DIY: Homemade Butter

Photos by Monica Schwartz

One of the easiest things to make is your own butter. It becomes even more exciting when you add any number of flavors and added ingredients to make delicious spreads. The recipe below can be varied in countless ways. You can make plain butter from organic cream, or you can add lavender, lemon peel, vanilla, spices like cardamom, cinnamon, or sage, rosemary, thyme, jams, honey, etc. The combinations are endless, and with a base recipe, you can explore them all.

12 C. unsweetened cream (will yield about half the amount in butter)
optional ingredients may include salt and any variety of herbs

Phase two in making butter: whipping beyond cream

Blend. You can use a blender, hand whisk or mason jar to blend, whisk or shake. Do so until the liquid separates from the fat. Using a cheese cloth, squeeze as much water from the butter as you can. Rinse the butter with fresh cold water until it runs clear.

Straining butter from buttermilk using a cheese cloth

Add salt and herbs as desired, and mix by hand. You can press the butter into any type of mold you would like.

Shaping and wrapping the butter in parchment paper

Refrigerate until needed. Butter will keep fresh for up to two weeks.

Herbed butter rolls in parchment paper