Homemade Butter Recipe

I would rate this product ten stars if possible! It was incredibly easy and probably more cost-effective than buying butter. With just a small carton of heavy cream from my refrigerator, I decided to try making butter at home. The transformation is evident when the cream changes from white and smooth to yellow with small chunks resembling cottage cheese, and milk separates in the food processor. Without straining or pressing with a spoon, I transferred it to a bowl, squeezed out the milk from the curds by hand. The resulting butter tasted delicious! Moreover, it's versatile as you can customize it with various seasonings, herbs, and even a hint of fruit for flavors like strawberry butter.

This review is for Sunny. While there are butter presses available to remove excess water from homemade butter, I personally find them to be a bit costly. Instead, I opt to use a simple flat spatula or pancake turner to press out the water. My grandmother, who was born in 1906, used to churn butter for the family and taught us this method. Whether you choose to use a butter press or a spatula, the end result is fantastic! I personally skip adding salt since I prefer to buy unsalted butter from the store.

We completely failed! Do NOT follow the instructions to blend for 10 minutes. We attempted this recipe in our Vitamix and achieved "butter" in about two minutes. However, despite this, we continued blending as per the recipe, resulting in a salty and frothy cream. Remember to stop blending as soon as the mixture separates to avoid this outcome.

Rewritten review: I made butter by blending in my Ninja for 5-6 minutes instead of the recommended 10. Following advice from other reviews, I strained it through cheesecloth. I then placed it back in the Ninja with a cup of cold water from the fridge, blended for another minute, and strained once more. The process was straightforward, though a bit messy. Using 3 cups of whipping cream, I added slightly more than 1/4 tsp of salt, resulting in a slightly salty taste. Next time, I'll stick to the 1/4 tsp amount for up to a quart of cream. While it was suggested to rinse the butter again to reduce the saltiness, I'll just go with it this time.

I had 6 cups of heavy cream that had passed its best-before date, so I opted to make this recipe. Following recommendations, I omitted adding salt at the beginning, and noticed that although the cream thickened, it didn't separate even after whipping it with a hand mixer for over 10 minutes. After adding the salt, within roughly 60 seconds, the separation process began and I obtained buttermilk. I strained it first with napkins, then later with a cheesecloth. The final yield was about 1 and 1/3 pounds of butter.

I initially had some difficulties using a blender for this recipe, but I learned a valuable lesson. The next time around, I opted for a mixer instead of a blender and made sure not to set it to high speed. I simply let it run until the butter had completely separated from the buttermilk, eliminating the need for additional pressing. Additionally, I decided to add some roasted garlic to the mixture before blending. The resulting flavor was absolutely outstanding, and now I have garlic-infused buttermilk ready to use for making delicious garlic biscuits, bread, or anything else that sparks my creativity.

Great experience! I made butter for the first time using an electric whisk and it was a success!

Fantastic butter recipe! I tried it out and created two different types of steak butter. I divided it into small containers from the dollar store and stored them in the freezer. Now I can simply take them out whenever I need.

I initially intended to use up some leftover heavy cream to make pup cups for my dog. However, I accidentally whisked it for too long and ended up with delicious homemade butter! Surprisingly simple process.

This was my first time making it, and it turned out great! The only issue I had was with the consistency - my butter spread ended up solid as a rock. Any tips on how to make it smoother next time?