It’s quick and easy to make your own butter at home. The taste is superior and also has a higher fat content than regular store bought butter depending on the type of cream used to make the butter. However, it does have a shorter shelf life than store-bought butter. You can use this butter for baking and cooking or to spread on toast. I use it to make ghee and croissants.

• Ingredients:
• 2 cups of heavy cream (500 mL)
• 2 cups of ice-cold water (500 mL)

Place the cream in a food processor.

Process the cream until it becomes a thick whipped cream.

As you continue to process, the whipped cream will separate into granular butter and liquid (buttermilk). 

Empty the mixture into a bowl and add 1 cup of the ice cold water.

Use a spatula to press the butter into a solid mass. Strain the liquid using a sieve into another container. Add the remaining cup of cold water. Continue pressing so all remaining butter particles adhere to the solid mass. Strain again and continue pressing to remove any remaining liquid. Be sure to remove as much liquid as possible or your butter will become sour. The liquid or buttermilk can be used for cooking or baking or made into a delicious drink. 

Wrap the butter in either wax, parchment or freezer paper or store in an airtight container. The butter can be stored in the refrigerator for 1 to 3 weeks. The storage time is dependent on how well the butter has been strained, any leftover liquid in the butter will cause the butter to sour. At this point I make the butter into ghee which will be demonstrated in another blog.