From the Cook
From the Cook
From the Cook
From the Cook
1/5
Instructions
1
Pour your cream in your stand mixer bowl.
2
In your stand mixer, using the whisk option, turn it on. Gradually, turn your speed up. Before turning it on full speed mode, I suggest placing a kitchen towel (or a splash guard if you have one) over the mixer to prevent splatter.
3
Continue to mix on full speed (about 5 minutes) until the butter has separated from the buttermilk.
4
Using a kitchen towel, or cheese cloth, place your butter in the center. Bringing the sides and ends of your towel or cloth, squeeze the remaining buttermilk from the butter, and back in with the buttermilk. Continue to squeeze until no more buttermilk comes from the butter.
5
Reserve your buttermilk in a sealed jar.
6
Reserve your butter in a sealed jar.
My Calorie Intake
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My Notes
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Tips & Tricks (5)
- Chill Your Cream First ❄️Start with heavy cream that's been refrigerated for at least 2 hours; cold cream churns faster and produces superior texture and yield.
- Watch for the Separation Point 👀Stop mixing the moment you see distinct butter clumps floating in cloudy liquid—over-mixing can make the butter greasy and difficult to work with.
- Rinse Your Butter Thoroughly 💧Drain and rinse the butter under cold water while squeezing gently to remove all buttermilk, which prevents spoilage and extends shelf life significantly.
- Salt at the End for Control 🧂Add sea salt after rinsing and kneading the butter so you can precisely control saltiness and ensure even distribution throughout.
- Save Your Buttermilk Byproduct 🥛Don't discard the leftover buttermilk—use it for pancakes, biscuits, or baking for superior tang and tender results.
Recipe Facts
Diet at a Glance
Vegetarian
Gluten Free
Low Sugar
Low Carb
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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