One of my best kept kitchen secrets. Well, obviously up until now. Do you know how ridiculously easy it is to make your own butter?
Not saying I bought a cow, tied a red bandana around my head and got up in the wee hours of the morning to milk the animal and churn the butter. No, no, no. Even I have my limits. But really, all you need to quickly whip up a genuine, fantastic home-made butter is heavy cream and a food processor. That’s it.
I don’t use butter in large quantities -never have and never will- but even I can’t pass up a warm, toasty piece of bread smeared with a little bit of heaven.
The flavor is so light, delicate and fresh (so unlike anything store bought) I promise you’ll be hooked after just one bite. It’s quite an experience. When serving this at get-togethers I’m constantly asked where on earth I buy my butter. I just mumble some vague non-existing company name, throw in a charming smile, take another bite and keep them guessing. That’s the fun part!
Ingredients:
2 cups heavy cream
salt
pepper
Optional flavors:
red chili pepper
spring onion
chives
garlic
Directions:
Pour 2 cups of heavy cream in your food processor. The fresher the cream, the better the butter will turn out.
Pop the lid on, blitz, sit back and watch the show. It’s quite entertaining, really, but then again, I’m easily amused
The cream will go through different stages. Left you see it turning into a soft, silky whipped cream. A little later it’s turning into a really firm cream. In the photo on the right you can tell where we’re slowly heading towards, the structure and color is changing.
Then all of a sudden it happens. You hear a ‘slosh‘ (can you tell I’m all excited? I just have no life) and the grainy, yellow butter has separated itself from, what is now, nothing but buttermilk. This is what we wanted! Eureka!
All that’s left to do is drain the buttermilk and there you have it. Butter. If you are going to use it all up, you’re good to go now. If you want to keep the butter longer, you’ll have to rinse the butter curds with cold water.
Press it down with a spoon and stir it to get the excess liquid out. Told you it was easy!
While the butter is draining I grated the garlic, chopped the chives, spring onions and chili pepper. When it comes to flavored butters, the sky is the limit in my kitchen. I often go crazy. You can literally add any herb you like, spike it with lime or orange zest, add some ginger, a pinch of ground cumin. Anything goes. Just play around with ingredients a bit; you can’t go wrong.
Once the butter has drained, transfer it to a bowl, add your chopped ingredients, a good pinch of salt and pepper and mix everything up. I just love how this looks, I really do. You make it, so you know exactly what goes into it. No artificial ingredients, no E-G-Z numbers whatsoever. Pure food.
Get yourself some crunchy bread, slice it, spread some of this delicious butter on top and get hooked!
Tags: butter, chili pepper, chives, flavored butter, heavy cream, homemade butter, pepper, salt, spring onions
Mmmmm … it looks fantastic! Your photos are so vivid. I am for sure going to try several of the recipes.
I was HOWLING when I saw this post (which I love, by the way) because making butter is a lesson that I learned very long ago….the first time that I whipped cream, as a matter of fact. Mind you, if every lesson that I’m taught through crushing failure is as tasty as butter……
Tina:
Had to laugh so hard when I read this. When I was younger my mom always told me to be careful while whipping cream or I’d turn it into butter.
It took me years to figure out she wasn’t pulling my leg but was serious. If only I had known back then, when I could’ve eaten what I wanted and never gained any weight :)
Oh my!! I never though to make butter, and its so easy! Love your blog!
I’ve made it in the blender, but never thought to make it in my food processor!!Thanks for the tip. I get 2-3 gallons of raw milk each weak and pour off the cream. I save it for my coffee and only sometimes make whipped cream or put it in sauce. I always felt making butter was too messy, but this seems much easier! Dank je wel!
We have a raw milk share and make butter often from the cream. It is best to rinse the butter curds after you’ve drained the buttermilk. Tiny bits of buttermilk can get trapped in there and make it go rancid faster.
All you have to do is pour off the buttermilk (which makes amazing pancakes & waffles!), run a little water in the container, pulse it one or two times, pour the water off, run some again, and then press all the bits together and drain. It will keep up to 3 days longer this way…
I love your ideas for mix-ins!! Must try the chili pepper one now :)
Sarah:
Forgot to mention I always make such small quantities that it’s gone after one day! Thanks for adding it. I heard that using ice water works best?
