Photo by: Thomas J. Story

Fresh Homemade Butter (and Buttermilk)

Homemade butter tastes sweeter and fresher than ordinary store-bought butter—and so does the buttermilk that's left over.

  • Yield: Makes 1 cup butter and 3/4 cup sweet buttermilk


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


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.

Note: Nutritional analysis is per Tbsp. butter.

PER 1/2 CUP BUTTERMILK: 75 cal., 20% (15 cal.) from fat; 6 g protein; 1.5 g fat (1.2 g sat.); 9 g carbo (0 g fiber); 193 mg sodium; 7.5 mg chol.

Nutritional Information

Amount per serving
  • Calories: 101
  • Calories from fat: 100%
  • Protein: 0.1g
  • Fat: 12g
  • Saturated fat: 7.3g
  • Carbohydrate: 0.0g
  • Fiber: 0.0g
  • Sodium: 1.5mg
  • Cholesterol: 31mg

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Fresh Homemade Butter (and Buttermilk) Recipe