<!DOCTYPE html><html lang=”en”><head> <meta charset=”UTF-8″> <meta name=”viewport” content=”width=device-width, initial-scale=1.0″> <title>Homemade Butter (10-Minute Method)</title> <style> body { font-family: Arial, Helvetica, sans-serif; line-height: 1.6; margin: 40px; max-width: 900px; } h1, h2 { color: #2c3e50; } ul { margin-left: 20px; } .section { margin-bottom: 40px; } </style></head><body> <h1>Homemade Butter (10-Minute Method)</h1> <section class=”section” id=”introduction”> <h2>Introduction</h2> <p> Making butter at home is surprisingly simple, incredibly satisfying, and takes only about 10 minutes. With just one ingredient—heavy cream—you can create rich, fresh butter that’s far superior to most store-bought versions. Whether you’re new to homemade dairy or a seasoned kitchen experimenter, this quick method is foolproof and fun. </p> </section> <section class=”section” id=”description”> <h2>Description</h2> <p> This recipe uses vigorous shaking or a stand mixer/hand mixer to separate the butterfat from the buttermilk. Within minutes, the cream transforms from liquid to whipped cream, then to clumpy golden butter. Once rinsed and kneaded, it’s ready to enjoy on bread, vegetables, or anything that deserves a touch of creamy goodness. </p> </section> <section class=”section” id=”ingredients”> <h2>Ingredients</h2> <ul> <li>2 cups <strong>heavy cream</strong> (or whipping cream; not ultra-pasteurized if possible)</li> <li>1/4 teaspoon <strong>salt</strong> (optional, for salted butter)</li> <li>Ice water (for rinsing)</li> </ul> </section> <section class=”section” id=”instructions”> <h2>Instructions</h2> <h3>Option 1: Jar-Shaking Method (Fun & Kid-Friendly)</h3> <ol> <li>Pour the heavy cream into a large mason jar, filling only halfway.</li> <li>Seal tightly and shake vigorously for <strong>5–7 minutes</strong> until butter forms.</li> <li>Open the jar and pour off the <strong>buttermilk</strong> (save for baking).</li> <li>Add a little cold water, shake again, then drain—repeat until the water runs clear.</li> <li>Remove the butter and knead gently to squeeze out remaining liquid.</li> <li>Mix in salt if desired.</li> </ol> <h3>Option 2: Mixer Method (Fastest)</h3> <ol> <li>Add cream to a stand mixer or bowl with beaters.</li> <li>Beat on medium-high for <strong>3–5 minutes</strong> until whipped cream forms.</li> <li>Continue until the butter separates from the buttermilk.</li> <li>Strain out the buttermilk.</li> <li>Rinse the butter with ice water, pressing it until water is clear.</li> <li>Add salt if using.</li> </ol> </section> <section class=”section” id=”tips”> <h2>Tips</h2> <ul> <li>Use <strong>cold water</strong> for rinsing to help the butter firm up and last longer.</li> <li>Don’t skip rinsing—leftover buttermilk makes butter spoil faster.</li> <li>Add flavors like <strong>honey, herbs, garlic, cinnamon, or lemon zest</strong> after rinsing.</li> <li>Butter made from <strong>non–ultra-pasteurized cream</strong> has the best flavor.</li> <li>Store in the fridge for up to <strong>7 days</strong> or freeze for up to <strong>3 months</strong>.</li> </ul> </section> <section class=”section” id=”corrections”> <h2>Corrections (Common Mistakes & Fixes)</h2> <ul> <li><strong>Butter isn’t forming:</strong> Keep beating or shaking; cold cream sometimes takes longer.</li> <li><strong>Butter tastes bland:</strong> Add a bit of salt or flavorings.</li> <li><strong>Butter is too soft:</strong> Chill briefly or rinse with ice-cold water.</li> <li><strong>Butter spoils quickly:</strong> Rinse more thoroughly to remove all buttermilk.</li> </ul> </section> <section class=”section” id=”enjoy”> <h2>Enjoy</h2> <p> Spread your freshly made butter on warm bread, melt it over vegetables, or swirl it into mashed potatoes. Homemade butter adds a freshness and richness that transforms even the simplest dishes. Enjoy every creamy bite! </p> </section></body></html>
Homemade Butter (10-Minute Method)
