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Why buy butter when making it at home is so easy? Homemade butter is rich, creamy, delicious, and surprisingly simple to make with just one ingredient! I'll show you how to make butter from scratch, step by step, without any fancy equipment. It's an old-fashioned kitchen skill that's easier than you might think. Save this one and give it a try!
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Homemade Butter

Why buy butter when making it at home is so easy? Homemade butter is rich, creamy, delicious, and surprisingly simple to make with just one ingredient! I'll show you how to make butter from scratch, step by step, without any fancy equipment. It's an old-fashioned kitchen skill that's easier than you might think. Save this one and give it a try!

Course Condiments
Cuisine American
Keyword Butter, Buttermilk, Cream, Heavy Cream, Milk, Raw Milk, Whipping Cream
Prep Time 10 minutes
Rest and Rinsing Time 20 minutes
Total Time 30 minutes
Servings 1 batch
Author Stacy Williams
Cost $3.00

Equipment

  • Quart Mason Jars
  • Fine Mesh Sieve
  • Mixing Bowl
  • Cheesecloth

Ingredients

  • Heavy Cream
  • Sea Salt Optional

Instructions

  • Add heavy cream and sea salt (if using) to quart sized mason jar.
  • Replace mason jar lid and ring and tighten to finger tight. Shake 8-10 minutes until fats separate into homemade butter.
  • Pour into fine mesh sieve and allow to drain.
  • Save buttermilk.
  • Rinse butter until all buttermilk residue is removed. Use cheesecloth to remove water residue. Store in refrigerator or freeze.

Notes

Homemade butter will keep refrigerated for 7-10 days depending on how much buttermilk and water residue is left in it. 
If frozen, it will keep up to 3 months.