Homemade Butter and Buttermilk
Prep time
Cook time
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Luckily making your own raw butter is super easy - we love this homemade butter and buttermilk recipe.
  • Cream (any amount, but the more you have the more butter you get)
  • Ice water (optional, but it does help preserve the butter longer)
  • Salt (optional, but again, helps the butter "keep" longer)
  1. Place cream in your blender or food processor. Making sure the lid is tight, start blending on high for 5 - 10 minutes. Ultimately you are taking your cream well beyond the "whipped cream" phase into an almost curdled phase.
  2. Once your cream is well curdled and you see the fat start to separate from the milk, let it rest for a couple of minutes.
  3. Pour the contents of the blender/processor into a cheesecloth (I've used a flour cloth, too). Squeeze out all the liquid into a bowl. Congratulations! That is your buttermilk!
  4. Dump the butter that is left in the cheesecloth back into the food processor and pour some ice water over the butter. You don't need a lot, just enough to help "rinse" the butter from any remaining buttermilk. This is technically an "optional" step but it will help your butter last longer.
  5. Pulse your blender/processor a couple of times.
  6. Pour contents back into cheesecloth. Squeeze out (and discard) remaining water. Congratulations! What's left in your cheesecloth is butter. Feel free to add some sea salt or other herbs to make salted butter, herb butter, etc.
  7. Pat yourself on the back. You are officially old school.
Recipe by Thank Your Body at https://www.thankyourbody.com/how-to-make-butter-and-buttermilk/