Homemade Salted Butter
Food Preserving

How to Make DIY Salted Butter

Homemade Salted Butter

Em and I both like to try our hand at making most things at least once.  It’s a great way to connect with traditional skills and an eye opener at how much our tastebuds have come to accept meh, homemade butter is one of these things.

Homemade tastes so much better than what you buy in store.  You also know exactly what’s in it, and can tailor foods to suit you and your family’s tastes.

Making our own butter was certainly one of the traditional skills both Em and I wanted to try.  We both like to use butter in cooking and baking, and with the inevitable price hikes to foods, it was fast becoming expensive to buy.

Em did her homework on this one and I was super surprised at how simple and easy butter is to make yourself.  I honestly had no idea it was so simple.  So, I will not buy butter again.  Making it yourself is way too easy.

Follow the instructions below, and don’t forget to let us know how you go and if you have a simple recipe to share.

Ingredients for Making Butter

Ingredients

600ml thickened cream (not light cream)
salt (I like to use sea salt, but use what you like or have available)

Equipment

All you need is a food processor.  A chux cloth or cheesecloth to drain the butter is optional.

Instructions

Place the cream in the food processor and start blending on high speed.  Once the cream looks like whipped cream (about 45 seconds), drop the speed to medium-low.  The whole process will take around 7 minutes, depending on your mixer.  If you leave the speed too high, the blades tend to just blend the cream on the bottom, leaving a line of whipped cream around the top.  A medium-low speed allows the top of the cream to fold down onto itself and mixes all of the cream.  If it looks like some of the cream isn’t mixing, just stop it every now and then and scrape down the sides.

Process Cream and Salt

After around 5-6 minutes, you will see the cream change colour from white to a pale yellow and then it will start to split.

Cream splitting - Butter and Butter Milk

You will first hear the liquid sloshing in the mixer, then you’ll see the liquid separate from the solids. Stop the machine and drain off the liquid.  This liquid is buttermilk and can be used in baking or to make pancakes, so don’t throw it away.

Blend a tad further (only a few seconds) to ensure all the buttermilk has separated from the butter, but don’t overmix. If you process for too long, it’ll start turning into whipped butter.

Drain any extra buttermilk, then squeeze the butter in your hands to ensure all the liquid is removed. If you prefer, wrap it in a chux cloth or cheesecloth and squeeze to remove all the liquid.

At this point, you have unsalted (sweet) butter. If you want salted butter, add salt to taste and mix it in gently.  Most commercial butters have an average of 2.5g (about half a teaspoon) of salt per 100g, but the best thing about homemade is you can add as little or as much as you like.  Just add a bit at a time until you’re happy with the taste.

That’s it. If you want, you can place the butter in an ice bath to firm up, but it’s optional.  Otherwise pop it in a container and refrigerate as you would any butter.

Ice Bath - Washing Butter

For this homemade version, I used 600ml of home brand thickened cream which yielded just over 300g of butter and around 260ml of buttermilk.  The amount of butter and buttermilk you get will depend on the type of cream you use and its fat content.  I also used less than a teaspoon of salt.

Homemade Salted Butter

How long it last in the fridge is something I haven’t worked out as yet as we eat it before I can gauge its shelf life.  However, online research shows it should last about 2-3 weeks in the fridge.

It also freezes really well if you can’t eat it all within a few weeks.  I like to make at least a double batch so I can freeze one for later.  To store, all you need to do is wrap it tightly in cling wrap or place it in a zip lock bag and expel all the air.  I prefer to wrap it in individual pieces so that I only take out what I need and not the whole block.

The great thing about making your own is that you can add different ingredients to make your own flavoured butter.  Add fresh chopped garlic for your own garlic butter, or your favourite herbs for a delicious herb butter to accompany some baked fish.

For more great simple homemade recipes check out our other posts under our food category.  We have some great tasty recipes the whole family will love.

 

Kitchen Conversion Chart
Many people ask for help understanding conversions in the kitchen.
We’ve detailed some of the basic measurement’s conversions into a beautiful PDF download for you.

YES PLEASE

 

Please accept YouTube cookies to play this video. By accepting you will be accessing content from YouTube, a service provided by an external third party.

YouTube privacy policy

If you accept this notice, your choice will be saved and the page will refresh.

Please note that the information contained in this website is for general information purposes only and is not intended to replace professional advice. We ask that you do your own research to ensure the information contained herein is appropriate for your intended use. Please refer to our terms and conditions for further information. This page is monetised with ads and affiliate links and are published in accordance with this sites terms of use policy. Copyright ©2017 Homebasics101. All rights reserved.

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.