Real Homemade Butter

Virgin, unsalted butter…

How about some butter with that toast?

A few months ago, I was distressed because I ran out of butter. It was evening and I had about $1.07 in my bank account. And my soul was begging for garlic bread.

And then I found a 1/3 full container of heavy cream in the back of my refrigerator. Someone had once told me that that if you mix heavy cream hard and long enough, it makes butter. Of course the internet verified that claim, but since I had an addiction to scratch, I thought it was the perfect time to break out my mixer and get to churning.

And thus, butter was born! This is virgin, unsalted butter, but this realization made me realize that the possibilities of flavor could be endless. I used inexpensive store brand heavy cream to make this, and even that was pretty good. It’s not Kerrygold Irish Butter, but it’s far from terrible!

To get a better, richer flavor, definitely go with the best quality of heavy cream you can get your hands on. Organic and especially grass fed varieties will deepen the flavor of your butter.

Did I mention that this is easy to make?

Real Homemade Butter

Servings 1 Stick (Approximately)


  • 1 Cup (225ml) Full Fat Heavy Cream, Cold Try to use quality organic, grass fed, or even raw grass fed milk if you can get your hands on it.


  1. If using a jar: Pour your heavy cream into a large jar and seal it tight. Shake the hell out of it until you get a chunky lump (or lumps) of solid fat. This could take anywhere from 15 to 30 minutes if you care about the workout.
  2. If using a hand or stand mixer (‘cause you can keep that butter-jar workout): blend the heavy cream on medium until it begins to reach soft or high peaks. Gradually increase the speed to high and continue mixing until all of the fat solids separate from the liquid. This end liquid is called Traditional Buttermilk.
  3. The fat solids are the butter. Using a sieve or colander, strain out the traditional buttermilk into a Tupperware container; refrigerate for later use. Using your hands, lump the butter together with a cheesecloth, clean cotton t-shirt, or eco-friendly paper towel, squeeze out as much of the remaining buttermilk as possible.

    Butter Churning
  4. Shape the remaining butter into a block or mound, using a knife to shave off any debris left over from the cheesecloth or paper towel.
  5. Serve with your favorite (or not so favorite) slice of bread! I loved it with homemade sourdough.


Recipe Notes

  • This is homemade butter without the mechanical process that completely removes the buttermilk, so it will only have a shelf life of approximately 1-2 weeks.
  • Let the butter come to room temperature and add salt or herbs to intensify the flavor of your butter.

© 2018 Parker Artistry Brands LLC, All Rights Reserved.

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