Homemade butter – It may sound very complicated, but it is not at all.
Simple ingredient, and simple equipment.
Ingredients:
Heavy whipping cream
That’s it!
Equipment:
You have some options here – food processor or stand mixer with a whisk attachment.
Or do it by hand like in the old days 🙂
When your butter is ready, you can simply shape it into a rectangle and wrap it in the parchment paper. I’m using my antique butter press/mold. I found it on my last trip to Ohio. I am super happy about this find.
Directions:
- If you use a mold, place it in iced water.
2. Pour heavy whipping cream into the food processor. I used 2 cups of heavy whipping cream. That’s the most I can pour into my food processor.
3. Turn it on and keep it on until the butter solids start to separate from the liquid.
Meanwhile prepare a bowl with cold water on the counter next to your food processor for washing the butter.
Drain the butter and wash it in the prepared bowl. You may need to change the water a few times while washing the butter. Do this until the water in the bowl is clear, not milky. Some people do this step right in the sink under a running facet with cold water.
After washing, place the butter in the mold and put it in the fridge for a few minutes to set. I kept mine in the fridge for about 20 minutes.
An alternative way is to shape it with your hands, wrap it with parchment paper, and put it in the fridge to set.
You can keep your homemade butter in the fridge no more than a week. For longer storage keep it in the freezer.
Happy buttering!
For visual help please watch this reel that I made some time ago. I hope you will find it helpful.
Natasha
A Quiet Life of Mine 
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