HOW TO MAKE BUTTER AT HOME

Producer: Peuli Bakshi

Use Heavy Cream

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Chill the Equipment

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Whip the Cream

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Drain the Buttermilk

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Strain the Butter

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Rinse the Butter

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If desired, add a pinch of salt to the butter and knead it in. This will add flavor and act as a preservative.

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Shape the butter into a block, wrap it in parchment paper or plastic wrap, and refrigerate. Homemade butter is best when used within a week or two.

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HOW TO MAKE BUTTER AT HOME

Use Heavy Cream

Use high-quality heavy cream with a fat content of at least 36%. The higher the fat content, the better the butter.

Chill the Equipment

Before you start, make sure that your mixer or blender and mixing bowl are well-chilled. Cold equipment helps the cream whip faster.

Whip the Cream

Start on low speed of mixer or blender, and gradually increase to high. You will first get whipped cream with soft peaks, but continue whipping.

Drain the Buttermilk

Stop the mixer or blender as soon as the butterfat and buttermilk separate completely. You'll see small globules of butter in buttermilk.

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Strain the Butter

Place a fine-mesh strainer or cheesecloth over a bowl. Pour the mixture through the strainer to separate the butter from the buttermilk.

Rinse the Butter

Rinse the butter under cold water while gently kneading it with your hands. This helps remove any remaining buttermilk.

If desired, add a pinch of salt to the butter and knead it in. This will add flavor and act as a preservative.

Add Salt (Optional)

Shape the butter into a block, wrap it in parchment paper or plastic wrap, and refrigerate. Homemade butter is best when used within a week or two.

Shape and Store

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