1. Whip the Cream
Pour the heavy cream into a mixing bowl. Start beating with a mixer on medium speed. First, it will become whipped cream—keep going past this stage.
2. Separate Butter and Buttermilk
After a few more minutes, the cream will begin to clump together and separate into butter solids and buttermilk liquid. This is when the magic happens!
3. Drain the Buttermilk
Pour off the liquid buttermilk (save it—it’s perfect for pancakes or biscuits).
4. Rinse the Butter
To make your butter last longer, rinse it under cold water. Knead it gently with a spatula while rinsing until the water runs clear. This removes leftover buttermilk, which can cause spoilage.
5. Add Salt (Optional)
Mix in salt if you like salted butter, or leave it plain for unsalted.
6. Store and Enjoy
Pack your butter into a jar or wrap it in parchment paper. Store in the refrigerator for up to 2 weeks or freeze for longer.
Flavor Variations
Garlic Herb Butter → Mix in minced garlic and fresh herbs like parsley or thyme.
Honey Butter → Blend in 2 tablespoons of honey for a sweet spread.
Cinnamon Sugar Butter → Perfect for toast and pancakes.
Spicy Chili Butter → Add chili flakes for a bold twist.
Pro Tips for the Best Butter
Use the highest-quality cream you can find—local or organic gives the richest taste.
For a firmer butter, refrigerate before serving.
Don’t skip rinsing! It’s the key to long-lasting butter.
FAQs
1. How long does homemade butter last?
Up to 2 weeks in the fridge, 6 months in the freezer.
2. Can I make butter without a mixer?
Yes! Shake heavy cream in a jar for 10–15 minutes until it separates.
3. Is homemade butter healthier?
It’s free of additives and preservatives, so you know exactly what’s in it.
Conclusion
With just one ingredient and a few minutes, you can create creamy, delicious butter right at home. It’s fresher, safer, and tastier than store-bought versions—especially in light of recent recalls. Once you try it, you’ll understand why so many people say:
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