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    How to Make Homemade Butter

    Published July 16, 2021. This post may contain affiliate links. Please read my disclosure policy.

    If you think butter from the store is good, just wait until you make it from scratch.  This creamy smooth, full-fat homemade butter is nothing short of delicious.

    My wife has long said that butter is the secret to life.  I tend to agree with her, although I believe it’s best used in moderation.  Whether you’re using it in pancakes or on green beans, it always enhances the flavor.

    plate of homemade butter with a knife

    Homemade Butter

    Butter has been around for several millennia and is still a staple in modern-day cookery.  It was most likely made by mistake as a jar or sack filled with chilled milk was shaken and after a while, it would turn into butter.  There are several animals capable of producing milk that can be turned into butter such as cows, goats, sheep, buffalo, or even camels.

    Once butter became popularized it was then purposefully churned to be created and eventually sold as a commodity.  Butter prices have increased over the years, but it is still cheaper to make at home than buying from a store, about 20% cheaper.

    Homemade butter is most commonly made with whipping cream, however, it can be made with whole milk and buttermilk. 

    How to Make Butter at Home:

    Follow these step-by-step instructions for making butter at home:

    Add some heavy whipping cream to a stand mixer with the whisk attachment or a food processor and mix on high speed until the buttermilk separates from the milk fat.  You can also use a mason jar while shaking vigorously.

    Strain the buttermilk away from the butter.  Keep the buttermilk for a recipe of your choice.

    straining buttermilk away from butter

    Drain the butter through a chinois or cheesecloth to drain off all buttermilk.  If using a chinois press down using a spatula but if using cheesecloth wrap up the butter and twist it to get out as much buttermilk as possible.

    pressing butter in a chinois

    Rinse the butter under cold water to remove any excess buttermilk.

    rinsing butter under cold water in a chinois

    Season with salt and serve.

    seasoning homemade butter with salt

    Make-Ahead and Storage

    Make-Ahead: You can make this up to 3 days ahead of time.

    How to Store: Cover and keep in the refrigerator for up to 3 weeks.  Cover and freeze for up to 3 months.

    Chef Billy Parisi

    chef notes + tips

    • Butter will last up to 3 weeks if kept cold, covered, and completely free of buttermilk.
    • If there is still buttermilk in the butter, it can spoil in under 10 days.
    • You can also make butter by vigorously shaking the whipped cream in a mason jar until the buttermilk separates from the milk fats.
    small plate of butter with parsley and salt

    Recipes to Use It In

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    Let's Cook - Chef Billy Parisi

    How to Make Homemade Butter

    5 from 2 votes
    If you think butter from the store is good, just wait until you make it. This creamy smooth, full-fat butter is nothing short of delicious.
    Servings: 10
    Prep Time: 10 minutes
    Cook Time: 0 minutes

    Ingredients 

    • 2 cups heavy whipping cream
    • sea salt to taste

    Instructions

    • Add some heavy whipping cream to a stand mixer with the whisk attachment or a food processor and mix or process on high speed until the buttermilk separates from the milk fat, about 5 minutes.
    • Strain the buttermilk away from the butter. Keep the buttermilk for a recipe of your choice.
    • Drain the butter through a chinois or cheesecloth to drain off all buttermilk. If using a chinois press down using a spatula but if using cheesecloth wrap up the butter and twist it to get out as much buttermilk as possible.
    • Rinse the butter under cold water to remove any excess buttermilk.
    • Cover and store or season with salt and serve.

    Notes

    Chef Notes:
    Make-Ahead: You can make this up to 3 days ahead of time.
    How to Store: Cover and keep in the refrigerator for up to 3 weeks. Cover and freeze for up to 3 months.
    Butter will last up to 3 weeks if kept cold, covered, and completely free of buttermilk.
    If there is still buttermilk in the butter, it can spoil in under 10 days.
    You can also make butter by vigorously shaking the whipped cream in a mason jar until the buttermilk separates from the milk fats.

    Nutrition

    Calories: 164kcalCarbohydrates: 1gProtein: 1gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 65mgSodium: 18mgPotassium: 36mgSugar: 1gVitamin A: 700IUVitamin C: 1mgCalcium: 31mgIron: 1mg
    Course: Side Dish
    Cuisine: French