There’s something grounding about making butter from scratch.
It’s simple. It’s a little bit magical. And it’s one of those small kitchen rituals that reminds me food doesn’t have to be complicated to feel special.
This is how I make butter at home, slowly, thoughtfully, and with the intention of using every part of it.
When I first made butter, I assumed it would be far more complicated than it actually is. In reality, it turned out to be one of the simplest things I’ve ever made in the kitchen.
If you’ve ever felt intimidated by the idea, don’t be, just give it a go.
Choosing the Cream
I start with cold, good-quality whipping cream, poured straight into my KitchenAid.
If you don’t have a mixer, you can absolutely make butter in a mason jar instead just pour in the cream, seal it tightly, and shake. It takes a bit more time and effort, usually around 20 to 30 minutes, but it works beautifully and feels very hands-on.
It’s also a fun way to get kids involved in the kitchen. Let them take turns shaking the jar and watching the cream change it’s such a simple way to show how food transforms, and there’s real excitement when the butter finally forms.
The better the cream you use, the more flavourful your butter will be. I often use Avalon Dairy whipping cream. I’ve made butter with other brands of whipping cream as well, and it does turn out beautifully.
That said, I do find the flavour richer and fresher when I use Avalon, especially since it’s local and minimally processed. When a recipe has only one main ingredient, those small differences really come through.
Letting the Cream Transform
I start the mixer slowly for the first few minutes, about three to five, just enough to let the cream thicken slightly. Starting slow helps to prevent splatter. If you turn the mixer on high right away, the cream tends to fly everywhere, but letting it thicken first keeps things much more contained once you increase the speed.
Once it reaches that stage, I turn the mixer to high and cover it with tea towels to keep everything contained. This is when the real transformation begins.
The cream moves from whipped…to grainy…and then almost suddenly, it separates.
It’s a quiet kind of magic, one of those moments that reminds me how much can happen when you simply give something time.
About 11 Minutes In: Butter
When I use organic cream, the butter forms somewhere between 10 and 11 minutes.
When I’ve used more conventional grocery store brands, it can take closer to 20 minutes for the butter to fully come together. Either way works, it’s just a good reminder that the quality and freshness of the cream can change both the flavour and the timing.
Once the butter forms, the solids pull away from the liquid buttermilk, and you’re left with something unmistakably different from where you began.
Pouring Off the Buttermilk
I carefully pour the buttermilk into a jar, saving every drop.
Fresh buttermilk feels like liquid gold in the kitchen the kind of thing my grandmother (and her grandmother before her) would never have wasted. Making butter this way naturally encourages you to use everything, honouring the ingredient and the work that went into it.
Rinsing the Butter
While I’m cleaning up, I place the butter into a bowl of ice water.
From there, I gently press and fold it, changing the water until it runs clear. You can also rinse your butter under running cold water, but I prefer using a bowl, if a small piece breaks off, it stays with you instead of disappearing down the drain.
When something is this good, you don’t want to lose any of it.
It’s another small ritual, hands in cold water, butter slowly firming, simple, but deeply satisfying.
Salting (or Seasoning) the Butter
This is where I season the butter.
In our house, we use Baja Gold mineral sea salt. We like using mineral-rich salts in our cooking and baking because they season food gently and thoughtfully, without any synthetic additives or chemical processing.
I mix the salt in slowly, tasting as I go.
And while I usually keep my butter simple, this is also where you can get creative:
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Fresh herbs like rosemary or thyme
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Cinnamon and sugar for a lightly sweet spread
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Tajin for something savoury and rich
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Fresh crushed garlic, if you’re using it right away, for an easy garlic butter
There are so many possibilities here, a quiet reminder that some of the most satisfying things in the kitchen come from keeping it simple.
The Finished Butter
At the end, I have:
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Fresh, salted butter
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A jar of buttermilk
Simple, complete, and made to be used.
A Simple Buttermilk Crepe Batter
This is how I use the buttermilk most often. A simple crepe batter that comes together quickly and feels endlessly adaptable.
Ingredients:
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1½ cups buttermilk
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2 eggs
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1 cup flour
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1 pinch of salt
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2 tablespoons butter, melted
To make the batter:
Combine the buttermilk, eggs, flour, and salt in a blender or a bowl with a whisk, and mix until smooth. Add the melted butter and blend again until fully incorporated.
Cover the batter and let it rest for at least 15 minutes, or refrigerate for up to one day. I often make this the night before and let it sit in the fridge so it’s ready to go in the morning, especially if I’m planning a slow breakfast.
When you’re ready, cook your crepes as you normally would.
Storing Your Butter and Buttermilk
Fresh homemade butter will keep for about three to four weeks in the refrigerator when stored properly.
One of the reasons rinsing the butter is so important is because you’re washing away any remaining buttermilk. Leftover buttermilk is what causes butter to spoil more quickly, so the more thoroughly you rinse and press it, the longer it will keep. Butter that hasn’t been fully rinsed may spoil in one to two weeks, rather than lasting the full three to four.
I store fresh butter in an airtight container so it doesn’t absorb any fridge odours. Salted butter will also keep longer than unsalted. Salt acts as a natural preservative, it helps limit moisture and slows the growth of bacteria, which is why traditionally made butter was almost always salted.
Fresh buttermilk is more delicate. Stored in a sealed jar or bottle in the refrigerator, it will keep for up to one week, though I find it’s best used within two to three days for the freshest flavour.
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Making butter like this makes me think of a time when more things were done by hand, when you didn’t automatically reach for something pre-made, but put a little time and care into it instead.
There’s something meaningful about that kind of effort. You slow down, you use what you have, and you end up with something that feels both nourishing and worth sharing.
Thoughtfully made. Simply shared.
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