Seasonal Recipes

Homemade Butter

  • 2 cups heavy whipping cream, brought to room temperature
  • 1 pinch seasalt
  1. Add whipping cream to blender jar and secure lid.
  2. Turn blender on to speed 2 and run cycle for 45 seconds, then press "Pulse" to stop.
  3. Using a spatula, move whipped cream towards center of jar and secure lid. Press "Pulse" and hold down, 2-3 seconds, until whipped cream has stopped blending. Using a spatula, move contents towards center of jar. Repeat this step of pulsing, stirring and securing lid 10-12 times.
  4. Once buttermilk begins to separate from butter curds, press "Pulse" for 2-3 seconds until solid butter curds separate from buttermilk.
  5. Power blender off, remove lid and place a piece of cheesecloth over the lid. Over a bowl, slowly turn the blender jar over and allow liquid (buttermilk) to move through the cheesecloth into the bowl.
  6. Once the liquid is removed, scoop the butter from the cheesecloth and place in a mason jar or plastic container. Refrigerate until ready to use.
  7. Note: You can also save the buttermilk for future use as well!