homemade butter

Easily make Homemade Butter with just a few simple ingredients to make your own delicious butter for baking recipes or just to eat on its own.

How to Make Homemade Butter (Bold Baking Basics)

(24floz/720 milliliters) heavy cream (high fat content)

salt

Ice water

Pour the cold cream into your food processor. You can also use an electric whisk or stand mixer.

Whip the cream until it separates. After around 2 ½ minutes you will see it start to over whip and really thicken. Keep going. After around 4 minutes it should be fully separated. You can see yellow buttery solids and cloudy liquid at this point.

Once it separates pour in your ice cold water. This helps separate the butter fully separate from the liquid (buttermilk) and you will see even more buttermilk appear.

Place a sieve over a bowl and pour in the contents of the bowl.

The liquid that remains is buttermilk. Save it in the fridge and use it in your baking or to marinade meat.

Squeeze the butter solids in your hands to make sure there is NO more buttermilk in there. You want to remove it all otherwise your butter will be wet. Also you can squeeze it in a clean tea towel or a cheesecloth.

Stir in some salt or flavors to your soft butter. This recipe will yield you over 2 sticks/ 10oz/ 300g of butter.

Store in the fridge for 6 weeks and use in your baking, savory dishes or even on toast.

https://www.youtube.com/watch?v=tZsOXUKVEXk

SUBSCRIBE HERE: http://bit.ly/GemmasBoldBakers
WRITTEN RECIPE HERE: http://bit.ly/GemsHomemadeButter

Hi Bold Bakers! Butter is an essential ingredient in my baking so when you don’t have any on hand now you can make your own with my Homemade Butter recipe. So let’s get baking!

Watch more Bold Baking Basics here: 
* How to Make Dulce de Leche: http://bit.ly/DulcedeLechevid
* How to Whip Cream: http://bit.ly/whippedcreamvid
* How to Make Brown Sugar: http://bit.ly/makebrownsugar
* How to Make Cream Cheese: http://bit.ly/CreamCheeseVid

Use your Homemade Butter to Make:
* Cakes: http://bit.ly/ChocCakeRecipe
* Cookies: http://bit.ly/GIANTCookiesPlaylist
* Mug Meals: http://bit.ly/MugMealsBTSVid

GET THE RECIPE ON MY WEBSITE: http://bit.ly/GemsHomemadeButter

How to Make Homemade Butter - Gemma's Bold Baking Basics Ep 19

Learn how to make Homemade Butter 2 different ways in this fun old fashioned activity for kids and adults alike! It&#039;s easy to churn your own butter and make your own buttermilk!

How to Make Homemade Butter

heavy cream (38% fat content)

water

Pour cream into the bowl of a stand mixer using the whisk attachment, or use a mixing bowl and hand mixer. Begin beating the cream on a low speed, and gradually increase the speed as the mixture thickens.

After several minutes, whipped cream will form. Continue mixing. The whipped cream will start to yellow. After several minutes more the fat solids will separate from the liquids and you&#039;ll see clumps of butter fat quickly form, leaving the sloshing liquid buttermilk in the bottom of the bowl.

Mixer Instructions

Pour heavy cream into the mason jar, filling it half-way full. Do not overfill past the half-way mark. Screw the lid on tightly so there are no leaks.

Shake mason jar for approximately 5-7 minutes. After a few minutes, whipped cream will form. Keep shaking until you hear that a lump has formed inside, and shake an additional 30-60 seconds after that. You should clearly see that the fat solids have separated from the liquids. The amount of time it takes will depend on how vigorously you are able to shake the jar.

Mason Jar Instructions

Strain the fat solids from the buttermilk using a fine mesh strainer or cheesecloth. You can reserve the buttermilk and save it for later use in recipes.

Pour cold water over the butter. Discard water and repeat rinsing 2 times more. Shape into a ball or any other shape (you can purchase butter molds for interesting designs).

At this point you have butter. You can add in things like salt, honey, and herbs to create flavored butters, or serve in its pure form as is.

Rinsing, Flavoring, and Storing

Apple butter is basically just apple sauce, but thicker and spiced with warm autumn spices like cinnamon, nutmeg, and cloves. It's sweet, smooth, and possibly one of the most delicious spreads to put on toast during the fall season.

