Featured
Soul Warming Recipes!
Big Green Egg
Featured
Hot & Spicy!
K’s Choice
Peppery Chicken Curry
Translator
FM
Easy Butter
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—use it for pancakes or something—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 until the water that comes off stays clean.
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!
93 Comments »
RSS feed for comments on this post. TrackBack URL
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!!!!