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HOW TO MAKE BUTTER - RECIPE IMAGE

Homemade Butter [3 methods]

Here are 3 easy ways to make creamy homemade butter at home. You can choose to add salt or leave it unsalted.
4 from 4 votes
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Condiments
Cuisine American, French
Calories 2052 kcal

Equipment

  • Stand Mixer
  • Mason Jar
  • Thermomix
  • Fine Cloth or Muslin Cloth

Ingredients
  

  • 600 mls Heavy Cream must not have any thickeners or gums added.
  • 1000 mls Water must be ice cold
  • 5 g Sea Salt use less salt if you prefer

Instructions
 

MASON JAR METHOD

  • For this method I recommend only using up to 250 mls of cream in the jar at a time (unless you're using a huge jar!).
  • Place up to 250 mls of cold heavy cream into a mason jar and screw the lid on tightly.
    Pouring heavy whipping cream into a mason jar sitting on a scale
  • Shake the jar vigorously for around 5 minutes or until the cream separates into butter and buttermilk. The time it takes for this to happen can depend on the age of the cream (fresher cream takes longer to separate).
    Butter and buttermilk in a wide mouthed mason jar
  • Once the cream has separated into butter and buttermilk you need to strain it. Place a fine sieve or muslin cloth over a clean wide mouth mason jar and tip the butter into the cloth, allowing the buttermilk to drain through. Use the cloth the squeeze out as much of the buttermilk from the butter as you can.
    Straining buttermilk through a cloth
  • Set the buttermilk aside (you can use that for lots of different things - see the notes in the article above).
  • Place the butter back into the jar you use to shake it in and cover it with ice cold water. Place the lid back on and shake the butter for around 30 seconds to wash it.
    Washing butter with iced water
  • Strain the butter back through the cloth, again squeezing out as much water as you can. This water can be thrown away.
    Straining the water through a cloth
  • Your butter is ready to use! You can leave it unsalted or if you want to add a bit more flavor, add a pinch of salt to the butter and mash it through with a fork or spoon. Transfer butter to a clean jar or mold.
    You can use as much or as little salt as you'd like - I just add a pinch to the mason jar butter, as you're only using 250 mls of cream which will yield around 100g of butter.

STAND MIXER METHOD

  • For this method, you need to use your wire whisk attachment. I highly recommend using the splatter guard too as when the cream separates it can splatter a lot.
  • Once your wire whisk attachment is fitted, add the cream to the bowl. Then add fit the bowl guard.
  • Turn the stand mixer on, gradually increasing the speed from the lowest the highest. The cream should start to get thick as it starts to whip.
  • Keep the mixer going at its highest speed until the cream separates into butter and buttermilk. It can take anywhere from 2 to 5 minutes. Just be patient - it will happen!
  • Once the cream has separated and the butter has collected inside the wire whisk, turn the stand mixer off. Lay a muslin cloth over a clean bowl or jar and knock the butter out of the wire whisk and into the cloth. Use the cloth to squeeze out as much of the buttermilk as you can. Add this buttermilk to the buttermilk in the stand mixer bowl and set aside (you can use this for lots of different things).
  • Add the butter back to the stand mixer bowl and pour over one litre of icy cold water. Turn the stand mixer on and gradually increase from lowest speed to highest speed for around 30 seconds to one minute. Once the butter has collected in the wire whisk, turn the mixer off.
  • Lay the muslin cloth over a bowl again and knock the butter back into the cloth. Use a spoon or scoop to grab any stray bits of butter from the water before disposing of the water.
  • Use the muslin cloth to squeeze out as much of the water as you can from the butter. The more water you squeeze out the better.
  • Once you've strained the butter as much as you can, it's ready to use!
  • If you want to add salt to your butter, add the butter back to a clean stand mixer bowl and add up to 5g of salt. Turn the mixer on, gradually moving from lowest to highest speed until it's light and creamy and the salt has been whipped in.
  • Use a spatula to remove the butter from the whisk and bowl and transfer it to a clean container or jar. This should yield you around 200g of butter from 600 mls of cream.

THERMOMIX METHOD

  • The butterfly insert is recommend for this method, however it will still work without it (I've forgotten it many times and still successfully made butter).
  • Insert the butterfly and pour 600 mls of cream into the bowl (it's important not to use more than 600 mls of cream at a time). Secure the lid and measuring cup. Whip the cream at speed 4 for around 1 to 4 minutes.
  • You'll know the cream has separated into butter and buttermilk when you hear the blades change in sound.
  • Once the cream has separated, remove the butterfly insert. Place the basket into a clean bowl and tip the buttermilk and butter into the basket, catching the buttermilk in the bowl below. Use your spatula to press as much of the buttermilk out as you can (you can use a piece of fine cloth if you prefer).
  • Set the buttermilk aside and return the strained butter to the Thermomix bowl, adding 1000 mls of iced water. Turn on to speed 4 for around 30 seconds to wash the butter.
  • Tip the butter into an ultra fine cloth and squeeze out as much water as you can.
  • If you want salted butter, return the butter to a clean Thermomix bowl with 5g of salt. Whip for 30 seconds on speed 4.
  • Your butter is now ready to use!

Nutrition

Calories: 2052kcalCarbohydrates: 17gProtein: 17gFat: 218gSaturated Fat: 139gPolyunsaturated Fat: 9gMonounsaturated Fat: 55gCholesterol: 682mgSodium: 2151mgPotassium: 574mgSugar: 18gVitamin A: 8873IUVitamin C: 4mgCalcium: 430mgIron: 1mg
Keyword Condiment
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