I ate slices of butter as a snack when I was a little kid. As an adult, I am borderline obsessed with it and decided to literally “give it a whirl” in the food processor. You need one ingredient for this recipe: heavy whipping cream (minimally 36% fat). Making butter is a delicate but fast process in the food processor. Get it into the stage of whipped cream (takes less than one minute) and then pulse for 5-7 seconds at a time, stop, and scrape down the container and repeat. It’s probably more expensive than just buying butter but you end up with a little buttermilk (drink it!) and it’s just plain fun to know how to make!
- Prep Time: 10 Minutes
- Total Time: 10 Minutes
- Yield: 7 ounces (~ 2 sticks)
- Category: Condiment
- Method: Blend
- Cuisine: International
- 2 cups heavy whipping cream (fat content at least 36%)
- salt to taste
- Set out a container and put a fine sieve strainer over the top. Lay some cheesecloth in it.
- Place cream in blender and start on the lowest speed. Slowly (within the time frame of ~30 seconds) increase the speed to 10 or until the cream is thick, like whipped cream. The blender may make a sound when this happens. Turn it off immediately. This should take less than 45 seconds and you may not even make it to level 10 before it’s whipped.
- Decrease the blender speed to 5. Scrap down the sides and pulse in 5-7 seconds intervals, scraping down the sides after each pulse. At some point late in the pulsing game, buttermilk will begin to form. Strain it off through the cheesecloth and continue pulsing and straining for another minute or two. This takes me ~ 20 total pulses.
- When it looks like you got most of the liquid then it’s time to dump all the butter (use a spatula) into the cheesecloth over the strainer. The butter will look a little curdled but pressing it will compact it beautifully.Wrap up the cheesecloth and press out as much buttermilk as you can. It will keep longer the more liquid you get out. If you skip this step, you will end up with rancid butter in a couple days.
- Place in a small bowl and mix in salt or any other herbs/spices you like. Lay out a piece of parchment paper and place butter toward one end. Squeeze and roll it up into a log. Refrigerate or freeze for later use. Good for one-two weeks in the refrigerator or 4 months in the freezer.
- Don’t have cheesecloth? Use a thin kitchen towel.
- Use an offset baking spatula instead of a regular spatula if you’ve got it. You can barely see it in the upclose butter shot above. It’s easier to get the butter out of the blender with this spatula.
- Place the cheesecloth with butter in ice cold water to remove all the buttermilk before you roll in parchment if you want to get real nitty gritty and have the maximum potential of not going rancid fast.
Things In My Kitchen:
- Vitamix blender – This is what I have but I suspect any blender will work.
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Keywords: Butter, Homemade Butter, Blender, Vegetarian, Gluten Free, Spreads, Keto