This post may contain affiliate links. Did you know that making Homemade Butter is SO simple? If you have leftover cream, here’s a quick guide to making your very own deliciously creamy, fresh butter. It can be quite surprising when you learn how to make butter at home – and that it simply involves whipping the cream, separating the solid part from the liquid part, making it cold and squeezing it into a block.
Whaaaat?! What’s the point of a DIY butter recipe when it’s something we just buy all the time, I hear you ask? Hear me out: Are there times when you have an excess of double cream in your fridge and you know it’s going to go out of date before you’ve had a chance to use it? ( Christmas , I’m looking at you.) Butter is the answer! The bonus of buttermilk Butter is double cream that’s been whipped into a solid and becomes separated from the liquid. This liquid is traditional buttermilk.
This is not to be confused with the buttermilk found in supermarkets, which is cultured and is the kind usually used in baking (and more common in the US). You can use it as a drink or still use it in home baking though ( pancakes , cakes etc) – it’s delicious. It’s also great in soups, salad dressings or as a coating for chicken.
Homemade Butter FAQs It’s best to use double cream for this – or if you’re outside of the UK, heavy cream or rich cream. This type has a higher fat content than thinner creams and gets the right kind of results we need. The better qua.
