Making homemade butter is one of the easiest and most comforting things I’ve ever done, so today we’re going to learn how to make butter at home step by step, while also explaining why it happens.
For homemade butter, we only need 35% cream, no other ingredients. If we want salted butter, I’ll also tell you the proportions so it turns out perfectly.
I was given a tool for making butter, but if you have a whisk, you can do it perfectly well. To make butter, we have to separate the fat from the whey, and this is done by over-beating the cream. Now let’s look at the process.
One recommendation is to buy quality cream, as it will always make a noticeable difference compared to mediocre butter.
Ingredients
| Ingredient | Quantity |
|---|---|
| Whipping cream | 500 ml |
| Salt | 15 g |
| Water | 200 ml |
How to Make Homemade Butter with an Irish Recipe
Recipe Information
| Detail | Time |
|---|---|
| Difficulty | Easy |
| Total Time | 15 minutes |
| Preparation Time | 15 minutes |
| Rest Time | 45 minutes |
Step-by-Step Preparation
As explained to us, the most important thing for making butter at home is the quality of the cream, so choose the best one you can because the difference is significant. With the cream in the blender—ideally a KitchenAid or a food processor with a dough hook—it will be ready in no time. I recommend extra-fat cream or at least cream with 35% fat.
- The first step is to put the cream in the bowl and start whisking, initially slowly and gradually increasing the speed.
- In a few minutes, the cream will begin to whip, but if you continue whisking—about ten minutes will be necessary—the whey and butter will separate and become clearly distinct.
- Once we have the butter separated, we begin working with it to refine it. The best way to do this is to use a couple of wooden paddles to flatten, fold, and stir the butter, allowing any trapped whey to escape.
- This is the ideal time to taste and adjust the salt, taking advantage of the fact that the butter is very soft and easy to work with.
- Notice how, as you move and flatten the butter, it first forms a paste and then the whey begins to come out.
- Next, remove the whey—or save it for baking—and add cold water to wash the butter.
- Once the homemade butter has been washed with water, work it again by pressing it with wooden sticks to remove any remaining water or whey.
- Repeat the process two or three times to obtain the best homemade butter you’ve ever tasted.
From 500 ml of heavy cream, you will obtain approximately 170 g of homemade butter.
The process with the wooden paddles can also be done by placing the butter in a sieve and pressing it with the back of a spoon to remove the liquid, either the whey at the beginning or the water used to wash the butter at the end of the process.
Video Guide 🎥
Nutritional Facts
| Nutrient | Approximate Amount |
|---|---|
| Serving Size | 1 tbsp |
| Calories | 102 kcal |
| Fat | 11.5 g |
| Saturated Fat | 7.3 g |
| Carbohydrates | 0 g |
| Sugar | 0 g |
| Protein | 0.1 g |
| Sodium | Varies depending on salt added |