Easy Homemade Butter: Healthier, Cheaper, and Just 1 Ingredient! 😋 Simple Recipe Inside! - Page 2

Step-by-Step Instructions:

Pour the Cream: Pour the heavy cream into a stand mixer, food processor, or a large bowl if you’re using a hand mixer. Make sure the cream is cold for best results.
Whip the Cream: Start whipping the cream on medium speed. After a few minutes, the cream will thicken into whipped cream. Continue whipping past this stage.
Butter Formation: As you continue whipping, the cream will begin to separate into butter and buttermilk. This usually happens around the 10-minute mark. You will see clumps of butter forming and liquid buttermilk separating out.
Drain the Buttermilk: Once the butter has fully formed, strain off the buttermilk using a fine mesh strainer or cheesecloth. You can save the buttermilk for other recipes like pancakes or biscuits.
Rinse the Butter: To ensure your butter lasts longer, it’s important to rinse off any remaining buttermilk. Place the butter in a bowl and pour cold water over it. Use a spatula to press the butter and release the water. Repeat this process until the water runs clear.
Knead the Butter: Use a spatula or your hands to knead the butter, squeezing out any excess water. The more water you remove, the better the texture and shelf life of your butter.
Season (Optional): At this stage, you can add a pinch of salt if you like salted butter. Mix it thoroughly to combine.
Store the Butter: Transfer the butter to an airtight container. Store it in the refrigerator for up to two weeks, or freeze it for longer storage.