How to make homemade butter

Last week, our friend Say invited us over. We came with empty stomachs because he subscribes to the theory, “go big, or go home”. A fully stocked fridge, several loaves of banana bread, bacon and MORE is what we expect and have come to love.  Italian was the theme this time. There was gourmet coffee, pasta with simple tomato sauce (also an interesting curry alfredo sauce), affogato, tiramisu, Italian waffles, G for Gelato…and bruschetta served on a baguette with homemade butter. I had to ask, “Say, you made butter?”

Mason Jar Whipping Cream Homemade Butter OurTorontoLife

Let’s get started!

Mason Jar filled with Whipping Cream Homemade Butter OurTorontoLife

Say Pouxai JudyeLee Cyrus Making Homemade Butter OurTorontoLifeAfter 15-20 minutes of shaking, you will hear a “POP!” and the butter will have separated from the buttermilk. You will see two distinct entities in the jar: butter and buttermilk.

Homemade Butter Homemade Buttermilk OurTorontoLifePour the buttermilk into another container, and you will be left with butter. It will be a soft, room-temperature butter. Mix in a bit of salt, and that will bring out the sweet and creamy flavours of the butter.

Serve it on bread, bake with it, smother it on corn on a cob, and/or whatever you do with butter! Just make sure to store it, and it can last for about a month or so (get rid of it when you see fuzzy mold).

Your turn, try it!

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4 Comments on “How to make homemade butter”

  1. CamMi Pham says:

    One time I overwhipped cream and it turned into butter. If you want to avoid the exercise, you can whip it :D

  2. Love this! Can’t believe how easy it is! I’ll be trying this very soon :)

    • i was so surprised to learn the very same thing. and if it’s that easy, and requires really ONE ingredient (plus a bit of salt), then why wouldn’t people make their own? butter is so $ in the stores, and it doesn’t taste as good as this. let me know what you think when you make your own!

      thanks for the blog love and tweet, maria!


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