Make It Yourself Monday: Homemade Butter

Make It Yourself Monday: Homemade Butter

So let’s have real talk. You know those people who make their own EVERYTHING. Ya those people. They have a dirty little secret. Most of the things they make are super simple. As in, it probably only took-them-3-seconds-to-make-type-simple.

I am THOSE people. I’m sorry…I’m sorry. Before you give me an eye roll, let me show you how simple some of these DIY staples can be.

Let’s start off with a bang. Homemade BUTTAH!

I love butter and my family loves butter even more. We buy some high quality stuff and it’s pretty costly. When you look at the ingredients, there are two!

Not only is this recipe insanely simple, it is extremely cost effective too. We were spending $5.00 an ounce on our butter before. This recipe calls for an ingredient that is only .15 an ounce. So I’ll just leave you to that mental math for a second.

Let’s make this happen shall we?

Print Recipe
Homemade Butter
Simple and fast butter with two simple ingredients! Adapted from The Homemade Pantry: 101 Foods You Can Stop Buying and Start Making
Prep Time 10 minutes
Servings
oz cube
Ingredients
Prep Time 10 minutes
Servings
oz cube
Ingredients
Instructions
  1. Pour milk and salt into the bowl of a standing mixer with the paddle attachment
  2. Turn on mixer to medium-high speed. It is helpful to drape a towel over the top of the mixer to prevent splatter
  3. Allow the mixer to do all the work for about 2 minutes or so. You will see the cream mixer start to thicken.
  4. Continue mixing and the mixture will start to resemble whipped cream. You can stop here and have whipped butter, or continue to make a compounded stick.
  5. In another minute or so the mixture will start to look crumbly, and "break." This means the liquid and the solids will separate. You can then carefully poor the liquid into a mason jar and save it as buttermilk!
  6. Take the solid and start to knead the ball of butter into your hands, and squeezing out the liquid. Continue to rinse the butter ball until no liquid comes out.
  7. You can enjoy the butter as is, or place it into the fridge to chill and get firm!
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