Did you ever wonder how to make homemade butter? Me too, and let me tell you something…you’re gonna love it. Homemade Butter is easy to make, inexpensive, and incredibly rewarding to make and serve with your morning toast, baked treats, or as a base for a delicious compound butter!
Simply beat the heavy whipping cream until the butter and buttermilk separate, squeeze all the buttermilk from the butter, and shape your butter to serve immediately or to store for another day.
WHAT YOU SHOULD KNOW ABOUT LEARNING HOW TO MAKE HOMEMADE BUTTER
Homemade butter isn’t complicated to make. It’s simply heavy whipping cream that is whipped to the point that the mixture separates into butter fats and buttermilk – it’s also very creamy and can be enjoyed as a spread or used in cooking and baking.
Buttermilk is the by-product of making homemade butter which is ideal for baking with, making sauces, or marinating meat.
HOW LONG DOES HOMEMADE BUTTER LAST?
This freshly made butter can be stored in an airtight container in the fridge for approximately 2-3 weeks.
CAN I FREEZE THE BUTTER?
Yes! This butter will last for up to 1 year in the freezer. Thaw the frozen butter in the fridge overnight to use the next day.
IS IT CHEAPER TO MAKE YOUR OWN BUTTER?
It is often cheaper than store bought butter, especially if you make larger quantities.
HOW MUCH BUTTERMILK IS MADE FROM THIS RECIPE?
This recipe makes about 1 cup of butter and 1 cup of buttermilk. These quantities may change depending on the fat content of the heavy whipping cream.
Use this butter in other recipes.
HOW LONG WILL THE BUTTERMILK LAST FOR?
The buttermilk separated from the butter can be stored in an airtight jar or container in the fridge for up to 2 weeks.
CAN I USE THIS HOMEMADE BUTTER TO MAKE COMPOUND BUTTER?
Absolutely! To make a compound butter with your butter, mix it with your favorite herbs, spice blends, syrups, or other ingredients to make sweet or savory compound butter.
Here are a few ideas for making compound butter:
- Cinnamon honey butter – Combine ground cinnamon, honey, and homemade butter.
- Maple pecan butter – Combine chopped toasted pecans, maple syrup, and homemade butter.
- Vanilla bean butter – Combine scraped vanilla bean seeds, powdered sugar, and homemade butter.
- Brown sugar cinnamon butter – Combine brown sugar, ground cinnamon, and homemade butter.
- Garlic herb butter – Combine minced garlic, chopped fresh herbs, and homemade butter.
- Chili lime butter – Combine freshly squeezed lime juice, finely chopped cilantro, minced garlic, and chili powder with homemade butter.
- Herb and lemon zest butter – Combine freshly chopped herbs, freshly grated lemon zest, and homemade butter.
- Sun-dried tomato basil butter – Combine finely chopped sun-dried tomatoes, fresh basil, minced garlic, and homemade butter.
TIPS FOR MAKING THE BUTTER
- If the butter feels wet, you haven’t squeezed all the buttermilk out. You can squeeze excess liquid out of the butter in your hands or squeeze it in a clean cheesecloth or tea towel.
- Serve the butter as a spread on crusty bread, toast, or muffins, to top warm pancakes or to bake with.
- It’s important to use high-quality heavy whipping cream to make this butter for the best flavor and texture.
- You could omit the salt in this butter, but it does enhance the flavor of the butter.
- Wrap your freshly made butter with wax paper to preserve it well.
- Shake the container of whipping cream before using it for this recipe so that the fat is evenly distributed.
- 2 cups heavy whipping cream
- ¼ teaspoon salt
- In the mixing bowl of a stand mixer, beat the whipping cream on medium-high speed until the butter separated from the buttermilk.
- Scoop the butter out of the bowl and into a medium bowl. Refrigerate the buttermilk to use if desired, or discard.
- Use a spoon or spatula to work the butter in the bowl to release more buttermilk from the butter. Pour off any excess buttermilk.
- Add the salt and stir the butter well.
- Shape the butter into a ball or other shape of your choice and serve immediately or chill in the refrigerator until use.
•This recipe should make about 1 cup of butter and 1 cup of buttermilk, but the exact amount varies depending on the fat content of the cream.
•It’s best to shake the container of whipping cream before measuring it out for this recipe to be sure the fat is evenly distributed in the cream.
•The butter will keep in the refrigerator for up to three months if wrapped well. It can also be stored in the freezer for up to a year.
This article originally appeared on Food N Service and was syndicated by MediaFeed.
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