Forget about store bought butter because this CREAMY HOMEMADE BUTTER (JUST 2 INGREDIENTS) is not only stupid simple to make, it just needs 2 ingredients! Creamy butter ready in no time, perfect for toasts, croissants, flaky Indian bread (parathas) or just about anything.
Today I am sharing (finally!!) our favorite and the only way we use to make CREAMY HOMEMADE BUTTER! Ronak started making homemade butter few years back when we were living in Denver. We got so hooked to the way it turned out ( if you have eaten Indian white butter or makhan, you will understand!) that we kind of prefer it better than the best of the best store bought butters but in all honesty, it’s so delicious. Super creamy with perfect saltiness.
All you need is a good quality heavy cream and salt. Don’t skimp on the quality of heavy cream as that is the main ingredient here. We absolutely love buying heavy cream from Sam’s Club but use any good quality heavy cream you have access to. You also need a strong blender with paddle attachment. We love making it in our Ninja Pulse Blender ( It’s a very old version I have from around 2012. I love love my blendtec but this Ninja pulse blender was the first blender we bought after getting married and still it works great. ) but you can use any you have. We have found that using paddle attachment works best for making butter from heavy cream but if don’t have that, try with regular blade.
Ronak also made a version with chilies which was awesome but then we felt it wasn’t spicy enough or should I say it was barely spicy? So we will perfect that one again and share with you guys soon.
Until then LETS MAKE THIS CREAMY HOMEMADE BUTTER ->>
Get your hands any good quality heavy cream and we want it cold. If it’s not cold, I would suggest letting it sit in refrigerator overnight.
We started with little more than half quart ( little over 16 fl oz / 423 ml) cold heavy cream in our blender jar attached with paddle attachment. Turn it on for 30-45 seconds. This is how it should look. If it’s not at this stage yet, blend some more.
After few minutes, this is how it should look. You can see it coming together.
This is what you are looking for. It will take few minutes, and the amount of time it takes will depend on a lot of factors – if there is enough heavy cream in your blender jar for the blade to work on (so if you feel blade is kind of running empty and heavy cream or solids are settled at bottom, add some more heavy cream), if your heavy cream was super chilled (MUST! NO SKIPPING THIS STEP!).
You will see whey (liquid part) separate from solids which is your butter but we now need to run this through water so we get it cleaned and then making sure almost all the water is out from butter.
Make sure you have a sturdy strainer/sieve. I prefer plastic strainer (this one of from Dollar Tree) over metal strainer. Make sure to gently but carefully empty the contents of blender into strainer. You will see liquid come out first and then your butter will come.
Carefully run it under cold tap water. Keep running for a minute or two until water becomes almost clear. Place it back in blender and blend again for 30-45 seconds to squeeze out all the excess water.
It will look somewhat like this. Gently press the butter with your hands by folding it and pressing again to squeeze out any excess water. Now last time place it back in blender and add desired level of salt. Blend for a quick few seconds and that’s about it! YOU MADE YOUR FIRST HOMEMADE BUTTER!!! BRAVO!
- Good quality HEAVY CREAM ( 1 QT)
- Salt to taste
- Get your hands any good quality heavy cream and we want it cold. If it's not cold, I would suggest letting it sit in refrigerator overnight.
- We started with little more than half quart ( little over 16 fl oz / 423 ml) cold heavy cream in our blender jar attached with paddle attachment. Turn it on for 30-45 seconds. It should start to come together kind of whipped cream stage. If it's not at this stage yet, blend some more.
- After few minutes, it will start to come together. You can see solids separate from fats which is butter.
- It will take few minutes, and the amount of time it takes will depend on a lot of factors - if there is enough heavy cream in your blender jar for the blade to work on (so if you feel blade is kind of running empty and heavy cream or solids are settled at bottom, add some more heavy cream), if your heavy cream was super chilled (MUST! NO SKIPPING THIS STEP!).You will see whey (liquid part) separate from solids which is your butter but we now need to run this through water so we get it cleaned and then making sure almost all the water is out from butter.
- Make sure you have a sturdy strainer/sieve. I prefer plastic strainer over metal strainer. Make sure to gently but carefully empty the contents of blender into strainer. You will see liquid come out first and then your butter will come.
- Carefully run it under cold tap water. Keep running for a minute or two until water becomes almost clear. Place it back in blender and blend again for 30-45 seconds to squeeze out all the excess water.
- Gently press the butter with your hands by folding it and pressing again to squeeze out any excess water. Now last time place it back in blender and add desired level of salt. Blend for a quick few seconds and that's about it! YOU MADE YOUR FIRST HOMEMADE BUTTER!!! BRAVO!
SOME DELICIOUS BREAD RECIPES TO ENJOY WITH HOMEMADE BUTTER ->>
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