Today on Homemade at Bridget A, I’m going to show you how to make homemade butter. It is so easy that I made it one night in my pyjamas. I have no idea why making something in your pyjamas would be different to making it in your clothes, but it sounded good so I ran with it. That’s what happens when you do things late at night after a long day at work.
Anyways, back to the topic at hand…. All it takes is thickened cream (that’s heavy cream for my American friends), salt (totally optional) and a KitchenAid or blender. One helpful hint: the better the quality of the cream, the better the butter will taste.
The video shows the whole process with some helpful tips. The written recipe is below.
Bridget A’s Easy Homemade Butter Recipe
- 600ml Thickened Cream (2 cups heavy cream for Americans)
- 1/8th teaspoon salt (optional)
- Jug of ice water
- KitchenAid or blender
- Cheesecloth or Muslin
- Baking Paper (or non-stick mat of some sort)
- Jar or container for buttermilk
- Baking paper, butter dish, butter bell, butter mould, or some sort of container for the butter
- Put whisk attachment on KitchenAid
- Pour cream into mixing bowl
- Set KitchenAid on medium-high and leave for approximately 10 minutes. You can occasionally stop the machine and scrape down the sides with a spatula if you need to. The whisk will first turn it into whipped cream. Keep going until it separates into butter and buttermilk. You will hear it happen! It is also a really good idea to use the splash guard. Ask me how I know! (If using a blender, pour the cream in and blend on high until it separates into butter and buttermilk).
- Remove whisk and tap it so that any butter caught in it falls into the bowl.
- Stack the bowl (bottom), colander (middle) and cheesecloth (top) and set in the sink.
- Pour the contents of the bowl into the cheesecloth and let the buttermilk drain into the bottom bowl.
- Pour the buttermilk into a jar or container and store in the fridge for future use (try buttermilk blueberry pancakes!)
- Pour ice water over the butter to rinse out any remains of buttermilk. Do this several times. Note: ice water works very well. Cold water, not so well. Just trust me on this. By getting all the buttermilk out, the butter will last much longer. Remember, there are no preservatives in homemade butter!
- Keeping the butter in the cheesecloth, squeeze as much of the remaining buttermilk out as possible. This gets messy and you will need to wash your hands afterwards.
- Peel the cloth off and put the butter in a bowl.
- Mix in the salt for salted butter (leave out for unsalted butter… seems logical right?).
- Place on baking paper or other nonstick surface and shape into whatever shape you want. A log is often the easiest. Just think back to the days when you were a child and had fun with playdough. Of course, if you’re now and adult and still playing with playdough, that’s fine. No judgement here.
- Wrap in baking paper, put in a butter dish or a butter bell, and store. Butter will keep in the fridge for up to three weeks or at room temperature for about a week. It will keep longer at room temperature if you store it in a butter bell. The butter an also be frozen.