Traditional Churned Butter

🕒 Prep: 10 min
🔥 Cook: 10 min
🍽 Serves: 16
★★★★★
Be the First to Review!

There’s something incredibly satisfying about making your own butter at home. This traditional churned butter recipe is perfect for those who appreciate the art of homemade, fresh, and natural ingredients. Plus, it’s a great way to connect with culinary traditions and add a personal touch to your meals.

Ingredients for Traditional Churned Butter

The main star of this recipe is heavy cream. It's the fat content that allows the cream to transform into butter, so make sure to use a cream with a fat content of around 36% or higher. The optional salt is not just for taste; it also acts as a natural preservative, helping your butter last a bit longer in the fridge.

Tips & Tricks

  • Make sure the cream is cold; it churns better and more efficiently.
  • If you're using a stand mixer, keep an eye on the cream to avoid splattering as it separates.
  • For flavored butter, try adding finely chopped herbs or a drizzle of honey during the mixing process.

Serving Suggestions

Homemade butter is luxurious on warm, crusty bread, adding a rich, creamy layer that elevates a simple slice. Spread it over pancakes or waffles for breakfast, or melt it over freshly steamed vegetables for a touch of indulgence. You can also use it as a base for sauces or to finish off a perfectly cooked steak.

Frequently Asked Questions

Can I use a food processor instead of a hand mixer?
Yes, a food processor can also churn cream into butter. Just be mindful of the speed and duration to avoid over-processing.
How long does homemade butter last?
When stored in the fridge, homemade butter can last up to a week. Adding salt can extend its shelf life slightly.
What can I do with the leftover buttermilk?
Use it in baking recipes like pancakes, biscuits, or bread for a light and fluffy texture.

Traditional Churned Butter Recipe Walkthrough

Begin by pouring your heavy cream into a large mixing bowl. Make sure the bowl is large enough because the cream will expand as you whip it. Grab your hand mixer and set it to medium speed. Start whipping the cream; you'll notice it gradually thickens and eventually separates into butter and buttermilk after about 8-10 minutes. You'll know it's ready when the mixture looks clumpy, and you see liquid pooling at the bottom.

Once you've reached this stage, it's time to strain the buttermilk. Use a fine mesh strainer to do this, capturing the buttermilk in a separate bowl if you want to save it for baking or cooking later. After straining, you’ll be left with a solid mass of butter.

Next, rinse the butter under cold water. This step is crucial as it removes any remaining buttermilk which can spoil the butter. Knead the butter with a spatula or your hands under running water until the water runs clear. This ensures your butter is clean and ready for use.

If you’re adding salt, this is the moment to mix it in. Just sprinkle it over and knead the butter a bit more to distribute the salt evenly. Finally, shape your butter into a block or a roll. You can use parchment paper to help mold it into a neat shape. Store it in the fridge until you're ready to indulge.

Why You'll Love This Recipe

  • Transform a simple ingredient into a gourmet staple with just two components.
  • Enjoy the rich, creamy flavor that store-bought butter can't quite achieve.
  • It's a fun and rewarding kitchen project for all ages.
  • Customize with salt or herbs to match your taste preferences.

Ingredients

2 cups heavy cream
1/4 tsp salt (optional)

Step-by-step Instructions

1. Pour the heavy cream into a large mixing bowl.
2. Use a hand mixer to whip the cream on medium speed until it becomes thick and the fat separates from the liquid, about 8-10 minutes.
3. Once the butter begins to solidify, strain the liquid (buttermilk) using a fine mesh strainer.
4. Rinse the butter under cold water to remove any remaining buttermilk, kneading with a spatula or your hands until the water runs clear.
5. Mix in salt if desired, and shape the butter into a block or roll for storage.

Ratings and Comments

Thank you for your rating!