From cinnamon sugar to steak herb butter, these four quick and easy homemade butter recipes will have you making butter weekly.
Yeah, I know what you’re thinking. Homemade butter? Excuse me? Is this 1850? No, it’s not. It’s 2021 and you’re currently eating butter filled with weird chemicals and preservatives that your body has no idea what to do with. Let’s fix that. Put on your best farm hand outfit and let me tell you why homemade butter will change you.
Everyone loves butter, not everyone knows how to make it.
Plot twist- it’s remarkably easy and takes less than ten minutes. If you’re making plain butter, you only need one ingredient. Heavy cream. Let’s talk about the cream you’re going to use. Remember when I said your butter was full of weird shit? So is most of the heavy cream in grocery stores. Find yourself a farmers market, or head over to Whole Foods, Fresh Market, or Publix/Harris Teeter. Most high end grocery stores will have at least one brand without additives. If it has carrageenan in it, run.
What the hell do I make butter with?
A food processor. Or a stand mixer with a whisk attachment. Again, it’s 2021. Modern appliances make this seamless.
This is another recipe I can’t take full credit for. My dear friend Ricky got me into making butter a few years ago and I’ve never looked back.
In this blog, I’m going to give you four recipes. The basis for all of these recipes is 16 oz heavy cream. You’ll add the below ingredients to these once it becomes butter.
Cinnamon Sugar Butter
- 1/4 cup brown sugar
- 2 tbsp cinnamon
Steak Herb Butter
- 2 cloves minced garlic
- 1 tsp salt
- 5 sprigs of thyme
- 1 sprig of rosemary
Lemon Dill Butter
- 1 tbsp dried dill
- zest of one lemon
- juice of one lemon
- 1 tsp salt
- 2 tbsp honey
Okay, lets do this.
Honestly, I recommend doing this in a food processor. I used my Kitchen Aid to better show the process. The video below shows the stages that the cream will take to become butter. Whipped cream, a gross looking curdled cream, and then it will completely separate from the buttermilk and become butter. That’s right, you get buttermilk out of this too. HELLO HOMEMADE RANCH.
After it gets to the final stage, you need to strain the buttermilk (reserve it or throw it out, I don’t really care) and press the butter. Use either a cheesecloth or a mesh sieve. There should be no liquid left in the butter. To ensure this, pour ice water over the butter and press until it runs clear.
Now pick a recipe from this blog and add your ingredients. The easiest way to combine them is to throw them all back in the food processor for a few seconds.
And just like that, you’ve made butter. How cool. A new skill to add to your dating profile. Your grandmother will be so proud.
Homemade Butter Four Ways
- Food Processor or Kitchen Aid
- 16 oz Heavy Cream
- FOR CINNAMON SUGAR BUTTER
- 1/4 cup Brown sugar
- 1 Tbsp Cinnamon
- FOR STEAK HERB BUTTER
- 2 cloves Minced garlic
- 1 tsp Salt
- 5 springs Thyme fresh
- 1 spring Rosemary fresh
- FOR LEMON DILL BUTTER
- 1 Tbsp Dill dried
- Zest of one lemon
- Juice from one lemon
- 1 tsp Salt
- FOR HONEY BUTTER
- 2 Tbsp Honey
- To make the butter base, pour heavy cream into either a food processor or stand mixer with a whisk attachment.
- Turn food processor or mixer on high until butter separates from buttermilk. It is a gradual process, and will go through three main stages. It will look like whipped cream, then curdled milk, then it will completely separate. It will be obvious when this happens.
- Strain the buttermilk into a container and either reserve or discard.
- Press the butter against a mesh sieve or squeeze through cheesecloth until no more liquid can be pressed out. Pour ice water over the butter, once it runs clear you are done.
- To make any of the four butters, combine the ingredient with the butter in a bowl and mix. A fork is the best mixing method-or throw it back into the food processor to combine quickly.