeks, but if there is buttermilk left in it, it will only stay good for 2-3 days.

Step 7

If desired, add salt to the butter at this point. You can skip the salt if you prefer unsalted butter.

Step 8

Once the butter is rinsed and any excess buttermilk is removed, you can shape it into a stick or a block. You can use a butter bell to store the butter or wrap it in parchment paper.

Step 9

If you plan to use the butter within a week, you can store it on the countertop. However, if you won't be using it within a week, it's better to store it in the fridge. You can also freeze the butter for longer storage.

Step 10

That's it! You have successfully made homemade butter. Enjoy it on toast, in baking, or any other way you like to use butter.

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