Homemade Unsalted Butter: 10 Minutes & Only 1 Ingredient!
There’s something magical about making your own butter. It’s a simple process that feels almost like a kitchen miracle.
I remember the first time I tried it – I was amazed at how a single ingredient could transform into something so rich and creamy.
Whether you’re a seasoned cook or a beginner, this recipe is for you. It’s quick, easy, and incredibly satisfying.
Plus, once you’ve tasted homemade butter, you’ll never want to go back to store-bought!
Tools Table
| Tool | Purpose | Where to Buy |
|---|---|---|
| Mixer or Whisk | To churn the cream into butter | Any kitchen supply store |
| Bowl | To hold the cream while mixing | Supermarket or home goods store |
| Cheesecloth | To strain the buttermilk | Grocery or craft store |
| Jar or Container | To store the finished butter | Any household store |
Prep Time
Total Time: 10 minutes (plus 1 hour refrigeration if desired)
Ingredients
- 500g Heavy/Whipping Cream
Note: Use high-quality cream for the best results.
Instructions
- Churn the Cream: Pour the heavy cream into a mixing bowl. Using a hand mixer or stand mixer, whip the cream on medium speed. It will first turn into whipped cream, then continue mixing until it separates into butter and buttermilk. This usually takes about 5-7 minutes.
- Strain the Buttermilk: Place a cheesecloth over a bowl and pour the mixture into it. Squeeze the cheesecloth to separate the butter from the buttermilk. Save the buttermilk for baking or cooking!
- Rinse the Butter: Rinse the butter under cold water to remove any remaining buttermilk. This helps it last longer.
- Knead and Shape: Knead the butter for 1-2 minutes to ensure it’s smooth and cohesive. Shape it into a block or roll it into a log using parchment paper.
- Refrigerate (Optional): For firmer butter, refrigerate for 1 hour before using.
Food Storage
- Store your homemade butter in an airtight container in the refrigerator for up to 2 weeks.
- For longer storage, wrap it tightly in parchment paper and freeze for up to 3 months.
Pro Tips
- Flavored Butter: Add herbs, garlic, honey, or spices to customize your butter.
- Salted Butter: Mix in a pinch of salt after rinsing if you prefer salted butter.
- Use Fresh Cream: The fresher the cream, the better the butter will taste.
Nutrition Facts
| Nutrient | Amount per 100g |
|---|---|
| Calories | 717 kcal |
| Total Fat | 81g |
| Saturated Fat | 51g |
| Cholesterol | 215mg |
| Sodium | 11mg |
| Carbohydrates | 0.6g |
| Protein | 0.8g |
FAQs
1. Can I use any type of cream?
Yes, but heavy cream or whipping cream works best because of its high fat content.
2. Why do I need to rinse the butter?
Rinsing removes residual buttermilk, which can cause the butter to spoil faster.
3. Can I make butter without a mixer?
Absolutely! You can use a whisk or even shake the cream in a jar until it separates.
4. What can I do with the leftover buttermilk?
Use it in pancakes, biscuits, or salad dressings for added flavor.
5. How do I know when the butter is ready?
The butter is ready when it clumps together and separates from the liquid (buttermilk).
Final Thoughts
Making butter at home is not only easy but also incredibly rewarding. It’s a great way to connect with the food you eat and appreciate the simplicity of real ingredients.
I hope this recipe inspires you to try it out and enjoy the process as much as I do. Remember, cooking is about creativity and joy – so have fun with it! Happy butter-making! 🧈
