How to make homemade butter?

If it is common to buy your butter in supermarkets or at the dairy, it is also possible to do it yourself. And if the idea seems intimidating, it is nevertheless within everyone’s reach!

How much milk should I use to make butter?

Contrary to popular belief, it is better to prefer fresh cream to milk to make butter. For the preparation to take well and be homogeneous, cream with a minimum of 30% fat is recommended. Thanks to this high fat content, the butter will then have a good hold. The cream can be whole or liquid, depending on what is in the cupboards or in the refrigerator. However, the use of a food processor or a whisk will be necessary for the butter to set. Another ingredient is needed to make butter: a pinch of salt. Milk-based recipes exist, but they require a lot of preparation time beforehand, because you have to skim, seed and churn the milk to obtain butter.

Making homemade butter: a recipe in 3 steps

To facilitate the preparation of the butter, it is recommended to use an electric mixer or a food processor such as the Thermomix. The first step is to pour all the cream and the pinch of salt into a bowl or the container of the food processor. Then the preparation must be mixed with a mixer for about 10 to 15 minutes. It is important to mix at high speed so that the preparation takes well. At the end of the 15 minutes, a yellow paste and whey are visible in the bottom of the bowl.

The second step requires a large bowl, a clean cloth and a little physical strength. In order to obtain a well-worked butter, the yellow paste and the whey must be placed in the center of a clean cloth. Previously, the linen will have been placed above a salad bowl. Once the contents have been deposited on the linen, it must be closed well in order to press the butter. The purpose of the operation is to extract all the whey still present. The operation must be repeated 2 to 3 times.

As soon as there is no more whey, the conservation stage can begin. Simply place the butter in a container suitable for the quantity obtained. Then you have to protect the butter by covering it with cling film and let it rest for 12 hours in the fridge. After this time, the butter can be used on toast or for culinary preparations, like Nantes butter.

In video: How to clarify butter

How to make homemade butter by shaking?

For cooks who do not have a robot or electric mixer available, an alternative exists. It is enough to take a glass bottle with a wide mouthpiece. Once the cream and salt are poured into the bottle, it should be shaken vigorously for 10 to 15 minutes on average. The effect on the cream will be similar to that of the beater and will separate the yellow batter from the whey.

Is it profitable to make your own butter?

Commercially, butter remains cheaper to buy than cream. In addition, the fat content in the fresh cream determines the amount of butter that will come out of the preparation. With a 35% fat cream, only 35% of the weight of the cream will turn into butter. From an economic point of view, making homemade butter is therefore not profitable. However, the satisfaction of making your own butter is enough to seduce cooks of all ages. The taste is also better, and the butter can be used perfectly in recipes such as Joël Robuchon’s homemade mashed potatoes.


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