How to Make Fresh Homemade Butter Easily

Making fresh butter at home is delicious and simple! You can use rich cream from local farmers or store-bought cream — the key is to use cream with at least 32% fat content. From 400 ml of cream, I obtained 180 g of butter, which roughly contains about 70% fat.

Ingredients

400 ml heavy cream (minimum 32% fat; cold from the fridge)
Salt (optional)

Instructions (Manual or Mixer Method)

Take the cream out of the fridge and place it in the freezer for 15 minutes to chill thoroughly. The higher the fat content and the colder the cream, the faster it will separate. Place a bottle of cold water in the fridge during this time for extra chill.
Pour the cream into a tall bowl (if using a hand mixer) or into your food processor. Optionally, add a pinch of salt.
Whip the cream. It will first turn into whipped cream, then thicken, and eventually “break” as the butterfat separates from the buttermilk (see photo 2). Continue whipping for another 30 seconds after separation starts.
Drain off the buttermilk from the bowl.
Add 150 ml of cold water and mix again for 1 minute. Drain the water. Repeat this washing step 1 to 3 times to clean the butter. The more you wash it, the purer and creamier the butter will be, and it will keep longer in the fridge.
Remove the butter from the bowl and drain it in a cheesecloth, coffee filter, or kitchen towel to remove excess liquid.
Transfer the butter into a container, cover it, and store it in the fridge.

Instructions for Thermomix

Chill the cream in the freezer for 15 minutes, same as the manual method.
Pour the cold cream into the Thermomix bowl and attach the butterfly whisk. Optionally, add salt.
Mix for 4 minutes at speed 4. Depending on the fat content and temperature, the butter may separate sooner or later. If after 4 minutes the butter hasn’t separated, continue mixing for another 4 minutes at speed 4. You will notice the sound of the motor changes from smooth to a choppy, saw-like noise. Stop the machine shortly after this change.
Drain the buttermilk.
Add 100 g of cold water and mix again for 1 minute at speed 4. Drain the water. Repeat washing 1 to 3 times as desired for purity and longer shelf life.
Drain the butter in cheesecloth, coffee filter, or kitchen towel.
Store the butter covered in the fridge.

💡 Tips

Use very cold, high-fat cream for best results.
Washing the butter thoroughly removes residual buttermilk, extending shelf life.
Add salt to taste for flavored butter or leave unsalted for cooking.
Use fresh homemade butter in baking, cooking, or as a spread.

🥄 Final Thoughts

Making your own butter is surprisingly easy and yields a fresh, creamy product far superior to store-bought. Whether using traditional mixing or a Thermomix, you’ll enjoy the taste and satisfaction of homemade butter every time.