My family uses a lot of butter, it’s milky rich flavor is a favorite for so many of our dishes. Whether we’re baking cookies, eating a piece of toast or frying an egg. Some things are just not complete without the butter!
We recently learned how to make our own butter, which is extremely easy and was perfected on the first try. I love making homemade things and knowing exactly what is it in. Making your own butter saves you money. And you also get buttermilk out of it. Win Win in my book!
Make easy homemade butter in the food processor in under 5 minutes and only 3 ingredients. It’s fresh, creamy and melts in your mouth. And the liquid that comes out is buttermilk!
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HOMEMADE BUTTER RECIPE
This homemade butter recipe is a favorite in our house; it’s fresh, creamy and taste amazing.
Sure it’d be easy to just purchase butter, but once you make it yourself it’ll easily become a favorite.
Not only do you get homemade butter, the liquid that comes out of it is buttermilk so you get two for one.
The best part, it’s very easy to make!
LOOKING FOR RECIPES THAT GO WITH HOMEMADE BUTTER?
Homemade butter goes great with and on many things;
- Basic White Bread
- Tuscan Herb French Bread
- English Muffin Bread
- Zucchini, Apple, Carrot Muffins
- Zucchini Bread
- Zucchini Banana Bread
- Whipped Honey Butter
HOMEMADE BUTTER INGREDIENTS & SUBSTITUTIONS
- Heavy Whipping Cream
- Salt – I prefer to use either sea salt or Himalaya
Do I have to add salt? Salt is optional, add a pinch for it to be a little salted.
What if I don’t have crushed ice cubes? That’s okay we only have the regular size ice cubes so I’ll put them in a freezer bag and use the smooth side of a meat tenderizer.
What size food processor will I need? This recipe is for a 7 cup food processor. If you’ve got a smaller one, just adjust accordingly, add the heavy whipping cream just below the fill line and only add 1/8 cup of ice water.
HOW TO MAKE HOMEMADE BUTTER IN THE FOOD PROCESSOR
Pull out your food processor, pour in the heavy whipping cream and puree for 2-4 minutes.
When the cream begins to form hard peaks and starts folding on itself, drop 1/8 cup of ice cold water and 1 crushed ice cube through the hole and puree for another 1-2 minutes.
If you’d like salted butter, now is the time to add your pinch of salt.
It should be hardening even more and then you can check for any liquid to pour out. Save that, as that is buttermilk you could use for something else.
Eliminating food waste is in right now!
Add 2 more crushed ice cubes and continue processing for another 1-2 minutes until it’s crumbly. If you have a strainer, add your butter to it and gently squeeze out the buttermilk.
If you don’t(which I’ve done it this way many times and works perfectly), just slowly and carefully squeeze out the buttermilk directly from the food processor.
Now wrap it in wax paper, saran wrap or place it into a container with a lid and refrigerate for at least 15 minutes.
Your butter and buttermilk are done, enjoy! Store in the fridge when not using.
COOKIES THAT CALL FOR BUTTER?
HELPFUL KITCHEN TOOLS:
- Food Processor is essential to make homemade butter in a food processor, any brand will do but opt for one bigger than 7 cups, but the recipe will still work if you have a different size. Just read the notes at the bottom.
- Here’s small Ice cube trays
- A strainer would make it easy to get the buttermilk out, I have these ones and they’re great.
- Something to store the butter in, wax paper or some kind of airtight container
We really enjoying making homemade butter and eating it!
I hope you do as well!
- Food Processor
- 2 cups heavy whipping cream
- ice water and crushed ice
- pinch of salt (optional)
- Pour your heavy whipping cream into the food processor and puree for 2-4 minutes. Watching for the cream to form hard peaks and start folding on itself.
- Drop 1/8 cup of ice cold water and 1 crushed ice cube through the hole and puree for another 1-2 minutes. If you'd like to make your butter salted now is the time to add the pinch of salt. You should start seeing it hardening even more. You can now check to see if there's any liquid to pour off, that is buttermilk which you can save for another recipe.
- Add 2 more crushed ice cubes and then continue processing for another minute or two until it looks crumbly.
- Put the butter in a strainer and gently squeeze out the buttermilk. I've done this without a strainer as well, you just have to slowly and carefully squeeze it out.
- Now wrap it wax paper, saran wrap or place it into a container with a lid and refrigerate for at least 15 minutes.
- Your butter and buttermilk are done, enjoy! Store in the fridge when not using.
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