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This is a quick way to make homemade butter in your own kitchen. All you need is heavy cream and a food processor. No old-timey butter churn required.
HOw to make homemade butter
- Freeze the heavy cream first.
- Pour the very cold cream into a food processor and start processing.
- Keep going until you see the yellowish fat separate from the buttermilk. This will take about about a minute of continuously processing.
- Scrape the mixture into a strainer lined with cheesecloth.
- Fold the cheesecloth over and press the buttermilk out. To remove more liquid, massage and fold the mixture in between pressings.
- Take the butter out of the cheesecloth and refrigerate overnight.
The next day your very fresh butter is ready to enjoy.
Tips for making butter from scratch
- Save the buttermilk to use in baking and other applications. However, please note that since the cream used wasn’t fermented, this buttermilk will not act as an “acid” when mixing with baking soda for leavening.
- Find highest quality cream for the best final product – think organic and local cream.
- Avoid cream labeled “ultrapasteurized.” It is processed specifically to prevent butter from forming.
- Remember to chill the cream. Warmer cream equals overly greasy butter.
Recipes with butter
- Easy Butter Chicken
- Roasted Chicken
- Baked Potato
- Garlic Shrimp Spaghetti
- Corn Ribs
- Cauliflower Mashed Potatoes
- Lebanese Kanafa
- Melting Sweet Potatoes
Frequently asked questions
Although most delicious when freshly made, just like store-bought, this butter can be frozen. First, make double sure you’ve squeezed all the buttermilk out, then wrap securely so it does not pick up other flavors in the freezer. Use within 4 months.
A little goes a long way. Try just a tiny pinch – about ⅛ to ¼ teaspoon or less.
As stated above homemade buttermilk from uncultured butter does not have the acidity most recipes using buttermilk are looking for. Instead, think about throwing it into a smoothie or as the base for glazing baked goods.
Freshly made butter is so delicious. It is a fun family project and the result makes a first-class basis for flavored or compound butters. It’s easy to soften for recipes and really enhances the flavor of baked goods. It’s basically how fine restaurants make their butter and why it’s always so irresistible.
MORE COOKING TUTORIALS:
- How to Make No Churn Ice Cream
- How to Make Whipped Cream
- How to Make Applesauce
- How to Make Zucchini Noodles
- How to Make Chimichurri
- How to Make an Omelette
- How to Make Oat Milk
- How to Make Almond Butter
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How to Make Butter
- 1 Pint heavy cream
- Place heavy cream in the freezer for 15 minutes.
- Pour the cream into a food processor and process until you see the yellowish fat separate from the buttermilk, about 45 seconds to a minute.
- Scrape the mixture into a strainer lined with cheesecloth, fold the cheesecloth over and press the buttermilk out. Massaging or folding the mixture in between pressings will help remove more buttermilk.
- Remove the butter from the cheesecloth and store in the fridge overnight.
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.