How to make homemade butter from cream easily using a stand mixer, hand mixer, or mason jar.
Ingredients
2cupsheavy cream
¼teaspoonsaltor to taste, optional
2-3cupsice-cold waterfor rinsing
Instructions
Using a mixer
Pour cream in the bowl of a stand mixer with the whisk attachment or into a mixing bowl if using a hand mixer. Turn mixer on low speed. Gradually increase the speed to medium-high as the cream thickens. I highly recommend placing a kitchen towel (or a splash guard if you have one) over the mixer to prevent splatter. Continue to mix until the butter has separated from the buttermilk.
Using a fine mesh strainer or cheesecloth, strain the buttermilk into a bowl and reserve for later, if desired. Transfer butter into a bowl and add about ½ a cup of ice-cold water. Using a spatula or your (clean) hands, press/squeeze the butter to remove buttermilk. Drain the water. Refill and repeat until the water remains clear. This should take between 3-5 changes of water. Squeeze the butter in a cheesecloth or kitchen towel again to remove any remaining moisture.
If you want to make salted butter, add salt to taste and knead into the butter.
Store your homemade butter in the refrigerator in an airtight container or wrapped in parchment or wax paper. You can also save your buttermilk in an airtight container in the refrigerator to use in recipes.
Using a mason jar
Churn butter - Fill a mason jar halfway with heavy cream and close the lid tightly. Shake shake shake until the butter separates from the buttermilk and forms a solid mass. This can take 10-20 mins.
Follow the instructions above to strain, wash, salt, and store the butter.
Notes
Homemade butter keep for at least a week when stored in the refrigerator. I would recommend freezing the butter for long-term storage.
This recipe will yield between ½ cup (1 stick) and 1 cup (2 sticks) of butter. You will also get about 1 cup of buttermilk.