Homemade Slow Cooker Maple Apple Butter

Honeycrisp apples,

apple cider

maple syrup

vanilla extract

cinnamon cinnamon sticks

nutmeg

ground cloves ((about 1/4 teaspoon))

sea salt or kosher salt

1. In the bowl of your slow cooker, combine the apples, apple cider, maple syrup, vanilla, cinnamon, nutmeg, cloves, and salt. Cover and cook on low for 8-10 hours or on high for 4-5 hours, stirring halfway through cooking.2. Remove the cinnamon stick and then transfer the apples to a blender and puree until smooth. Return to the crockpot and cook, uncovered on high for 1-2 hours or until slightly thickened. Taste and adjust sweetness level to your liking by adding more maple. Cool and store in glass jars in the fridge for up to 1 month. 

Slow Cooker

1. In the bowl of your instant pot, combine the apples, apple cider, maple syrup, vanilla, cinnamon, nutmeg, cloves, and salt. Cover and cook on high pressure for 20 minutes. Release the steam.2. Remove the cinnamon stick and then transfer the apples to a blender and puree until smooth. Return to the instant pot and cook, uncovered on sauté for 15-20 minutes, or until slightly thickened. Taste and adjust sweetness level to your liking by adding more maple. Cool and store in glass jars in the fridge for up to 1 month. 

Instant Pot

1. Combine the apples, apple cider, maple syrup, vanilla, cinnamon, nutmeg, cloves, salt and 1 cup water in a large, heavy bottomed pot over high heat. Bring to a boil, then reduce heat to medium-low. Cook, stirring occasionally, until the apples are completely softened and the liquid has reduced by half, 30 to 40 minutes, adding water if needed to keep the apples in liquid. Remove from heat and let cool slightly.2. Remove the cinnamon stick and then transfer the apples to a blender and puree until smooth. Return to the pot and cook, uncovered over medium heat for 15-20 minutes, or until slightly thickened. Taste and adjust sweetness level to your liking by adding more maple. Cool and store in glass jars in the fridge for up to 1 month. 

Stove-Top

Easy Homemade Butter

heavy cream

salt ((leave out for unsalted butter))

Add your heavy cream to a bowl or the bowl of your stand mixer.

Beat on low speed then increase to medium as the cream thickens and makes less of a splash.

You&#039;ll notice the cream will turn to whipped cream. Keep beating past this step to make butter.

The cream will then separate into a liquid and chunky solids. The liquid is your buttermilk. The solids are the butter.

Strain the everything over a bowl to catch the buttermilk if you plan on keeping it.

While the butter is still in the strainer, rinse it with cold water while stirring it. This will remove any excess buttermilk and give you a longer shelf-life for you butter.

You can now add in the salt, or any other seasonings you&#039;d like!

Make pure, fresh, homemade butter – called makhan in Hindi, without any additives, coloring agents or preservatives. I’ll also share the method of making homemade cultured butter.

How to Make Butter (White Butter)

salt (or ground black pepper

If you are collecting fresh cream or malai at home from milk then store this collected cream in the freezer. This cream is collected everyday and stored in a container in the freezer.

After you have collected 2 or 3 cups of cream, then you can easily convert it into butter. Defrost the cream. You can defrost it in microwave or keep it on the countertop till it comes to room temperature.

To culture this cream add ¼ cup yogurt (curd) to 2 cups of cream. The cream can be cold when you add the yogurt.

Mix well and set aside for 7 to 8 hours until the cream gets cultured. After fermentation, the cream will thicken, be wobbly and set nicely.

Keep this cultured cream in the refrigerate for a few hours until it becomes cold.

Collecting cream from milk

Later in a blender, or in a food processor or in a bowl add the cream or the cultured cream. Turn on the blender or food processor or use an electric blender to whip the cream in a bowl.

While whipping, initially, the cream will begin to smoothen and you will get whipped cream with soft peaks first and later with stiff peaks.

Continue until you see buttermilk and the thick butter getting separated. You will see lumps of butter floating in the buttermilk.

The butter will also be stuck on the whipping blades, so ensure to scrape the whipping blades with a spatula and add the butter solids back to the bowl.

Now add ½ cup of cold icy water all over the butter in the bowl. This will solidify the butter and firm it up.Note that adding water will dilute the buttermilk. If you do not want your buttermilk to be diluted with some water, then add cold water after collecting the white butter in a cheese cloth or muslin.

