Homemade Butter Recipe

Use a stand mixer to turn your nearly-expired whipping cream into rich, homemade butter. This easy recipe will save you from waste while giving you fresh butter and buttermilk for all your cooking needs. Plus, try some fun variations like sundried tomato or garlic butter!

Prep time:10 minutes

Total time: 20 minutes

Yield: Approximately 450-500g butter and 450-500ml buttermilk

Ingredients:

• 1 litre (1000 ml) heavy whipping cream

• Optional: Salt, to taste (recommended: 3-5g salt for every 250g of butter)

Tools:

• Stand mixer with whisk attachment

• Large towel (to cover the mixer and prevent splatter)

• Cheesecloth or a clean kitchen towel (to strain the buttermilk)

• Airtight containers for storing butter and buttermilk

Instructions:

1. Whip the cream: Pour the heavy cream into your stand mixer bowl. Cover the mixer with a large towel to catch splatters. Start whipping on medium-high speed for about 8-10 minutes. The cream will first turn into whipped cream, then separate into butter and buttermilk.

2. Separate the butter: Once the cream has fully separated, you'll notice solid butter forming and liquid buttermilk at the bottom. Stop the mixer.

3. Strain: Pour the mixture through cheesecloth or a clean towel to drain off the buttermilk. Press the butter with the cloth to squeeze out as much liquid as possible.

4. Rinse the butter: Rinse the butter under cold water to remove excess buttermilk, ensuring it lasts longer.

5. Add salt (optional): Salt helps preserve the butter. Add about 3-5 grams of salt per 250 grams of butter, or to taste, and mix thoroughly. Salted butter can stay fresher for longer.

6. Storage:

   • Butter: Store in an airtight container in the fridge for 2-3 weeks or freeze for up to 6 months.

   • Buttermilk: Use within 5-7 days. Keep refrigerated.

Storage & Expiry:

• Butter:

  • At room temperature (if salted): Safe for 1-2 days.

  • Refrigerated: 2-3 weeks.

  • Frozen: Up to 6 months.

• Buttermilk:

  • Refrigerated: 5-7 days.

Butter Variations:

1. Sundried Tomato Butter

   • 100g butter

   • 30g sundried tomatoes, finely chopped

   • 1 tsp olive oil from sundried tomatoes

   • Salt to taste (optional)

     
     

     Instructions: Mix the butter with sundried tomatoes and olive oil. Salt to taste. Perfect for spreading on toast or adding to pasta.

1. Garlic Butter

   • 100g butter

   • 2 cloves garlic, minced

   • 5g fresh parsley, finely chopped

   • Salt to taste (optional)

     
     

     Instructions: Combine butter with minced garlic and parsley. Use this for garlic bread or as a topping for steak or vegetables.

1. Herb Butter

   • 100g butter

   • 5g fresh thyme, finely chopped

   • 5g fresh rosemary, finely chopped

   • Salt to taste (optional)

     
     

     Instructions: Mix butter with fresh thyme and rosemary. This is great for adding roasted vegetables or meats.

1. Honey Butter

   • 100g butter

   • 25g honey

     
     

     Instructions: Whip butter and honey together until smooth. This is a delicious spread for biscuits, cornbread, or pancakes.