How to Make Homemade Butter
A small weekend project: homemade butter. Make it, because on Monday I am posting the jam recipe from the photo 😉
It is delicious, easy to make, and you can use cream from farmers or from the store - the important thing is that it is high-fat (over 32%). From 400 ml of cream I got 180g of butter, which according to my calculations has about 70% fat.
I prepared the butter using a Thermomix food processor, so I have included separate instructions for it.
Ingredients
400 ml heavy cream (minimum 32% fat; cold, from the refrigerator)
salt (optional)
How to prepare how to make homemade butter
- Take the cream out of the refrigerator and keep it in the freezer for 15 minutes to get very cold. The fattier and colder the cream, the faster it will separate. Also put a bottle of cold water in the refrigerator during this time.
- Put the cream in a bowl with high sides (if you will be mixing with a hand mixer) or in the food processor bowl. If desired, you can add a little salt. Mix the cream until it separates (see photo 2). At first the cream will become whipped cream, then you will see it thicken and at some point it will "break." From that moment, beat the cream for another 30 seconds.
- Drain all the whey that has separated from the butter.
- Add 150 ml cold water and mix for another 1 minute. Drain the liquid from the bowl. Repeat "washing" the butter 1-3 times. The more you wash it, the fattier, cleaner it will be and the longer it will last in the refrigerator.
- Remove the butter from the bowl and drain it in cheesecloth, a coffee filter, or paper towels.
- Put the butter in a container, cover it, and store in the refrigerator.
Instructions for Thermomix:
- Take the cream out of the refrigerator and keep it in the freezer for 15 minutes to get very cold. The fattier and colder the cream, the faster it will separate. Also put a bottle of cold water in the refrigerator during this time.
- Put the cream from the freezer in the bowl and attach the butterfly whisk. If desired, you can add a little salt.
- Mix 4 minutes / speed 4. The mixing time depends on how fatty and cold the cream is. If after 4 minutes the butter has not separated (see photo 2), set it for another 4 minutes / speed 4. You will know when the butter is separated when the sound made by the machine changes from continuous to jerky, like a saw. At that moment, leave it for a few more seconds and you can stop the machine. Drain the whey.
- Add 100g cold water and mix for another 1 minute / speed 4. Drain the liquid from the bowl. Repeat "washing" the butter 1-3 times. The more you wash it, the fattier, cleaner it will be and the longer it will last in the refrigerator.
- Remove the butter from the bowl and drain it in cheesecloth, a coffee filter, or paper towels.
- Put the butter in a container, cover it, and store in the refrigerator.
Cold cream in the food processor
Butter separated from whey
Butter washed the first time
Butter washed the second time
Butter draining
How to Make Homemade Butter
