How To Make Butter at Home (One Ingredient)

Step 1

Place the cream in the stand mixer and mix. The cream will go through 3 stages when turning into butter; whipped cream, stiff peaks, and finally butter. You'll know when it's ready as the fat solids will have completely separated from the liquid into our familiar buttery consistency.*

Step 2

The next step is to remove all of the buttermilk from the butter.** First drain the buttermilk from the mixer bowl into another container, and then I fill a bowl with ice-cold water, place my butter in a sieve and submerge into the icy water. Using a spatula or your hands, press the butter to thoroughly rinse it.

Step 3

You'll notice that the water will become milky so I usually repeat this process a couple of times, until the water is clear. ***

Step 4

Once the butter is ready, then you can choose to stir in some salt or additional flavors, before popping it into a butter dish and leaving to chill.

Step 5

This mason jar method works on that principle. Simply add your cream to the jar, close the lid and shake, shake, shake. Unfortunately, this method will take a bit longer and will definitely be a bit of an arm workout. I suggest making sure everyone in the household has a go, and it'll be ready in no time!

Step 6

Once ready, just follow the process of removing the buttermilk as described above, and your butter is ready.

Step 7

Homemade butter will last different amounts of time, depending on whether it is salted or unsalted. Unsalted butter may last around a week in the fridge or 6 months in the freezer, whereas salted butter can last up to three weeks in the fridge or 12 months in the freezer.I've found that it can last longer, too - but the above are general guidelines.

Step 8

The best way to freeze your homemade butter is to keep it stored within an airtight freezer-friendly container of wrapped tightly in beeswax wrap and then even placed into a silicone freezer bag too, for extra protection from freezer burn.

Step 9

To defrost the butter: simply leave it in the refrigerator overnight. Alternatively, you can pop it in the microwave for increments of 10-15 seconds, flipping over in-between, until softened.