Homemade Butter and Buttermilk

Here’s a recipe for you to make your own (flavored or unflavored) Butter and Buttermilk. 

With butter (and esp. flavored butter) prices going thru the roof, I thought I’d share this one with you to help stretch your grocery dollars a bit farther.    🙂   

Sorry for the lack of photos  – my camera wasn’t around for this one.    🙂




2 pints heavy whipping cream



Leave the cream out for 12 hours before making the butter.

Put the mixing bowl and beaters for your mixture into the freezer for a half hour before you make the butter.



Pour the cream into the mixing bowl and beat until the cream turns yellow and clumps, and the liquid separates out. This is buttermilk! Don’t leave the mixer unattended or when that separation happens the buttermilk will splatter all over your kitchen!!!

Pour the buttermilk into a container and save for another use.

Pour the butter into a cheesecloth-lined strainer. Using a large spatula, press as much liquid as you can out of the butter.

Put the butter in a bowl and pour a few cups of cold water over it. Stir, press, and fold the butter, then drain off the cloudy water. Repeat 8-10 times until the water is clear.

Add salt to taste.

Add minced chives or basil to use on vegetables or pasta.  Add chopped peaches, a bit of honey, cinnamon or strawberries for a sweet flavored butter spread.






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