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Fresh Homemade Butter (and Buttermilk)

Thomas J. Story
Total time 5 mins
Yield Makes 1 cup butter and 3/4 cup sweet buttermilk
Homemade butter tastes sweeter and fresher than ordinary store-bought butter—and so does the buttermilk that's left over.


  • 2 cups heavy cream (preferably not ultra-pasteurized)
  • Fine sea salt

Nutrition Information

  • calories 101
  • caloriesfromfat 100 %
  • protein 0.1 g
  • fat 12 g
  • satfat 7.3 g
  • carbohydrate 0.0 g
  • fiber 0.0 g
  • sodium 1.5 mg
  • cholesterol 31 mg

How to Make It

  1. Whirl cream in a food processor until it separates into buttermilk and clumps of butter-they'll look like fluffy scrambled eggs. Keep whirling until butter forms bigger clumps, about 3 minutes.

  2. Pour mixture into a strainer (set over a bowl if you want to keep the buttermilk) and let drain briefly. Squeeze butter to extract remaining buttermilk (it's okay if a little is left).

  3. Put butter into a second bowl and stir in fine sea salt to taste, if you like.

  4. Note: Nutritional analysis is per Tbsp. butter.

  5. PER 1/2 CUP BUTTERMILK: 75 cal., 20% (15 cal.) from fat; 6 g protein; 5 g fat (2 g sat.); 9 g carbo (0 g fiber); 193 mg sodium; 5 mg chol.

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