My friend Crystal makes her homemade butter and buttermilk by shaking it in a carton, but I’m a little too lazy for that and like to use the food processor instead. 🙂
All you need is organic whipping cream and a little bit of salt! It’s SO EASY to make and is on sale fairly often.
You might have accidentally made butter if you have tried making your own homemade Whipped Cream before. If you mix just a bit longer you end up with butter and some buttermilk!
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How To Make Homemade Butter & Buttermilk
Ingredients
1 pint of heavy whipping cream
Pinch of salt (for Salted Butter)
Instructions
Pour the carton of Heavy Whipping Cream into the food processor and add your salt.
Turn the food processor on high and let it mix for around 3 minutes or so. The liquid will go from foamy, to soft whipped cream, to thick whipped cream, and then it will eventually turn yellow and separate.
Let it mix a little while longer and then take off the top. You will have two parts: the butter and the buttermilk.
Strain out the buttermilk (I used a coffee filter). My 1 pint of Whipping Cream made 1 cup of buttermilk, which is the perfect amount of buttermilk to make Homemade Scones!!
If you want to, put the butter back into the food processor and add some water. Mix it all up again and strain it one more time. You can keep adding water and straining until it’s clear… but I usually only strain one time.
Put your strained butter into a container and store it in the fridge.
Dian: From original source [which by the way didn’t mention buttermilk]… “We used maybe a cup of heavy whipping cream and it made about a cup of butter.”
I noticed in the comment segment that 1 quart will make 2cups of buttermilk, and a half-pound of butter.
Hope that helps. Suppose we’re all gonna turn into ‘buttercups’ :o)
Thanks Rachel. Always endless possibilities with a good food processor [like Kitchen Aid]. I just printed your version (with a couple comments), and am so excited to give this a serious whirl as I just bought tons of OG cream on a killer sale!!!
@Mae, Awesome! I normally don’t look for organic whipping cream, but after having homemade butter I really don’t want to go back… it’s too incredible!
Awesome that looks so easy! I will HAVE to try it! How much butter did it make?
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@Dian @ Grocery Shop For FREE, I would say it made about a cup of butter or so. It looks like however much whipping cream you start with, you get about half that amount of butter. So 1 pint of cream = 1 cup of butter and 1 cup of buttermilk, 1 quart of cream = 2 cups of butter and 2 cups of buttermilk.
I’m so excited to make this more often. I don’t want to go back to store-bought butter again… this stuff is incredible!
WOW that looks yummy!
Oh how I wish I had a food processor!!! I would LOVE to make this (and lots of other yummy things)! I’m saving this for ‘one day’ when I get a food processor 🙂
Oh, wow, Rach! I seriously cannot wait to try this! You rock!
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This looks delish! Can’t wait to try it! How long do you think the butter is good for though? Thanks!
Hey Rach! This would be great for us over here cause our import store just shut down and we can only get questionable margarine in town. I have 2 questions though…we can find no dairy whipping cream here, will that work or does it have to be heavy cream? Can you use a blender in stead of food processor? I figured the non dairy whipping cream was too sweet, but we can also get nestles whipping cream in the big city, I bet it would work. what you think?
@nicole, I don’t think the non-dairy stuff would work since to make butter you’re separating the cream into two parts (the butter and the buttermilk) and non-dairy stuff wouldn’t have those parts.
I’ve heard that you can use a blender instead… you can even just shake it for a really long time and it’ll eventually separate. But the blender would be easier. 🙂
I would stock up on and freeze the Nestle real whipping cream that way you can just thaw it and make butter when you need to.
Let me know how it goes!!
So do you need to add salt to it?
You can if you want the butter salted. Some recipes call for unsalted butter, so I like to leave it unsalted. I also like that when I do need to salt it that I can only add the amount of salt that I want it to have (and the type of salt that I want too!) 🙂
I don´t think I´ve ever used unsalted on toast before… I guess it must taste good, cause you liked it, lol 🙂
I love it! But I´m not a huge salt fan.
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I am sooo going to make my own butter now! Thank you. Love this site!
The reason for multiple rinsing is to get all of the milk out which doesn’t keep as long as the butter. For larger batches, keep rinsing it until it runs clear otherwise your butter will turn rancid shortly.
http://www.thekitchn.com/tip-make-butter-by-the-pound-i-97984