Homemade Butter
Homemade Butter
Ingredients
For the Butter
- 1 quart heavy cream, cold
- 1 marble, clean
- 1/4 teaspoon salt, optional, or to taste
Instructions
- 1
Place the clean marble inside a reusable bottle with a secure lid. Ensure the bottle is thoroughly clean and dry.
⏱️ 1 min
- 2
Pour the cold heavy cream into the bottle, filling it almost to the top. Leave some headspace for the cream to move and agitate effectively.
⏱️ 1 min
- 3
Screw the lid tightly onto the bottle. Begin shaking the bottle vigorously, using a back-and-forth and up-and-down motion. Continue shaking until the cream starts to thicken significantly, and the marble may get stuck at the top.
⏱️ 5 min
- 4
Continue shaking vigorously. The cream will eventually separate into solid butter and liquid buttermilk. You will hear the distinct sound of the solid butter clunking against the bottle, separate from the sloshing liquid.
⏱️ 10 min
- 5
Carefully open the bottle and pour the buttermilk into a separate container. This buttermilk can be saved for baking or drinking.
⏱️ 1 min
- 6
Squeeze the bottle to push the solid butter out onto a clean plate or shallow dish.
⏱️ 1 min
- 7
Rinse the butter under cold running water while gently kneading or pressing it with your hands or a spatula. This step is crucial to remove any remaining buttermilk, which helps extend the butter's shelf life.
⏱️ 3 min
- 8
If desired, add salt or any other flavorings (such as herbs) to your homemade butter. Mix thoroughly until evenly distributed.
⏱️ 1 min
- 9
Shape the butter as desired, such as into a log or block. Store it in an airtight container or butter dish in the refrigerator.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Butter
Ingredients
For the Butter
- 1 quart heavy cream, cold
- 1 marble, clean
- 1/4 teaspoon salt, optional, or to taste
Instructions
- 1
Place the clean marble inside a reusable bottle with a secure lid. Ensure the bottle is thoroughly clean and dry.
⏱️ 1 min - 2
Pour the cold heavy cream into the bottle, filling it almost to the top. Leave some headspace for the cream to move and agitate effectively.
⏱️ 1 min - 3
Screw the lid tightly onto the bottle. Begin shaking the bottle vigorously, using a back-and-forth and up-and-down motion. Continue shaking until the cream starts to thicken significantly, and the marble may get stuck at the top.
⏱️ 5 min - 4
Continue shaking vigorously. The cream will eventually separate into solid butter and liquid buttermilk. You will hear the distinct sound of the solid butter clunking against the bottle, separate from the sloshing liquid.
⏱️ 10 min - 5
Carefully open the bottle and pour the buttermilk into a separate container. This buttermilk can be saved for baking or drinking.
⏱️ 1 min - 6
Squeeze the bottle to push the solid butter out onto a clean plate or shallow dish.
⏱️ 1 min - 7
Rinse the butter under cold running water while gently kneading or pressing it with your hands or a spatula. This step is crucial to remove any remaining buttermilk, which helps extend the butter's shelf life.
⏱️ 3 min - 8
If desired, add salt or any other flavorings (such as herbs) to your homemade butter. Mix thoroughly until evenly distributed.
⏱️ 1 min - 9
Shape the butter as desired, such as into a log or block. Store it in an airtight container or butter dish in the refrigerator.
⏱️ 2 min