Homemade butter made from cream. This also creates buttermilk as a byproduct, so you can make some homemade buttermilk biscuits and smear on some homemade butter!
-By Carrie (Strommen) Lennie
Heavy Whipping Cream (any size)
- Set the whipping cream out on the counter at room temperature for 8 hours.
- Pour the whipping cream into a closeable container (I use a mason jar) that is large enough to have extra space in it for air. You don’t want it much more than half full.
- Shake vigorously for a minute or two until the cream separates into two parts: dense (butter) and thin (buttermilk – yes, the kind you can use for ranch dressing, biscuits, pancakes, etc.!)
- Drain the liquid into a separate container squeezing out as much of the liquid from the butter as you can (a cheesecloth works well if you have one, but isn’t necessary, your butter might just seem a little wet).
- What remains in the jar is your butter, and the liquid is buttermilk. So bake up some buttermilk biscuits and spread some fresh homemade butter on them and enjoy! This is unsalted butter, so keep that in mind if using it in recipes; you may need to add a little salt to compensate.
- Refrigerate the leftover butter (and buttermilk) just as you would butter from the store.