Whipping Cream

Line a mesh strainer with cheesecloth or muslin and place it on top of a bowl. Pour the buttermilk and butter from the bowl into the cheesecloth. Scrape the butter at the sides of the bowl with a spatula and transfer it onto the cheesecloth.

Collect the edges and form a bundle, gently pressing off the extra whey or buttermilk from the butter. Open the cheesecloth and you will see a nice lump of soft homemade white butter.

After you have collected the butter, you will see buttermilk collected in the bottom of the bowl. Use buttermilk as needed in any recipes.

Now place the cheesecloth with the butter on the mesh strainer. Keep the mesh strainer on top of the same bowl in which you whipped the cream. We will be rinsing the butter with ice cold water so that more of the buttermilk is extracted from it.

Gently pour ½ cup cold water all over the butter. This will help chill the butter, helping it to solidify. Press the butter with a wooden spoon or spatula so that more of the buttermilk is removed from it.

Repeat – pour ½ cup cold water all over, press the butter to extract the buttermilk. Discard the water.

Pour ½ cup cold water over the butter for a third time and press again to remove any extra buttermilk. While rinsing, you will see that the milky white color of the water will become more faint.

You could also strain the butter from the buttermilk through a superfine strainer. Some people use their hands to rinse the butter and remove the buttermilk. I do not prefer to use my hands as I find it messy.

Bring the edges of the cheesecloth together and press gently to extract as much buttermilk from the butter as possible. The more the buttermilk that is removed, the longer will the shelf life of your homemade butter.

Remove the butter from the cheesecloth and place it in an airtight container. With a spoon or spatula collect any white butter clinging on the cheesecloth and transfer to the container.

Feel free to line the container with parchment paper. I prefer to store the butter unsalted in the refrigerator.

At this point, as a variation, you could also add salt or ground pepper or your choice of dried herbs to the butter and mix very well.

Rinsing Homemade Butter

With a spatula, smooth the top and the edges making the butter even from all sides. Cover with an airtight lid and let the butter set in the refrigerator until you are ready to use it.

Butter stays good in the refrigerator for a couple of weeks. If you have drained the buttermilk very well, then the butter will keep for about a month. You can also freeze this homemade white butter.

Storing Butter

To culture cream you can use homemade cream as I have explained above or use packaged cream to culture it.

To culture packaged cream, take 2 cups of heavy cream. The cream can be cold or at room temperature. Add ¼ cup of yogurt or curd to the cream and mix well.

Cover and let the cream set for 8 to 9 hours. You can also use the Instant Pot yogurt setting to make this sour cultured cream.

When the cream is perfectly cultured, it will be wobbly and thickened. Place the cultured cream in the fridge and let it cool completely before churning.

Then follow the steps as mentioned above to whip the cultured cream until the cultured butter gets separated. You can choose to whip the cultured cream in a blender, stand-mixer or with a hand-held electric blender.

Collect the cultured butter in a muslin draining all the buttermilk. Rinse the butter in ice cold water and remove as much buttermilk from it as you can.

Transfer completed cultured butter to an air-tight box and refrigerate or freeze it. You can use this cultured butter to make cultured ghee.

Making Cultured Butter

Did you know that you can make homemade butter in a mason jar mason jar? All you need is a mason jar, some heavy cream and salt to make homemade butter!

How to make Homemade Butter in a Mason Jar

Heavy Cream

Salt

Mason Jar with Lid

Pour heavy cream into jar, filling the jar...

Pour heavy cream into jar, filling the jar half way.

Add a pinch of salt.

Add lid to jar.

Shake for 10 minutes. You will hear the...

Shake for 10 minutes. You will hear the heavy go from a slosh sound to thick thudding sound as it starts to get solid.

After about 10 minutes you will have whipped...

After about 10 minutes you will have whipped cream, keep shaking until it starts to make a thud sound with a slosh.

You'll notice the buttermilk has separated from the...

You'll notice the buttermilk has separated from the butter at this point.

Pour out into a bowl and form the...

Pour out into a bowl and form the butter into a ball with your hands.

Toss or use buttermilk for something else.

Run ball of butter under cold water until...

Run ball of butter under cold water until water runs clean.

Store in fridge.

Learn how to make butter at home in 5 different ways with just one ingredient and a few simple steps! Homemade butter is rich, creamy, and absolutely delicious! Most often made with just heavy cream, butter can be salted or unsalted, and ready to use in all your favorite recipes or spread all over freshly baked bread, in just a matter of minutes!

