You really can make homemade butter!
There’s nothing we love quite as much as butter—but homemade butter is so much better! This recipe is shockingly easy and earns you serious butter bragging rights.
We’re adding to our ‘Go Big Sister’ series, arming you with the tools and techniques you need to create connection and tradition in the kitchen, in a way that only food can. No one boosts our kitchen confidence like Heather Smith of Orson Gygi. Heather showed us just how easy it is to make butter at home.
One of the best things about making butter is that you don’t need a milking cow or even an abundance of fancy equipment. All you need is one simple ingredient: cream! That’s it. You can use a stand mixer, hand mixer, a churn, or even a mason jar (if you’re ready to do some serious shaking)!
The process is so easy, anyone can do it. You might even find it more fun than you expected, especially as you watch the magic unfold before your eyes. In just a few minutes, you’ll have fresh, homemade butter.
After you’ve made your butter, you’ll be left with some buttermilk. However, don’t confuse this with the kind of buttermilk you find at the grocery store—it’s not quite the same thing and shouldn’t be used as a 1:1 substitute in recipes. But don’t throw it away! You can still put it to good use. That leftover buttermilk is perfect for adding to pancake or waffle batter for a slightly tangy twist. It’s a great way to bring an extra layer of flavor to your morning breakfast routine.
Since homemade butter doesn’t have the exact same moisture content as store-bought butter, you may need to play around with it a bit when using it in baked goods. This butter shines best when slathered atop warm toast, pancakes, or used as a nonstick aid when cooking.
If you’re feeling creative, once you’ve rinsed your butter and removed all the remaining buttermilk, you can experiment with flavors. Add a pinch of salt, a drizzle of honey, or fresh herbs like rosemary or thyme to create your own personalized version of butter.
When it’s time to store your freshly made butter, wrap it in parchment paper and keep it sealed in a container in the fridge. It’ll last for 2-3 weeks in the refrigerator, or up to three months in the freezer for longer storage.
Homemade Butter
INGREDIENTS
- 1 quart heavy cream or whipping cream (room temperature)
- Kosher salt (optional)
METHOD
- Add the cream to the bowl of a stand mixer and set it to medium-high speed.
- Mix for about 3-10 minutes until the butter separates from the buttermilk.
- Drain the buttermilk (you can save it in the fridge for later use).
- Rinse the butter under cold running water, kneading it to release the remaining buttermilk. Keep washing until the water runs clear (this may take about 5 minutes).
- Optional: Add salt to taste. Start with 1 teaspoon of kosher salt and mix well. Taste and adjust as necessary.
- Store your butter in a sealed container in the refrigerator for 2-3 weeks. For long-term storage, freeze for up to three months.
This recipe makes about one pound of delicious homemade butter.
Find more from Heather and Orson Gygi on Instagram, @orsongygi, or on their website, gygi.com
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