Category: Canning, etc. -

Butter     

Ingredients:
2 cups heavy whipping cream
1 tsp kosher or sea salt

Preparation:
Pour 16 ounces of cream (heavy or whipping) into the bowl of your stand mixer. Using the flat beater (not the whisk), beat on medium speed until the cream starts to thicken (about 1 minute), then increase speed to medium-high.

After about 2 minutes the cream will lose its billowy smoothness and start to become a bit rough. Between 4 and 5 minutes, it’ll start to separate.

When you see this happening, quickly drape a dish towel over the mixer. Once the butter and buttermilk have completely separated and settled to the bottom of the bowl, stop the mixer.

Once the butter and buttermilk are separated, transfer the butter to a strainer or cheesecloth. Rinse the butter in cold water until the water runs clean. The more buttermilk you wash out, the longer it’ll stay fresh.

To finish, add salt or seasonings to taste (optional), pack butter into an airtight container, and refrigerate. Can store unrefrigerated up to a week.

To replicate the salt level of store-bought butter, use a scant 1/4 teaspoon table salt per 4 ounces of homemade butter.

Date added: 2026-01-02
Number of visits: 82