How To: Homemade Butter (Salted & Garlic-Herb)
Making homemade butter is surprising simple. It's a fun kitchen project, especially for kids!
Servings tablespoons
Ingredients
Butter
- 1 pint heavy whipping cream some naysayers say that ultra-pasteurized doesn’t work, but that’s all I can find and we’ve done just fine
- flaked sea salt or kosher salt
Garlic and Herb Add-Ins
- 2 clove garlic optional
- 2 teaspoon fresh parsley minced (optional)
- 2 tablespoon fresh chives minced (optional)
Instructions
Hand Churned
- Fill a jar with a lid about halfway full with cream. Place the lid on the jar and shake until you get a buttery lump. Place the lump in a clean towel and twist the top of the cloth around the butterball, squeezing the excess liquid out. Salt to taste. If desired, add chopped herbs. Refrigerate.
Electric Mixer or Blender
- Pour 1 pint of cream into the bowl of a mixer/jar of a blender/mixing bowl (to use a hand-held electric mixer). Blend/mix until the butter and milk separate. Pour into a towel-/cheesecloth-lined strainer. Twist the towel around the top of the butter and squeeze out as much excess liquid as possible. Turn the butter onto a clean cutting board/plate and salt to taste (keep in mind it will get saltier with time), mopping up any excess liquid with the towel or cheesecloth. If desired, add the chopped herbs and refrigerate.
Salted Garlic and Herb Butter
- To one cup freshly made butter, add herbs and minced garlic and mix until combined. Add additional salt if necessary, use right away or transfer to a storage container, and refrigerate until ready to use.
Nutrition
Serving: 1tablespoon garlic herb butter, Calories: 101kcal, Carbohydrates: 1g, Protein: 1g, Fat: 11g, Saturated Fat: 7g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 3g, Cholesterol: 33mg, Sodium: 8mg, Potassium: 31mg, Fiber: 0.02g, Sugar: 1g, Vitamin A: 452IU, Vitamin C: 1mg, Calcium: 21mg, Iron: 0.04mg
Calories: 101kcal
Cost: $4
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