Homemade Butter

Cut out unhealthy preservatives and additives by making homemade butter in minutes! 

RECIPE INDEX

• About this recipe
• Alternatives
• Planet friendly points
• Ingredients
• Recipe steps explained 
• Tips
• More fun recipes to try
• Expiration & Storage

ABOUT THIS HOMEMADE BUTTER

This is a homemade butter with one simple ingredient that you will be whipping up in just minutes. It took me just 5 minutes and the richness and freshness this homemade butter gives is kind of insane. I think this butter deserves some garlic bread stat!!

ALTERNATIVES 

Creme fraiche. It can handle more heat. For example, if you're using a more intense blender like mine it won't melt as easily. It also contains probiotics which is incredibly good for your microbiome and gut which help keep your immune system healthy to fight off illnesses.

PLANET FRIENDLY POINTS

I’m tired of seeing so many unnecessary additives in foods just to extend shelf life or save on profit margins especially when these companies are already making massive loads of money and own practically every option on the grocery store shelf. Did you know you can literally make your own butter in minutes and it’s probably the easiest thing I’ve ever tried to make. Have left over heavy cream that needs to be used? Don’t toss it.. Make butter!

SERVES:

1 over stuffed cup, aka approx 10-20 garlic bread slices!

TIME:

5-7 minutes (depending on method)

INGREDIENTS

• 1 pint heavy cream
• 1/4 teaspoon salt (optional)

RECIPE STEPS

Pour

Pour heavy cream into a blender Note: You can use a stand mixer too, it will just take longer, closer to 12 or so minutes.

Blend

Blend until the fats solidify and liquid separate. It took me close to 5 minutes in a commercial Vitamix blender. (The Quiet One by Vitamix). Please note that you may need to scrape down the sides in between blending. You can use a stand mixer too, it will just take longer, closer to 12 minutes.

Strain

Strain with a mesh cloth or strainer place a bowl or pot underneath to catch the liquid aka buttermilk. Pro tip: Use the bottle that held your heavy cream to store and pour the buttermilk back into so you can use it for pancakes later!

TIPS

If using a blender, don’t over blend to where your butter starts to melt. Of this does happen, just stop blending once you notice it. It means you’re done or test for a minute or two to allow the butter to cool. Look out for liquid darker yellow/oil looking spots

If using creme fraiche, it’s not quite as heat sensitive when using a more intense blender!

COMPATIBLE RECIPES

Using this butter instead of olive oil for these delish homemade croutons

This homemade butter would be insane in this Herby Sweet Potato Mash

Using this homemade butter instead of olive oil in your pan for any meal!

EXPIRATION & STORAGE

Store at room temp for around 2-3 days. and in the fridge for approx 2 weeks!