Homemade Butter (10-Minute Method)

Ingredients
2 cups (480 ml) heavy whipping cream, very cold
1/4 teaspoon fine salt, optional
Ice water, for washing the butter (about 2 cups)
Optional for cultured butter: 2 tablespoons plain live-culture yogurt
Equipment
Stand/hand mixer or food processor; or a jar with a tight lid
Fine sieve or cheesecloth
Spatula and bowl
Parchment paper for shaping and storage
Instructions

  

Instructions
Churn: Beat cold heavy cream on medium-high until it passes whipped-cream stage and separates into yellow butter solids and thin buttermilk (4–7 minutes).
Strain: Pour through a fine sieve, reserving the buttermilk for pancakes or biscuits. Return butter solids to the bowl.
Wash: Cover with ice water and knead with a spatula or clean hand 30–60 seconds. Discard cloudy water and repeat until water runs mostly clear. This step improves shelf life and flavor.
Season & shape: Knead in the salt (if using). Pat dry, then shape into a log or block. Wrap well.
Jar method: Fill a clean jar halfway with cold cream, seal, and shake vigorously 8–12 minutes until butter forms. Proceed with washing and shaping.

Stir yogurt into the cream, cover, and rest at room temperature 12–24 hours until lightly tangy.
Chill thoroughly, then churn and wash as above. Flavor is deeper and spreads beautifully.
Storage & Uses
Refrigerate wrapped butter up to 10 days.
Freeze up to 3 months (double-wrap for best protection).
Use the reserved buttermilk in pancakes, biscuits, or marinades.
Quick Compound-Butter Ideas
Garlic–Herb: Grated garlic + chopped parsley/chives + lemon zest + salt.
Honey Butter: Honey and a pinch of salt.
Citrus–Chili: Lemon or orange zest with chili flakes.
Miso Butter: 1–2 tsp white miso for savory depth.
Clarified Butter & Ghee
Melt butter gently and skim foam. For clarified butter, pour off the clear fat and leave milk solids behind. For ghee, simmer 10–15 minutes until milk solids turn golden and nutty, then strain. Stores for weeks refrigerated and has a higher smoke point.