DIY homemade butter from heavy whipping cream. If you've ever wanted to try making your own butter from scratch, here's your recipe!
Prep Time 7hours
Total Time 7hours
2pintsheavy cream(1 quart)
4dropsyellow food coloringoptional
Ripen the cream by letting it stand at room temperature for 4 to 6 hours. It will thicken and become mildly sour. This helps to give the butter a mild, good taste. Cool cream again in refrigerator for about an hour.
Pour cream into large electric mixer bowl. Add a few drops of yellow food coloring, if desired. Beat at high speed until flecks of butter begin ro form. Then turn to low speed until butter separates from milk. Watch to keep the spattering to a minimum. Scrape down the sides of the bowl with a spatula as the cream whips.
Pour off the buttermilk.
Now, “wash” the butter either by hand under cold, running water or in the mixer. If washing by hand, gather the butter into a mass in your hands and “knead” it gently under running water until the water runs clear. If using the mixer, place the butter back in the bowl and add cold water, about as much as there was buttermilk. Let beater run at lowest speed. Pour off water; repeat.
Add a scant tablespoon of salt. Let beater mix it into butter. Remove beaters, scrape off butter with spatula and work out any remaining water with a spatula by pressing butter against side of bowl. Be sure to work out all of the water.
Mold butter in a butter press or empty it into a container with a tightly fitting lid. Store in refrigerator.
One quart of cream makes about 1 pound of butter, although it depends on how heavy (fat) the cream is. One serving = 1 tablespoon.