Can you add salt prior to starting the processor, or does this change the properties of the cream? It seems it would distribute the salt evenly, though you probably lose some savor when you pour off the buttermilk. I guess you could make a pretty good cornbread with salty buttermilk.
I am anxious to try this out with my kids. I like the suggestion of using the buttermilk to make pancakes. I can imagine homemade pancakes topped with homemade butter. Yum!
Greg:
I honestly don’t know. Guessing it’s possible, since you also add sugar to cream before whipping it. I’ve never done it, though, so you’d have to try it.
Have to say I never have a problem distributing the salt evenly afterwards, I’d be scared it would end up way too salty if I add it prior to making the butter.
I’m definitely going to try this! Two questions:
1. What speed to keep the food processor going?
2. About how long is the process from start to finish?
Thanks!
Stacey:
Full speed ahead! :)
It’s only a few minutes, a minute or two (give or take a minute) longer than it takes to whip cream the regular way.
It’s a great recipe!!! I make butter at home and we add the following ingredients, they sound weird but the result is amazing. I thought you might like to try it one day. It’s more of a “spread” rather than butter but here goes:
Put the following ingredients through a meat grinder on medium sized holes:
-butter
-1 block of melted cheese (I use “La Vace qui Rit” but its up to you)
- 1 fresh carrot grated on the largest grate holes
- 2-3 preferably Flemmish or Dutch “maatjes” Herring filet
Now that it’s done, put the whole thing into the grinder again. Refrigerate for a few hours, and serve on bread. We make this for New Year’s it’s a nice appetiser and goes well with many things, since it’s salty but mild enough.
All the best to you!
Sasha:
Thanks for the recipe, it sounds great. The men here are big on herring, so it should go over really well :)
Dear Kay!
It’s my pleasure :)
That looks absolutely delicious, and the perfect shots only helps convince me I need to start doing this myself! Thanks so much for sharing this!
Great instructions. I love the pictures!
I’ve made butter for years…..but I use my washing machine. Put the cream in the jar, make sure the lid is on tight. Then put 3 bath towels in the washer along with the jar and put the thing on spin! When cycle is done, drain, salt and add flavorings you want.
Sharon,
I had to smile when I read that. I sure would love to see photos of that :)
I made the butter tonight, and it was heavenly and so super easy. I love it, I think I am spoiled forever now. One of my favorites is honey butter, so I am going to add a little honey and spread it on a nice piece of warm homemade bread, yummy!
Oh and I am a dork also because I loved watching it turn from cream to butter!
Jenna:
I know! I’ll even sit on the kitchen counter and watch it turn into butter. It’s so pathetic :)
Ohhh honey butter. I never even thought of that. That’s gonna be so good with a little fresh thyme and maybe some orange zest. Will try it, thanks for the idea.
Beautiful photography!
Looks so delicious. Love the photos.
Well, I can’t really say anything the others haven’t, just wanted to add my YUM!
Would this work just as well in a high quality mixer? I don’t have a food processor but would love to try this anyway!
thanks, great idea.
http://www.ourruminations.blogspot.com
Nichole, absolutely. Doesn’t even have to be a high quality mixer. You could actually even do it by hand, simply put the cream in a storage container (with very tight lid) and start shaking until you hear the ’slosh’ (it would take a while, though), so a mixer is going to work perfectly as well.
This recipe looks so tasty indeed, pics are great too. This is now going on my ‘To Make & Try’ list.
This looks like a fantastic recipe! I can see me making this and my husband loving me forever because of it. Will definitely be trying it out- thanks for sharing!
And the photos you’ve taken look fab too :)
This is a fantastic post! I cannot wait to try this, and I, too, will be dorky and eagerly watch the transformation. You have taken lovely photos, and made the process seem so easy and fun. Thank you!
It’s very fun to do with children – but do it the old-fashioned way so they can watch and feel the magic/science. Pour some cream about halfway into a jar with a tight-fitting lid and shake, shake, shake. It will go through stages – sloshy, not sloshy at all (open the lid and look at it – it looks like cottage cheese)), then sloshy with a big ol’ lump of butter!
Do NOT do this with ‘table cream’, like I did my first year teaching preschool. It has stabilizers in it so that the fat will not separate. Poor kiddos – we shook that stuff for an hour. :)
Lauren, I’m literally wiping away the tears from laughing … laughed so hard at the thought of all those poor munchkins shaking and shaking and nothing happening :)
Great post. I’m going to give this a try!
