Description
Making butter at home is easier than you might think. With just a few simple ingredients and a little bit of patience, you can turn 1 liter of cream into 1 kilogram of fresh, creamy butter in just 5 minutes. The result is richer, fresher, and more flavorful than anything you’ll find in stores. This homemade butter will add a touch of luxury to your daily meals, whether you’re spreading it on toast or using it in your favorite recipes.
Ingredients
Scale
- 1 liter of cream (33% fat)
- Ice cubes (as needed)
- Cold water (as needed)
Instructions
- Pour the cream into a stand mixer or a large mixing bowl if you are using a hand mixer. Ensure the cream is cold for the best results.
- Begin whipping the cream on medium speed. As you continue mixing, the cream will thicken and eventually begin to turn into whipped cream.
- Keep mixing until the whipped cream separates into butter and buttermilk. This process should take around 5 minutes.
- Drain the buttermilk and save it for other recipes, like pancakes or scones.
- Add cold water to the butter and knead it to remove any remaining buttermilk. Change the water as needed until it runs clear.
- Place a few ice cubes into the butter and knead until it becomes firm. This will help solidify the butter and improve its texture.
- Transfer the butter into an airtight container for storage. Refrigerate for up to two weeks or freeze for longer storage.
Notes
- For extra flavor, you can experiment with adding a pinch of salt or fresh herbs like rosemary or thyme to the butter after it has solidified.
- Be sure to wash the butter thoroughly to remove any traces of buttermilk. This will help extend its shelf life.
- If you want to make a larger batch, simply scale up the ingredients accordingly. For each liter of cream, you’ll get about 1 kilogram of butter.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Butter
- Method: Kneading
- Cuisine: Homemade