Homemade Butter and Buttermilk from Heavy Cream

Homemade Butter and Cultured Buttermilk using Heavy Cream

Homemade Butter and Buttermilk from Heavy Cream

A complete tutorial for how to make homemade butter and cultured buttermilk. Learn how to make your own butter as a fun and useful project to do with kids. All you need is heavy cream and salt. Use a food processor, blender, butter churn or mixer.

Course Sauces & Spreads

Cuisine American

Recipe Type Christmas, Condiments, Summer, Thanksgiving

Skill Level Easy

Prep Time 15

Total Time 15

Servings Servings

Calories 202kcal

Author Angela G.

Equipment

food processor

Ingredients

Butter

4 cups heavy cream 32oz
salt to taste

Buttermilk

culture starters or use non-flavored Kefir

Instructions

Blend heavy cream. Pour entire carton of heavy cream into a food processor, blender, or butter churn.
Blend for about 10 minutes or until the fat separately completely from the liquid milk. You should see two distinctly different substances and then you know you're ready for the next step.
Drain away buttermilk. Next, drain the milk into a mason jar. This is your buttermilk!
Rinse butter. Once you've drained all the milk, rinse the fat to flush any extra hidden milk from it.
To rinse, add a cup of very cold water and blend. Pour off the watery milk. Go ahead and pour it down the drain, this stuff isn't worth saving.
Repeat until water runs clear.
Squeeze out remaining liquid. Take the chunk of butter and wrap it in cheese cloth.
Knead butter to get out any remaining liquid. Rinse under cold water while kneading.
Season with salt. Stir or knead in salt to taste.
Shape. Use clean hands to shape butter into sticks or whatever shape you prefer.

Video

Notes

Butter can be refrigerated for up to 5 days or as long as it does not have a sour odor.
Butter can be frozen for up to up to 1 year.
Shape butter when its room temperature using your hands or a butter mold.

Nutrition