Did you know that making Homemade Butter is SO simple? If you have leftover cream, here’s a quick guide to making your very own deliciously creamy, fresh butter.
It can be quite surprising when you learn how to make butter at home – and that it simply involves whipping the cream, separating the solid part from the liquid part, making it cold and squeezing it into a block.
Whaaaat?!
What’s the point of a DIY butter recipe when it’s something we just buy all the time, I hear you ask?
Hear me out: Are there times when you have an excess of double cream in your fridge and you know it’s going to go out of date before you’ve had a chance to use it? (Christmas, I’m looking at you.)
Butter is the answer!
The bonus of buttermilk
Butter is double cream that’s been whipped into a solid and becomes separated from the liquid.
This liquid is traditional buttermilk.
This is not to be confused with the buttermilk found in supermarkets, which is cultured and is the kind usually used in baking (and more common in the US).
You can use it as a drink or still use it in home baking though (pancakes, cakes etc) – it’s delicious. It’s also great in soups, salad dressings or as a coating for chicken.
Homemade Butter FAQs
It’s best to use double cream for this – or if you’re outside of the UK, heavy cream or rich cream.
This type has a higher fat content than thinner creams and gets the right kind of results we need.
The better quality cream you buy, the better the results will be for your butter.
No, it doesn’t have a high enough fat content.
Yes! This is great to freeze and another reason why it’s so resourceful to use your cream up this way.
Package it up really well in baking paper and again in another layer (cling film or foil), label it up and freeze for up to 3 months.
Defrost it in the fridge when you want to use it again. If you need it quicker, you can grate it.
Make sure you rinse the buttermilk out really well for it to stay fresher for longer.
It will have a shorter shelf life than shop bought butter, but it should still last about 2-3 weeks.
You can smell when it’s not okay to eat, so give it a good sniff.
Salted vs sea salt homemade butter
The amount of salt you use, or don’t use, is down to personal preference.
If in doubt, you can always add salt to use once it’s ready to use, so you can customise it accordingly (such as baking vs spreading it onto toast, for example).
But if you’d prefer to mix it in before it sets, go for it.
Regular salt will be more subtle. Sea salt will be more savoury and sharp. I love to use flaky sea salt, for that crunch!
How to make Butter at Home
1. Put your cream into a mixer with a balloon whisk attachment. Whisk until it’s thick and separated.
2. Drain off the liquid in a sieve into a bowl.
3. Put the solids into a large bowl of ice water and squeeze it with both hands. Change the water and repeat.
4. Press the butter into shape using baking paper, and wrap it up well to store.
Homemade Butter Flavour Variations
You can get as inventive as you like with your own butter! For example…
Add garlic to make homemade garlic bread
Add herbs for a savoury accompaniment to a main dish, or as it’s own starter
Add chopped chillies for a kick
Add parmesan for a cheesy hint
Honey, citrus fruit and spices all work too!
HOW TO STORE HOMEMADE BUTTER
Wrap it well in baking parchment or an airtight container and refrigerate or freeze.
Use your butter in…
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Homemade Butter {Easy & Delicious}
Ingredients
- 500 g Double cream See notes
Instructions
- Put your cream into a mixer with a balloon whisk.
- Whisk until the solid and liquid separates.
- Drain off the liquid into a bowl with a sieve.
- Put the solids into a large bowl of ice water, and using clean hands, squeeze it together to wash the butter. Change the water and repeat.
- Add any salt you'd like to at this point.
- Press the solid butter into shape using baking paper, wrap well and store.
Notes
Nutrition
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