Homemade Butter208 Reviews
- Prep: 10 min
- Ready In: 10 min
“You can make great tasting butter at home just by putting heavy cream in a food processor and running it till it turns into butter.” - by Brian Perspect
Original recipe yields 1 cup butter
- Pour cream into a food processor or blender. Process for 10 minutes, or until the butter separates. Strain off the liquid. Season to taste with salt if you like. Press butter into a small bowl with the back of a spoon to further remove liquid.
Amount Per Serving (16 total)
- 103 cal
- 11 g
- 0.8 g
- < 1%
Based on a 2,000 calorie diet
Reviews (208)Rate This Recipe
"I love homemade butter. I was surprised this recipe did not give any hints for what to do after your done blending - make sure you rinse the buttermilk out of the butter with cold running water, pus..." See morehing the liquid out with a spatula. Salt should be added after the rinsing. Also, your cream and supplies should be very cold at all times for a good smooth consistency. Use at least 30% milk fat cream."
The Bunny Chef
"I would give this ten stars if I could! It was sooooo easy, and probably cheaper than buying butter. I had a little carton of heavy cream sitting in my refrigerator, so I decided to see if it would ..." See morework for me. You can tell it's ready when it goes from being perfectly white and smooth to being yellow with lots of little chunks (like cottage cheese), and there's milk in the food processor. I didn't bother straining it or squishing it with a spoon, I just dumped it all into a bowl and picked up the curds and squeezed the milk out of it with my hands. The milk tastes good, too! And remember you can do just about anything with it, add whatever seasonings and herbs you like and even a little bit of fruit for yummy strawberry butter or whatever."
"This is for Sunny. There are butter presses made to press the excess water out of home-churned butter, but I'm not sure if they're worth the expense. We just take a flat spatula/pancake turner and p..." See moreress out the water. My grandmother (born 1906) actually had to churn the family butter and she taught us to use a spatula. Whatever you use, this is fantastic! I don't add the salt because I always buy unsalted store-bought butter."
Nancy's Pumpkin Butter
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