Wow. This looks wonderful. When you said you make your own butter, I just thought you meant compound butter. No, you meant for real DIY butter! I can’t wait to do this. I use butter for baking mostly, but it’s hard to not have some deliciously tasty butter for crusty bread. And that I get buttermilk, too? This is a win-win. I can’t wait to do this.
Like others have said, your pictures are wonderful. First time I tried making butter was with my then first grade son, following the recipe in his science textbook: put cream in a jar and shake. Did that with my daughter when she turned first grade. Five years later my oldest, then thirteen, made a sort of runny sweet frozen butter-ish thingie. Only he meant to make ice cream … Two years later, which is present time, I’m making honey whipped butter with a beater. Why use beater? I was told if I over- whip cream, it will turn into butter. Didn’t think to use anything else.
I just remembered something. Has anyone tried adding raisins? It’s so yummy I used to eat slices and slices of cold raisin butter served on ice decades ago. I’ve never made it myself, and I have got to, being mindful not to over consume it. I’m going to try your beautiful, healthful recipe, also. Thank you!
Awesome!!!
2 questions:
how long does it keep, and how much does 2c cream make?
Zo:
It has no preservatives so basically it’s the same as fresh yogurt. If you add salt you’ll be able to store it longer. But it’s really easy to freeze in seperate portions.
Your. photos. are. BEAUTIFUL! It’s like looking at a magazine!
So glad I found your site from comments on PW. I’ve made butter before, but this method is so much easire. Thanks for the tip – great photography!
saw your comment on PW’s site, clicked the link, and am giddy with delight. thank you so much for posting this!
Liz, thanks! Too bad Ree never answers anyone in the comments or replies emails, would love to know if she actually made it :)
I am a chef and I found this out the hard way when I was a young commis working in a kitchen! I thought it was a cool discovery but the head chef was not too impressed that I had wasted 20 litres of cream! I learnt my lesson and never left the mixer from then on while whipping cream!
Sorry Niall, I had to laugh so hard. That’s an awful lot of butter :)
I did not realize that making butter was so unknown especially to seasoned people.
I’d love to try this! Thanks!
You might get this comment, but I just made the butter over the weekend. Are you kidding me?! I might never go back. Probably won’t. I’ve made a new friend, and I just salted mine! No fun flavorings or herbs or anything! Thanks for so clearly and easily opening this door. I’m loving the DIY butter.
So glad you liked it! Can you believe the light and fresh flavor? I never even knew butter could taste like that until I made it a few years ago. It’s something else alright.
Wow, love your site. Came here from PW.
Now that it is that time of year here in the States, we make butter, add local honey and pumkin pie spices. This spread is so stink’n fab….you are tempeted to just lick it off of your finger and forget put’n it on anything…
Well, I must go and oggle through your whole site….Keep up the great pics and rustic charm food…LOVE IT
From Nebraska, USA,
Kim
I loved this post. Brought back sweet memories of my mother-in-law. They had a dairy farm and she would make homemade butter all the time. At first I thought it strange, but honestly, while hubby and I were dating, I so looked forward to mealtimes there with a plate of fresh butter and homemade bread!
Hi! Found you through PW, just had to comment on this post… LOVE it! Homemade butter is the best. :-) I love to make honey butter, so good on fresh baked bread or rolls! Your additives looked awesome, I think I might have to try that. Now I’m going to go spend way too much time drooling over the rest of your site… beautiful food pics!
Kay, I want to make butter as per your recipe but I cant seem to find anything that says heavy cream in the supermarkets here. All I can find is fresh cream, heavy whipping cream, sour cream and double cream. Which is which? Can I use any of the abovementioned?I’m confused. Please help!
Kavie, I use heavy whipping cream!
Thanks Kay!
Hij was heeeeeeeerlijk Kay!! Wel helemaal met de handmixer gedaan, want m’n keukenmachine is naar z’n grootje (wel een goed excuus om eindelijk een goeie nieuwe te bestellen :)), maar o..o..o.. wat een lekkernij!
I JUST got done making the butter – I made it for Thanksgiving dinner – I used half of it to make cranberry butter – I AM THRILLED! Thank you so much for sharing this!
