A few years ago my grandma sent me a recipe for homemade butter (which also yields homemade buttermilk). Since receiving the recipe, I’d found the idea of making homemade butter kind of daunting. Turns out, it’s not at all. Especially when using a stand mixer.
I’m not sure if it was my imagination, but I swear homemade butter tastes better than the store-bought variety. Though store-bought butter is more economical. One pint of heavy whipping cream yields 1 cup of butter. at $1.99 a pint, it’s more expensive for me to make butter than buy (I can usually find a pound of butter for about $2 on sale). That being said, it’s awful fun to make your own butter. And it’s great to eat on special occasions, like with biscuits or rolls on Christmas dinner.
- 2 c. heavy cream (not ultra-pasteurized)
- ¼ tsp. salt
- Ripen cream by placing it in a 1-quart Mason jar and letting it sit, lightly covered, until it reaches room temperature, up to 6 hours.
- Pour ripened cream into a bowl of a stand mixer. If you have one, use a splash guard. Start whipping cream on low to minimize splatter, increasing speed as cream thickens. Whip until cream separates into curds and buttermilk. Pour off buttermilk into a separate bowl and save for another use. (I used mine to make Herb Cheddar Biscuits.)
- Turn butter curds into a fine strainer lined with cheesecloth. Run cold water over curds while gently rubbing a spatula through them to rinse off all traces of buttermilk and water runs clear. Enshroud butter in cheesecloth and gently squeeze out excess moisture.
- Turn butter onto a plate or wide-mouth bowl and work spatula through it to force out more moisture. Pour off liquid as it appears. Taste and add salt.
- Transfer to a glass container or roll in parchment or wax paper. Butter keeps in fridge for up to two weeks.