Making Homemade Butter, Buttermilk, Whip Cream, & Ensuring your family’s security has never been easier!
From Store-Bought to Self-Sufficient: Whip Up Homemade Butter, Buttermilk, Whip Cream and Food Security in Just Minutes!
Remember the panic buying of 2020? Empty shelves and soaring prices left many feeling vulnerable.
What if you could take control, and ensure your family has access to essential ingredients, even during uncertain times?
This blog post empowers you to do just that, starting with a kitchen staple: butter.
How to make your own Homemade Butter video:
Forget store-bought butter with its questionable ingredients and hidden costs!
This recipe unlocks the magic of making your own homemade butter, crafted in just 5 minutes on High setting, or 14 minutes a low setting using your trusty food processor or blender.
It’s surprisingly simple, incredibly rewarding, and yields a delicious, stick butter or spreadable butter that’s miles ahead of anything you’ll find on supermarket shelves.
But wait, there’s more!
The process also produces a bonus: luscious buttermilk, perfect for pancakes, waffles, and tender baked goods. Talk about a win-win!
What is the easiest way to make butter at home?
- Gather your tools: You’ll need heavy whipping cream (5 cups), your food processor/blender, a bowl, a strainer, ice-cold water, and optionally, butter molds. This will yield about 4 sticks.
- Getting started: Pour heavy cream into a food processor or blender. Process on high until butter separates and you see liquid (buttermilk), takes about 5-10 minutes on high or 14 minutes on low.
- Know when to stop: Keep an eye out for that telltale liquid – that’s your cue to pause. Strain the butter, discarding the buttermilk (or saving it for later culinary adventures).
- Wash away the milky magic: Give your butter a refreshing bath in ice-cold water, squeezing gently to remove any remaining buttermilk. This ensures longer storage and prevents a sour taste.
- Season to perfection (optional): Add a pinch of salt for extra flavor, or leave it plain for pure, unadulterated butter bliss. A little bit of salt will help butter last longer.
- Shape and store: Mold your butter into beautiful pats or sticks using molds or simply wrap it in parchment paper. Now, the sweet reward: stash it in the fridge (up to 6 weeks) or freezer (about 9-10 months) for future enjoyment.
Bonus tip:
When making homemade butter the heavy whipping cream expands first to whip cream & then condensing back down to butter & buttermilk.
Therefore, I suggest adding 5 cups of heavy whipping & no more to
Make a larger batch and freeze your butter for long-term food security. Aim for 6 months’ worth to feel truly prepared!
What is the best cream to make homemade butter with?
There are 3 different options that vary in the percentage of butterfat, the higher the butterfat, the higher yield of butter, the lower-fat whipping cream will yield a less amount of butter.
Heavy cream, whipping cream, or heavy whipping cream are all excellent choices for making homemade butter. Heavy cream, has the highest
How to make homemade butter the old fashioned way?
- Place within a butter churn heavy whipping cream. Starting with 2 cups is usually a good rule of thumb.
- Churn butter by agitating until the butter separates from liquid, which is buttermilk.
- Drain out the liquid buttermilk with a strainer or cheesecloth. Then squeeze out excess buttermilk from butter.
- Wash butter by squeezing it in a bowl of ice cold water to remove any buttermilk that is left in butter.
- Squeeze out excess water then add desired salt by kneading it into butter like dough.
Is it cheaper to make your own homemade butter?
It can vary depending on where you live and where you shop.
I did my own calculation for places I shopped and it ended up being slightly cheaper to make both organic and non organic.
When heavy whipping cream goes on sale of course it’ll be even cheaper to make, and being that heavy whipping cream can be frozen, it can be stored to make at a later time
What are the different types of butter?
- Salted- Salt is added
- Unsalted- Salt is not added
- Clarified- Milk solids & water removed
- European- Higher fat content & lower moisture
- Whipped- air added; lighter & lower density, lower fat/fewer calories
- Ghee- a version of clarified butter; milk solids removed, but are cooked with longer until butterfat slightly browned
- Cultured- Contains live bacterial cultures to fresh cream
- Spreadable- Can bring standard butter to room temperature; but spreadable butters have oil added.
What are some different flavored butters?
Also known as compound butter, or finishing butter; which is a type of butter that is mixed with herbs, spice blends, or other ingredients. Here are a few popular examples.
- Walnut & Blue Cheese
- Jalepeno & Lime
- Bacon & Cheese
- Lemon & Herb
- Garlic & Herb
- Thai Curry
- Spicy Harissa
- Pumpkin Pie
- Chocolate & Orange Ganache
- Maple & pecan Pie
- Vanilla & Cinnamon Cream
How to make homemade whipped cream?
- Add heavy whipping cream (2 cups) to a food processor or blender
- After about 30 seconds to a minute it’ll become frothy; at this point pause.
- Add powder sugar (1/2 cup) and vanilla extract (1 tsp) and continue mixing for 2-3 minutes; once you’ve achieved the right consistency & thickness; until stiff peaks.
- Whipped cream can be light & fluffy or if mixed slightly longer thicker & heavier consistency
How to make the perfect whipped cream?
Whether if you put in all ingredients straight away, or wait to add your powdered sugar and vanilla once frothy, it’ll come out just fine either way.
Putting your bowl (glass or metal preferred) into the refrigerator for at least 15-30 minutes before making whipped cream, or longer is preferable.
After you’ve finished making your whipped cream you can transfer the mixture the mixture into a piping bag, use it as cake icing, topping your favorite dessert, or putting it into some hot chocolate.
Fun Fact: Whether if you say whip cream or whipped cream, it’s all in the same.
An additional fun fact: Whipping cream is the base for whipped cream.
Beyond the butter:
This recipe is just the first step on your journey to food self-sufficiency. Stay tuned for future posts where we’ll delve into:
- Bulk food storage strategies for a year’s worth of essentials
- Budget-friendly tips and tricks for stocking your pantry
- Essential skills to become a confident home cook and food preserver
By embracing the art of making your own homemade butter and exploring other food prep techniques, your from scratch cooking skills are growing.
You’re not just making delicious treats, you’re building resilience, empowering your family, and taking control of your food security.
So, grab your blender, crank it up, and get ready to experience the satisfaction of creating your own
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Printable Recipe Here!
Yield: 4 sticks of butter
Delicious Homemade Butter & Buttermilk
Homemade butter & buttermilk is not only delicious, but easy to make! It's an excellent skill to have when learning from scratch cooking, & ensuring your family's security if there were a food shortage.
Prep Time14 minutes
Ingredients
- 5 Cups of heavy whipping cream
- 1/4 tsp fine sea salt (salt is optional)
- A butter mold or container
Instructions
- Pour heavy cream into a food processor or blender. Process on high until butter separates and you see liquid, takes about 5-10 minutes
- Strain the liquid buttermilk through a strainer, until only butter is left. Squeeze remaining liquid from butter.
- Wash butter by placing it in a bowl of ice water and squeezing out excess buttermilk
- Squeeze out water and add desired salt by kneading salt into butter. I use only 1/4 tsp salt, as I don't like to use a lot. However, using a bit of salt helps for butter to keep freshness longer.
- Enjoy! Store in refrigerator 2-6 weeks and in freezer for 9-12 months.
Notes
I only use 5 cups of heavy whipping cream in my 12 cup food processor because heavy whipping cream expands as it turns to whipping creams stage, then condenses back down when butter stage is reached.
I make two batches to get a little more than 8 sticks.
