Got you. Homemade butter is shockingly easy and kinda magical.
Basic Homemade Butter 🧈
You need:
- Heavy cream (that’s it)
- Cold, full-fat (at least 35% / “heavy whipping cream”)
Tools (pick one):
- Stand mixer
- Hand mixer
- Jar with a lid (arm workout edition)
Method
- Pour cream into your bowl or jar.
- Whip it
- First it turns into whipped cream (don’t stop).
- Then it gets grainy.
- Suddenly: butter clumps + liquid (that liquid is buttermilk).
- Drain the buttermilk
- Save it for pancakes, biscuits, or flexing.
- Wash the butter
- Rinse butter with cold water.
- Gently squeeze/knead until water runs clear (important for freshness).
- Season (optional but encouraged)
- Add salt to taste.
Flavor Ideas (very worth it)
- Garlic herb: garlic + parsley + thyme
- Honey butter: honey + pinch of salt
- Cinnamon sugar: cinnamon + sugar + salt
- Fancy mode: flaky salt + lemon zest
Storage
- Fridge: ~1–2 weeks
- Freezer: up to 6 months (wrap it well)
If you want: cultured butter, vegan butter, or a “I only own a fork” version—say the word 😌
