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Homemade Butter
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Recipe courtesy of Mary Berg

Homemade Butter

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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 3/4 cup



  1. Pour the cream into a food processor and process on high for about 5 minutes, or until the cream looks very curdled and it sounds splashy.
  2. Strain the mixture through a fine-mesh sieve lined with cheesecloth and squeeze gently to remove as much of the buttermilk as possible.
  3. Add the ice to a large bowl and cover with water. Add in the butter and, using your hands, squeeze and knead the butter just to get a bit more of the buttermilk out and lightly chill the butter. Drain away the water and ice, dry out the bowl and mash the salt into the butter.
  4. Transfer to a serving vessel or wrap in wax or parchment paper and serve at room temperature or chilled.