There’s something about turning a simple quart of cream into two everyday staples that feels both old‑fashioned and surprisingly modern. I’ve bought butter and buttermilk for years without thinking twice, but lately—between rising prices, wanting cleaner ingredients, and craving a slower, more intentional kitchen—I found myself wondering if homemade might actually make more sense. One afternoon of experimenting proved it: not only is making butter ridiculously easy, it gives me better flavor, real buttermilk (not the cultured kind), and a sense of resourcefulness that fits the way I want our homestead to run.
Ingredients:
- Heavy Whipping cream
- Water
- Salt (optional)
Directions:
In a stand mixer or in a jar, pour your heavy whipping cream. If your using a stand mixer, use your whisk attachment. If your using a jar, find your person that is the most energetic, and make them shake that jar like there is no tomorrow. I personally like using my stand mixer. Now before we get to butter stage your going to see it turn into a whipped cream consistency first. Once you start seeing liquid and fat separate, you know your getting closer. And that liquid- Keep it! That is buttermilk, great for baking with or it also makes the BEST homemade ranch.
Once your butter has come together, your gonna want to rinse your butter in water, until the water turns up clear. Afterwards, store your butter as you typically would.
Is it cheaper though? Or worth it?
To me, yes. One could argue that its not cheaper at all. And honestly, it really depends on your situation. If you have the time to make butter, and you use buttermilk a lot- I could see where it would be more convenient (I mean, its been way more convenient in my situation anyways). There’s also just something nice knowing your family is putting something in their body that you KNOW has no fillers or weird additives. It really only saves me about 1 penny, unless I find the cream on a good sale. But my family’s health? That’s priceless.