Wondering how to make butter? As it turns out, only 2 ingredients are needed for a homemade version of this rich and creamy spread.
What is butter made of? The other day we were chatting with our 6-year-old son about the origin of dairy products. After starting to explain some of the logistics, we thought it was easier to show than tell. After shaking a jar for a few minutes, we did it – deliciously salty, creamy butter! This hack is a fun “kitchen science project” and it tastes even creamier and richer than the original (we think!).
how to make butter
Only two ingredients are required to make butter: heavy cream and salt (which can be omitted for unsalted butter). In general, we recommend buying unsalted butter at the baking store. Homemade butter is best for spreading on toast, and you can salt it to taste for a full, rich flavor. Here’s how to make butter:
- Beat in a stand mixer on medium speed (10 minutes): Place 2 cups of the heavy cream in the bowl of a stand mixer and attach the paddle attachment. Mix on medium high speed for 10 to 15 minutes, until curdled and thick.
- Beat at high speed (3 minutes): Increase speed to high and beat another 2 to 3 minutes until it separates into solid and liquid parts.
- Strain: Place the butter solids in a fine mesh strainer and press with a spatula to remove the liquid. Transfer to a covered jar or container and discard the liquid.
- Mix the salt. Add ¼ teaspoon of fine salt. Then add more to taste if you like.
A Note About Buttermilk
The solid that forms in this process is called butter and the liquid is called buttermilk. However, it is not the same as the cultured whey sold in cartons at the store – it is a completely different product! So don’t try to use the liquid in buttermilk pancakes or ranch dressing.
How long can you store homemade butter?
Homemade butter lasts up to 3 weeks in a sealed container. Be sure to remove all of the liquid buttermilk before storing, or it can cause the butter to go rancid faster. Store-bought butter lasts 1-3 months refrigerated, so homemade butter has a shorter shelf life.
Is it worth making homemade butter?
We think so! The butter you make at home ends up being pretty similar to the butter you can buy at the store. So why make it at home? It tastes a little better. Our homemade butter ended up tasting a bit richer and creamier than the store-bought version, possibly due to the added salt. You can add as much salt to homemade pasta until the flavor stands out, making it the perfect gourmet pasta. It tastes just amazing on a sourdough toast.
Another reason to make butter at home? It’s fun! It’s like a science project cooking experiment that results in a delicious spread.
Alternative method: in a jar!
Do you want to learn how to make butter with children? Just pour the heavy cream into a jar and fill it halfway. Add a pinch of salt and cover with a lid. Shake the jar vigorously for about 2 minutes, at which point you will have whipped cream. Keep stirring for another minute or two, and the solid and liquid should separate. Remove the butter and, if desired, press it through a fine strainer to remove any extra whey (this helps increase its shelf life).
More Butter Resources
Want to make more with butter? Here are some more recipes and resources:
Wondering how to make butter? As it turns out, it only takes 2 ingredients to make this rich and creamy spread.
- 2 cups thick cream
- ¼ teaspoon fine salt, and more to taste (optional)
- Place the cream in the bowl of a stand mixer and attach the paddle attachment. Mix on medium high speed for 10 to 15 minutes, until curdled and thick.
- Increase speed to high and beat another 2 to 3 minutes until it separates into solid and liquid parts. Remove the butter solids to a jar or bowl and discard the liquid.
- Add the salt. Store refrigerated in a sealed container for up to 3 weeks.
- Category: Dairy
- Method: Mixed
- Kitchen: Dairy
- Diet: Vegetarian
Keywords: How to make butter, Homemade butter