Can you do this in a regular blender or with an electric hand-mixer?
Hey Kay,
I just wanted to stop by and say THANK YOU for this post. I stumbled on it the other day, and suddenly felt like such an idiot for ever paying for butter!
I’ve had a food processor for ages, but typically only pulled it out to make my momma’s salsa recipe. I made butter tonight for the first time, and quickly tried it on a saltine cracker. AMAZING.
I am going to make my own butter from now on. So much cheaper, and I know what went into it! I also made homemade grenadine at the same time. My husband has started referring to me as the homemade queen, as I’m starting to refuse to buy bread, butter, and now drink mix, at the grocery store!
Oh wow! I did know you could make butter this way, makes sense though.
I just happened to be making a loaf of cinnamon/raisin bread when I ran across your blog. Had to try making butter in the food processor.
I did…and we love it! It was a nice treat on our homemade bread!
Thank you!!! Oh, and LOVE the photos!
Keep up the good work!
Ally from NC
This is awesome. I added you to my list of blogs I read. Can’t wait to see more.
I’ve got some cream in the fridge that needs to be used… so perfect! Thanks for the post! However, I’m also tempted to try that washer method mentioned above! Hilarious!!
Hi Kay…after d success of d carrot choc cake I was raring 2 go n butter it was goin 2 b. I used heavy cream…but alas, it refused 2 turn in2 butter. Any idea y?
Tana, I have no clue. Never heard of it not turning into butter.
I am unfortunate enough to discover this fabulous recipe in the midst of dieting! Why, oh why, couldn’t I have found this a month ago? Now I’m compelled to not only make butter but to go and make bread upon which to place it. And I really enjoyed watching it turn to butter too, I even made another batch immediately after the first one! I never really use heavy cream and didn’t want to waste any.
My daughter recently made butter at a Girl Scout meeting. They put the cream in a lidded jar and all took turns shaking it until …. butter!
Oh… Weight Watchers won’t like this, but I’ll try it soon. There’s nothing better than a slice of coarse rye bread with lots of butter and salt…
Love it!
Wow! Greatest idea ever! I will never ever buy garlic butter in my life again. Self made is so much better.
Thanks so much…can’t wait to try it!!!
This is amazing! It is just too bad I don’t have a food processor yet…
Hey Kay….I made it!!! Dunno wat went rong last time…anyways, it was exhilaratg…usd it immediately 2 make cake…yup, ur choc-carrot cake n yup again, was heavenly. As u can c I am totally inspired 2 churn out fresh butter 4 regular use…my Q is…how long can butter made dis way b stored? n ya, how is it stored?
Biggggggg thks!!
oh my…=O
I’ve been reading your blog for some time but i can’t believe i missed this entry altogether until now!
no more store bought butter for me anymore that’s for sure!
thank you for all the great recipes and awesome photos!
Hi! I can’t wait to make it. If you don’t add anything after it is done (no salt, pepper nothing) Will it still taste good? I was thinking of making a cakes, cookies, cooking with it and just wanted regular butter. I know butter has salted or unsalted. Should I add salt, or nothing? What do you think would taste better with making cakes, cookies, etc. Also how much salt do you add? Do you also add pepper if your just making regular butter for like I said with cakes, cookies, butter a sandwich, cooking when you need to butter the pan, etc. Hope this makes sense lol!
hi, I was wondering if we use the homemade butter for cooking? thank you
I just tried out this recipe today. It was the most fun I’ve had in a while! I’m so exited to try my new butter out on some toast.
Well, I must of missed this first time around ;) YUM. So, what would the time period here: “if you want to keep the butter longer…” What’s longer? More than 24 hours, or more than 3 days? Because making one’s own butter? IS MADE OF WIN. Nom nom nom!!! (and hopefully I’m within days of getting a fridge!)
I never thought I’d be interested in making my own butter, but surprise – now I am! This looks so easy and so flavorful. Thanks for the recipe/tips!
Hi Kay, so glad I found you! I’m already in love with your blog. :) Can you tell me which heavy cream that you use to make this butter? Here in the Netherlands I never see “zware” slagroom! Thanks.
Never buying butter again.
It´s kind of funny. It says on the cartons of cream: “Don´t mix to much, will turn to butter” with a sad face next to it. I say :Keep churning!!!!
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