Mar 102 min read

How To Make Your Own Butter. Homemade Butter Recipe.

How to make your own butter and is it really worth making? These are the questions we will dive into with this homemade butter recipe. In a world where convenience is at our finger tips is it even worth it to make your butter? With a trend of controlling the ingredients in food and the satisfaction of making things from scratch this homemade butter recipe is for you. Lets dive into this full tutorial on how to make your own butter with this homemade butter recipe. WHAT YOU WILL NEED You will need two things, and two things only to make butter. Well, maybe three if you wanted salted butter over none salted. Simple ingredients with a buttery soft finish. For this homemade butter recipe you will need:

- Heavy Cream (33 % or higher) - Kitchen Aid Mixer - Salt (optional)

HOW TO MAKE YOUR OWN BUTTER

This homemade butter recipe requires a few ingredients but a lot of time. You will need a few hours to perfect this recipe. With your Kitchen Aid Mixer with whisk attachment on, you will run your machine through your heavy cream, breaking it down, and separating the buttermilk from the butter from your cream. This personally took me 3 hours on level 4 speed.

This simplicity allows you to control the quality and source of the cream, leading to a richer and more flavorful end product. The hands-on nature of the process can be a therapeutic and satisfying experience, offering a break from the fast-paced nature of modern life. Begin with high-quality heavy cream, preferably from a local dairy or farmers' market. Make sure it is at least 33% or higher.

Let the cream come to room temperature, allowing its natural flavors to develop.
Pour the cream into your KitchenAid stand mixer and start whipping. I went on level 4 until the very end, where I needed to bring it down to a level 2.
The cream will go through several stages – from whipped cream to a thickened consistency and finally to butter and buttermilk.
Drain the buttermilk by squeezing with your hands. You really want to get all the buttermilk out of the butter so it does not go rancid. Rinse the butter to remove excess liquid.
Season the butter with salt, optional. I used sea salt from Zoe Olive Oil