Flavor Foundation: Making Butter

Just over a year ago I discovered the joys of making my own butter. What makes this a little unusual is that I began making my own cheeses nearly 15 years ago.

Last year, we had just moved to North Carolina and happily discovered a local farmers market that not only offers fresh produce, but fresh seafood and local dairy products. I was (and still am) in heaven! Did I mention they are open nearly year ‘round??

That first day I brought home cream. I had to scoop out the solid cream from the top of the old-fashioned milk bottle in order to make it pour. I mentioned this to my Dad over the phone and he longingly reminisced about receiving bottles like that daily when he was growing up on the family farm in South Dakota back in the 40’s and 50’s. I knew this was definitely something really special.

As a cheesemaker, I had searched high and low for years for milk products that were as close to untouched as possible. The only other experience I’ve had like this were the years we lived next door to wonderful friends who raised goats and we were able to get a little of the milk to make chevre. This new-found cream was like liquid gold!

I was strictly Keto at the time so I had initially bought the cream as an ingredient to replace milk. I had recently purchased Joshua Weissman’s new cookbook, so I decided to try my hand at making butter.

Now I know there are several cool new products on the market for using hand-crank style butter churns, but I assure you this method is so much easier.

All you need to make butter is a food processor (or a blender can work as well), cream and some water. You also need about 10-15 minutes. I’m not kidding. It’s that easy.

I have also tested this recipe with standard grocery store cream and it works every bit as well, but it does yield slightly less butter as there are fewer cream solids in the overall product.

So let’s get started.

Equipment you’ll need:

• Food Processor

• Measuring Cup for Water

• Fine Mesh Sieve

• Butter Muslin * optional but super helpful

• Spatula

Ingredients:

3-½ Cups Whole Cream

2 Tablespoons Filtered Water (regular water will work, but use your fridge water if you have a filter)

2 Teaspoons Salt *optional

Steps for Recipe:

(see Notes)

1. Pour the cream into the Food Processor

2.  Run for 4-6 minutes, until the solids separate from the liquid (You’ve just made butter and buttermilk)

3.  Drain solids in a fine mesh strainer

4.  Place back into Food Processor

5.  Add Cold, Filtered Water

6.  Run for another 1-2 minutes

7.  Drain solids in strainer or using Butter Muslin

8.  Place in bowl and add Salt, if desired

9.  Shape the butter into a block or roll and store it in the fridge until ready to use

Tips

Watch to see when the butter separates from the liquid in your food processor. You don’t need to overmix. I usually achieve butter at 4 to 4-½ minutes in the food processor. Some creams will take closer to the 6 minute mark.

You can knead the butter at the end, or when adding salt, to work out any additional liquid that may still be in your butter. 

If you leave your butter out and liquids start to form, simply pour it off. There’s no harm either way, but aesthetically you may want to remove it.

Storage

Butter can be stored in the refrigerator for at least one week. I store mine in a glass container with an airtight lid and mine stays fresh for closer to a month (if we don’t eat it all before then!)

Butter can be stored in the freezer for a few months – if you can wait that long!

Benefits

Making butter at home is a simple and rewarding process that can result in a delicious and nutritious product that you can enjoy with your meals. Whether you’re a seasoned home cook or just starting out, making your own butter can be a fun and satisfying experience that allows you to connect with your food in a deeper way. 

There are several things that are so worth the time and effort to make yourself. Butter is definitely one of them. Use the best cream you can afford. If you want to save it for special meals or occasions, it stores well in the freezer. In a future post, I will show you how to take the butter and make it into some Flavor-full Compound Butters.

 So let’s consider all of the benefits of making butter at home, including its freshness, control over ingredients, health benefits, cost-effectiveness, and fun factor.

Freshness: One of the primary benefits of making butter at home is its freshness. Store-bought butter is often made from cream that has been pasteurized, homogenized, and shipped long distances, which can result in a less fresh and less flavorful product. When you make your own butter, you can use fresh cream that has not been pasteurized or homogenized, resulting in a delicious and fresh-tasting product that can’t be matched by store-bought butter. Additionally, making butter at home allows you to use cream from grass-fed cows, which can result in a butter that is higher in nutrients and healthier for you.

Control over ingredients: When you make your own butter, you have complete control over the ingredients you use. You can choose to use high-quality cream from grass-fed cows, which can result in a butter that is higher in nutrients and healthier for you. You can also add your own flavors and seasonings to create a unique and personalized taste. For example, you can add herbs, spices, or even honey to your butter to create a flavored butter that can be used in a variety of dishes.

Health benefits: Grass-fed butter is a good source of healthy fats and nutrients, such as vitamin K2, which is important for bone and heart health. When you make your own butter using grass-fed cream, you can be sure that you are getting a high-quality product that is not only delicious but also good for you. In addition, making your own butter at home allows you to control the amount of salt and other additives that are added to the butter, which can help to reduce your overall sodium intake.

Cost-effective: Making your own butter can be a cost-effective alternative to buying high-quality butter at the grocery store, especially if you have access to fresh cream at a reasonable price. While it may seem daunting to make your own butter, it is actually quite simple and requires only a few ingredients and a bit of time. Plus, the end result is a delicious and nutritious product that can be used in a variety of dishes, from baked goods to savory dishes.

Fun and satisfying: Making butter from scratch can be a fun and satisfying experience that allows you to connect with your food in a deeper way. It’s a great activity to do with friends or family, and the end result is a delicious and nutritious product that you can enjoy. 

It doesn’t take long at all, and making butter can definitely uplevel your Flavor game. I absolutely make my own butter every few weeks to make sure I always have some on hand.