Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 1 Rating

Make your own creamy, delicious butter at home with this easy recipe from chef Linton Hopkins of Restaurant Eugene.

The Martha Stewart Show, April 2012

Gallery

Recipe Summary test

Yield:
Makes about 1/2 cup
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place heavy cream and buttermilk in a sterile jar; cover and shake just to combine. Let stand in a 65-to 72-degree room for 3 days.

    Advertisement
  • Transfer cream mixture to the bowl of an electric mixer fitted with the paddle attachment and covered with a shield. Mix for 2 to 5 minutes until a ball forms. Drain buttermilk from bowl and keep refrigerated in a covered container.

  • Pour cold water over butter in bowl to rinse. Transfer butter to a clean work surface; using butter paddles, fold butter until softened and all of the liquid "weeps" from the butter, 20 to 30 minutes. Butter may be stored in a covered container, refrigerated, for up to 1 week.

Advertisement

Reviews

1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0