The Homemade Pantry's Butter

Vegetarian
Gluten Free
The Homemade Pantry's Butter
25 min.
6
257kcal

Suggestions


Welcome to the delightful world of homemade butter! If you've ever tasted fresh, creamy butter straight from the kitchen, you know there's nothing quite like it. This simple yet rewarding recipe from The Homemade Pantry allows you to create your own butter in just 25 minutes, using only two ingredients: heavy cream and kosher salt. It's a fantastic way to elevate your culinary experience, whether you're spreading it on warm bread, dolloping it on vegetables, or using it in your favorite recipes.

Not only is this butter vegetarian and gluten-free, but it also boasts a rich flavor that store-bought varieties simply can't match. The process of making butter is a fascinating journey, transforming heavy cream into a luscious spread that you can proudly serve to family and friends. Plus, the satisfaction of creating something from scratch is truly unparalleled.

As you whip the cream, you'll witness the magical transformation as it thickens and eventually separates into butter and buttermilk. The buttermilk can be saved for other delicious uses, ensuring that nothing goes to waste. Once you've rinsed and kneaded your butter to perfection, you can store it at room temperature or freeze it for later enjoyment. So, roll up your sleeves and get ready to indulge in the creamy goodness of homemade butter—your taste buds will thank you!

Ingredients

  • 16 ounces cup heavy whipping cream 
  • 0.5 teaspoon kosher salt 

Equipment

  • bowl
  • plastic wrap
  • kitchen towels

Directions

  1. Combine the cream and salt in the bowl of a stand mixerfitted with the paddle attachment and cover with a dish towel to prevent splattering. Beat at medium to high speed, peeking in every 20 seconds or so. In 1 to 3 minutes, the cream will be whipped and airy, then it will stiffen. After that, the cream will break, and you will have both liquids and solids in the bowl.
  2. When the fat separates from the buttermilk, pour the buttermilk into a jar and refrigerate to use within 3 days.
  3. Run your hands under cold water, then squeeze the butter together, kneading it in the bowl.
  4. Place the bowl in the sink, rinse the butter in cold water, and squeeze it again. Repeat this process until the water runs clear and the butter does not release any liquid when you press on it.Storage: store at room temperature, in a covered container or butter bell for 5 days in the fridge. Or roll and cut into sticks, wrap individually in plastic wrap and store in a freezer bag for 3 months.

Nutrition Facts

Calories257kcal
Protein3.27%
Fat93.46%
Carbs3.27%

Properties

Glycemic Index
0
Glycemic Load
0
Inflammation Score
-6
Nutrition Score
3.1099999811014%

Nutrients percent of daily need

Calories:257.04kcal
12.85%
Fat:27.29g
41.99%
Saturated Fat:17.39g
108.67%
Carbohydrates:2.15g
0.72%
Net Carbohydrates:2.15g
0.78%
Sugar:2.21g
2.45%
Cholesterol:85.43mg
28.48%
Sodium:214.2mg
9.31%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.15g
4.29%
Vitamin A:1111.3IU
22.23%
Vitamin B2:0.14mg
8.36%
Vitamin D:1.21µg
8.06%
Calcium:50.02mg
5%
Vitamin E:0.7mg
4.64%
Phosphorus:43.85mg
4.38%
Selenium:2.27µg
3.24%
Vitamin K:2.42µg
2.3%
Potassium:71.86mg
2.05%
Vitamin B12:0.12µg
2.02%
Vitamin B5:0.19mg
1.93%
Magnesium:5.3mg
1.32%
Vitamin B6:0.03mg
1.32%
Zinc:0.18mg
1.21%
Vitamin B1:0.02mg
1.01%
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