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How to Make Homemade Butter

You don’t need any machines to make hand-made butter. And all it takes is one basic ingredient: cold heavy cream. The only other thing you need is a Mason jar—oh, and some arm power. Because you’re going to shake, shake, shake! For about 15 to 20 minutes until the cream solidifies, and the buttermilk separates. Watch the video, then get the recipe for Chef John’s Homemade Butter. Go ahead, give it a shake!

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Comments7

  • Chef Sherì

To answer your question, chef John, the "water wash" removes more of the liquid "buttermilk", which is done to keep the butter from souring too quickly. So, if you're making a large batch (a pound of butter) this step may be necessary. But if you're just making a small batch, this extra step isn't necessary--- your butter will disappear within a few days once your family gets a taste of it. I just add a very small pinch of salt into the cream before shaking. The salt helps preserve the butter.

  • Chef Kimberly

Humm, I wonder if using home made butter would be better to use in decorators icing to keep it from turning yellow???

  • papatom

What about adding salt?