How to make butter at home

Heavy cream (use min 36% fat content cold heavy cream)

The DYI butter making process is exactly the same whether you are using a jar, hand wisk, electric hand mixer or stand mixer. 600g cream will make about 240g butter. In cups, 2.5 cups cream will make about 1 cup of butter.

Pour cold heavy cream into the bowl of your mixer.

Begin whipping the cream at medium speed using the whisk attachment. Once it starts to thicken, turn the speed up to medium-high.

The cream will go through the following stages: 1. it will turn into whipped cream, then 2. stiff peaks form, and then 3. begin clinging to the beaters as the butterfat separates from the liquid. Then, 4. the butter will be solid with liquid on top.

Pour the liquid (butter milk) off of the top of the solid butter and put the solid butter in a fine mesh strainer over a bowl and begin squeezing the butter with your hands to remove the rest of the buttermilk.

Place the butter into a bowl of ice cold water to remove any leftover buttermilk. You may need to do this a few times until the water is fairly clear.

Work the salt into the butter if you are making salted butter. Or, leave it unsalted and ready for pastry making!

For the best taste and consistecy, store the butter refrigerated up to 3 weeks.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1669318529/whsjpyndjkec5bozzdes.mp4

Learn how to make butter at home in 5 different ways with just one ingredient and a few simple steps! This homemade butter recipe provides rich, creamy, and absolutely delicious results! Most often made with just heavy cream, butter can be salted or unsalted, and ready to use in all your favorite recipes or spread all over freshly baked bread, in just a matter of minutes!

The unbeatable flavor of homemade butter and buttermilk will elevate any recipe or meal.

Homemade Butter (And Buttermilk)

heavy cream (organic, if possible)

tsp fine salt (optional)

Pour the cream into the bowl of your stand mixer, then use the whisk attachment to beat it on a moderately high speed for 10-12 minutes, or until it holds soft peaks.

Increase the speed to high until the cream separates, about 5 more minutes, into butter and buttermilk.

Place a colander into a large bowl, then pour the butter and buttermilk into the colander.

Knead the butter gently over the colander to squeeze out the remaining buttermilk.

Continue to knead for about 5 minutes until the butter is dense and creamy, then rinse under ice cold water until the water runs clear.

Knead the salt into the butter (if using) until well distributed.

Place your homemade butter on a sheet of plastic wrap, then roll it up and twist the ends of the plastic wrap to form a log and chill.

Pour the liquid from the bowl through a fine mesh sieve, then transfer the buttermilk to an airtight container and store in the fridge.

Here&#039;s everything you need to know about making homemade butter the old-fashioned way. It&#039;s a surprisingly simple skill to learn and tastes so much better than store-bought. You&#039;ll be looking for excuses to spread this creamy butter on everything!

How to Make Homemade Butter Recipe

whipping cream

sea salt (optional)

beat cream

Pour the cream into a large bowl or the bowl of your stand mixer. Beat the cream at medium-high speed until it becomes thick whipping cream.

continue beating

Reduce the speed to medium-low and continue to beat the cream until it separates and the butter sticks to the beaters. You may want to cover the bowl during this step to prevent splatters.

strain

Set a fine-mesh sieve over a bowl and carefully pour the liquid through it.

rinse butter

Put the butter into a clean bowl and pour COLD water over the top. Use your hands or a spatula to knead the butter to clean any remaining buttermilk. Drain the water and repeat this process until the water is clear.

salt butter

If you&#39;re using salt, put the butter onto a plate and sprinkle the salt over the top then mix it into the butter.

store butter

Store the butter either wrapped in waxed paper or in a jar in your fridge for up to 2 weeks.

https://content.jwplatform.com/videos/HXikZkfq.mp4

Here's everything you need to know about making homemade butter the old-fashioned way. It's a surprisingly simple skill to learn and tastes so much better than store-bought. You'll be looking for excuses to spread this creamy butter on everything!

Top 10 homemade butter recipes from across the web

The most viewed homemade butter recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Top 10 homemade butter recipes from across the web

The most viewed homemade butter recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How to Make Homemade Butter (Bold B...

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Homemade Slow Cooker Maple Apple Bu...

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The most viewed homemade butter recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine