How to Make Homemade Butter

• servings: 8 servings
• active time: 5 minutes
• total time: 10 minutes

Ingredients

1 cup heavy cream

1/4 teaspoon fine sea salt (optional)

1 tablespoon cultured buttermilk (or yogurt)

Directions

Cultured Butter (optional)

Combine 1 cup of heavy cream with 1 tablespoon cultured buttermilk. Cover and let ferment at room temperature 24-48 hours before proceeding.

Homemade Butter

Pour 1 cup of heavy cream into a food processor. Process for 3-5 minutes or until the fat separates from the liquid. Pour off the liquid (buttermilk) into a separate container to save for other recipes.

Put the butter into a bowl and cover it with cold water. Use a spatula to press the butter into the side of the bowl to extract any remaining buttermilk. Repeat this process with fresh water until it remains clear after pressing.

Pour off the water and press the butter until the water is extracted. Remove any remaining water from the bowl with a towel.

Add 1/4 teaspoon of salt and mix thoroughly. (Omit salt for unsalted butter)

Store in a container with a lid or wrap in wax paper. Refrigerate for up to 2 weeks or leave at room temperature for up to 1 week.

Nutrition

• Serving Size: 1 tablespoon
• Calories: 105 kcal
• Total Fat: 11 g
• Total Carbohydrate: 1 g
• Protein: 1 g