Learn how to make homemade butter with this simple and natural recipe, perfect for those seeking a product without preservatives or additives. With just one liter of heavy cream and a pinch of salt, you'll get fresh, delicious butter in about an hour of churning. This preparation is ideal for beginners in the kitchen, as it requires no complex techniques or special tools; you only need a mixer (preferably stand) and a little patience.
The process involves churning the well-chilled cream (refrigerated overnight) until the buttermilk separates from the fat. Then, the butter is washed to remove any remaining buttermilk, and salt is added to taste. The result is a creamy butter, perfect for spreading on bread, cooking, or baking.
This recipe is versatile: you can omit the salt for an unsalted version, or add herbs and spices to create flavored butters. Store it in an airtight container, and it will last 1 to 2 months in the refrigerator. Go ahead and make your own butter and enjoy its incomparable flavor!
Prep
60 min
Servings
12
Calories
746 kcal
Refrigerate the cream for one night before starting this preparation.
Whisk it for 1 hour.
Strain the contents, to separate the whey from the butter; to do this, place a piece of gauze inside a bowl and pour the contents onto it.
Make a little package.
Squeze it to get the serum out. Once no more liquid drains out, place the package in water to finish washing it and squeeze it well so that there is no water left in the butter.
Add a pinch of salt and stir the contents.
This homemade butter should be stored in an airtight container, either made of glass or plastic and its shelf life is 1 to 2 months.
