Rating: 4.5 stars 4.7
38 Ratings
  • 5 star values: 30
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Learn how to make butter, using just cold, heavy cream. It's done with no heavy equipment at all, just good old-fashioned arm power. It's the original elbow grease!

Recipe Summary

prep:
15 mins
total:
15 mins
Servings:
4
Yield:
1/4 cup
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour cream into the jar and screw on the lid. Shake the jar until butter forms a soft lump, 15 to 20 minutes. Continue to shake until buttermilk separates out of the lump and the jar contains a solid lump of butter and liquid buttermilk.

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  • Pour the contents of the jar into a fine-mesh strainer and strain out the buttermilk, leaving the solid butter. Remove the lump of butter and wrap in plastic wrap. Refrigerate until needed.

Chef's Note:

You can do this in a food processor much faster, but I wanted to go old-school.

Nutrition Facts

137 calories; protein 0.8g; carbohydrates 1.1g; fat 14.7g; cholesterol 54.3mg; sodium 15.1mg. Full Nutrition
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