Easy Homemade Butter – American Style
If you've looked at the price of butter lately, you've probably wondered how hard it is to make homemade butter yourself. I must admit that the sky is the limit on the price of heavy cream. but if you look around, I'm sure you can find quarts of heavy cream for about the same price as butter and what you do with that heavy cream, might save you money.
You Can Make This Easy Homemade Butter
This quick and easy homemade butter recipe for simple American style or sweet cream butter is so smooth, creamy, and easy to make, that it will probably have you wondering why you've been buying store-bought butter all these years.
Do You Need To Use Cream From Raw Milk
Contrary to what you may read on other websites, the answer is a resounding no you don't need to use fresh raw cream. You can make homemade butter from any store-bought cream.
Would using fresh raw cream make better butter, possibly!
If you can get your hands on fresh raw milk or cream, I'd highly recommend going that route. You'll likely be very pleased; with the results. The trouble is, while you may be able to buy raw milk in all 50 States, it can be difficult to find if not expensive.
FAQ's
Does homemade butter need to be refrigerated?
Not necessarily, according to usdairy.com.
If you prefer unsalted or whipped butter, you should refrigerate your butter. Salted varieties are less likely to spoil on the counter. If the temperature in your kitchen goes above 70 degrees Fahrenheit, no matter what type of butter you use, your butter should go into the fridge to avoid going bad. You can even store it in the freezer if you want to keep it for a few months.
How can you tell if your butter has gone bad?
Use your senses, if it doesn't look right, smell right, taste right. toss it.
Looking For A European Style Butter Instead
If you want rich, full-bodied European-style butter, may I recommend you check out our European Style Butter Recipe (Coming Soon) It’s really no more difficult to make than American -Style butter but it does require some patience to prepare.
How about checking out a few other homemade condiment recipes?
If you've looked at the price of butter lately, you've probably wondered how hard it is to make homemade butter yourself? I must admit that the sky is the limit on the price of heavy cream. but if you look around, I'm sure you can find quarts of heavy cream for about the same price as butter and what you do with that heavy cream, might save you money.
- 1 qt Heavy Whipping Cream
- ½ tsp Salt ((Optional) - For unsalted butter you simply skip the salt)
- Churn
Add 1 qt. of heavy cream to the bowl of a stand mixer and blend for about 10 minutes or until the butter separates from the cream. If you cut the recipe in half you could probably use a blender or food processor.
- Rinse
Set remaining liquid aside by pouring it into a separate bowl through a fine metal sieve or several layers of cheesecloth. Place the fresh, unsalted butter in a bowl (or sink) and cover with ice cold water. Knead the butter to remove any remaining milk from the butter. Repeat this step several times using fresh water until the water remains clear when kneading. Any milk left behind in your butter will eventually spoil.
- Salt
Work the salt into the butter.
- Form
Press fresh butter into a dish or butter mold and refrigerate before unmolding
Servings 32
- Amount Per Serving
- Calories 101kcal
- % Daily Value *
- Total Fat 11g17%
- Saturated Fat 7g35%
- Sodium 44mg2%
- Potassium 28mg1%
- Total Carbohydrate 1g1%
- Sugars 1g
- Protein 1g2%
- Vitamin A 435 IU
- Vitamin C 0.2 mg
- Calcium 20 mg
- Iron 0.03 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
If you don't have an actual butter mold, you can use any other airtight containers, or you can wrap your butter with wax paper.