Homemade Butter
Butter is something that is easy to take for granted. Whether to cook with or butter your toast, that lovely yellow cream is something we use almost daily. Yet rarely do we think of it as something we can make ourselves. But man is it easy. And really, really good when you do. Buy the best, local heavy cream you can find, plug in your electric beaters and start schmearing.
Homemade Butter
1 pint heavy cream {I use Grazin’ Angus Acres grass-fed}
Flaky salt to taste {Jacobsen Sea Salt or Maldon}
Optional add-ins: Honey, Thyme, Sage, Rosemary, Orange or Lemon Zest, Whatever your heart desires
- Pour cream in a metal bowl and beat with electric beaters on high until the cream becomes solid and separates from the buttermilk {will become a bright yellow}.
- Pour into a cheesecloth-lined strainer with a bowl underneath to catch the liquid and place in the fridge for an hour to allow more of the buttermilk to separate.
- On a clean surface or cutting board, press with cold hands or a flexible dough scraper to knead the butter and remove more buttermilk. This is also the time to mix in any flavors if making flavored butter. Sprinkle salt to taste and then form into a ball, roll into a log or press into a container to store if you don’t eat it all right away.
Beat cream until it separates and looks like this
And then strain and knead until it looks like this
8.ate@eight 