This is a quick and easy recipe for making your own homemade butter. Butter is often very expensive, but with this recipe, you can easily make your own. And guess what? You only need one ingredient! With only heavy cream, you will have fresh homemade butter in no time (with no churning).
The butter is soft, creamy, and full of flavor (much better than store-bought!). Homemade is always better, and in the case of this butter, it is definitely true. Make your own butter, and have control over the ingredients you put into it—no additives, no preservatives, and no nasties.
How to make Homemade Butter
Usually making your own homemade butter involves a lot of churning and a lot of milk. But for this recipe, you only need a plastic bottle and some heavy cream. Simply pour the heavy cream into the bottle, and give it a shake! The cream will start to separate (similar to buttermilk). It’s then drained into a strainer and kneaded a little to remove all the excess moisture. The more moisture you remove, the better your butter will keep in the fridge (excess moisture will make it go rancid more quickly). The butter is left to solidify and then you can serve it and enjoy it! As easy as that!
Tips for the Best Homemade Butter
To make sure that you remove as much of the excess moisture as possible, you can press the butter while draining.
You can make butter from fresh, unpasteurized milk (i.e., milk directly from the cow). You need to let the milk sit for a while and then scoop off the cream on top. Pasteurized milk won’t work, as it’s hom*ogenized and you won’t be able to separate the milk fats from the moisture.
If you don’t have a plastic bottle, you can pour the heavy cream into a mixing bowl and whisk with an electrical whisk until it thickens.
Make your own homemade butter variations by adding fresh herbs (coriander, parsley, oregano), or garlic to the butter.
To make vegan butter, blend together 1 cup melted coconut oil, 2 tablespoons canola oil, 1/3 cup almond milk, 1 teaspoon apple cider vinegar, 1 teaspoon nutritional yeast, a pinch of turmeric (for color), and ½ teaspoon salt.
How to store Homemade Butter
Because Homemade Butter does not contain any preservatives, it won’t keep as long as the store-bought type. You shouldn’t keep it at room temperature, but it will last a few days in the fridge.
Ingredients
Heavy Cream
500 ml
empty plastic bottle
Instructions
Step 1
Step 1
Use a small funnel to pour the heavy cream into a plastic bottle.
Use a small funnel to pour the heavy cream into a plastic bottle.
Step 2
Step 2
Close the plastic bottle and shake vigorously for a few minutes until the mixture starts to thicken.
Close the plastic bottle and shake vigorously for a few minutes until the mixture starts to thicken.
Step 3
Step 3
Refrigerate the bottle for 30 minutes and shake again until a solid mass is achieved. Cut the bottle to remove the butter, use a strainer to drain the liquid. Rinse with cold water.
Refrigerate the bottle for 30 minutes and shake again until a solid mass is achieved. Cut the bottle to remove the butter, use a strainer to drain the liquid. Rinse with cold water.
Step 4
Step 4
Allow the excess moisture to drain off completely.
Allow the excess moisture to drain off completely.
Notes
To make sure your butter doesn’t go rancid quickly, be sure to use clean equipment and utensils! And never keep homemade butter at room temperature.
