How to Make Homemade Butter

Have you ever wondered how to make homemade butter? It's really a very simple process that I'm going to share with you!

What is home made butter?

Well my friends, its the same butter you would buy at the market but better lol. Have you been to the store to purchase butter lately? Listen, as a baker, I keep an eye on the price of things and holy moly is butter raising in it's price. The shocker to me last month was when I couldn't find unsalted butter in the store and said, fine guess I'm making it.

They had heavy whipping cream and that's all I needed for unsalted butter so I grabbed 2 jugs and headed home.

How Long Will It Take to Homemade butter?

For regular unsalted butter, about ten minutes. But I felt a little fancy, so I also made garlic butter, which took an hour and ten mins.

What Equipment Should you use?

A stand mixer and mason jar are all you need to make butter. I would not suggest using a hand mixer, a stand mixer with a whisk attachment is ideal, and the paddle will work as well. This is all about speed and whipping the cream until the solids separate.

What are the Ingredients to make it?

The only ingredient for butter is heavy cream.

For the garlic butter:

• 1-2 bulbs of garlic
• ½ cup extra virgin olive oil
• 2 cups heavy cream
• 1 tsp salt
• 1 tsp black pepper
• 2 tsp dried parsley

How to Make the Butter?

Pour heavy cream into mixing bowl fitted with a whisk attachment. Whisk on HIGH for 8-10 min. Around 8 min the cream will separate into a solid and a liquid and once the butter solids form, strain out the liquid into a mason jar.

This is buttermilk use it in other recipes (holds for 3-5 days). Next, put the butter solids in a bowl of cold water and “wash” the butter, removing any of the remaining milk. Add to an airtight container or mason jar.

How to make garlic butter?

To make the garlic confit:

Preheat the oven to 425 then Cut off the top of the bulbs. Place the garlic inside of ramekins and pour olive oil over the garlic. Place on a baking sheet and cover with foil. Roast for 45 min, and remove the foil. Bake for an additional 10-15 min until beginning to turn golden. Remove from oven and set aside.

For the butter…

Pour heavy cream into mixing bowl. Using a whisk attachment, whisk on HIGH for 8-10 min. Around 8 min the cream will separate into a solid and a liquid. Once the butter solids form strain the liquid into a mason jar.

This is buttermilk use it in other recipes (holds for 3-5 days). Put the butter solids in a bowl of cold water and “wash” the butter, removing any of the remaining milk. Squeeze the roasted garlic into the butter. Add salt, pepper and parsley then mix together and store or use immediately

Notes

For a super smooth butter, add the butter, garlic confit, salt, pepper, and parsley to a food processor and blend until smooth.

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