How to Make Butter

More in recent years than ever before, people are learning how to make butter at home using modern techniques. Unlike centuries ago when people churned butter manually, today’s methods uses convenient hand blenders and mixers. Making butter has become so simple you can have a bowl ready in just a few minutes.

Benefits of Learning How to Make Butter

There are several advantages to making butter in your own kitchen. One benefit is taste. Homemade butter – when made right – can be creamier than store-bought varieties. You can also make garlic butter and add flavoring of your choice. Homemade versions also give you control over how much salt you want in your butter, if any at all.

Butter made at home can also be nutritionally superior if you choose the right ingredients. Generally, butter sold in stores tends to have higher concentrations of unsaturated fats. Because you have full control over what you use, you can opt for healthier ingredients. Other than taste and nutrition, it is quick to make and cost-effective in the long term.

Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

How to Make Butter

If this is your first tutorial in how to make butter, you might want to practice your technique often. It is highly encouraged that you make butter unsalted, as it is easier to season and change into ghee if desired. The easiest recipe to start with is one that uses whipping cream. For this you’ll need:

Prep: 30 minutes minutes

Cook: 1 minute minute

Total: 31 minutes minutes

Print Recipe Rate Recipe

Pin

Email

5

Ingredients

• ▢ 1 US pint of whipping cream or 473 ml
• ▢ Ice water as needed
• ▢ Pinch of salt optional

Instructions

• Add whipping cream to a large bowl or open container.
• Using a blender, begin mixing the cream starting at a low speed and gradually progress to medium speed. At medium speed, cream should turn into smooth whipped cream.
• Continue mixing until the cream starts to become stiff. During this process, the fat is being separated from buttermilk. In 5-10 minutes, butter fat should start sticking to the blades of your mixer.
• Drain the buttermilk into a jug and store away in the fridge for future use. Use a spoon to scoop out your butter and transfer it to a separate bowl.
• Pour cold ice water over your newly-churned butter to rinse. Keep pouring water until it becomes clear. Drain the remaining buttermilk and season with salt if you prefer. Refrigerate butter until it sets and serve.

Nutrition Information

Serving: 5g

© copyright: Vanjo Merano

Whipping vs. Cultured Cream

You have the choice of substituting whipping cream with an organic “cultured” cream. Cream with cultures is healthier because it contains good bacteria that have infection-preventing abilities. Use the same method to make cultured butter as you would with whipping cream.

Knowing how to make butter at home means you’ll always have a healthier, creamier stick of butter to use for cooking or spreading. If you would like to add flavor or make clarified butter in future, make unsalted butter instead. Making butter is not only delicious, but convenient and affordable as well.