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

This Story Originally Appeared On sunset.com


Credit: Thomas J. Story

Recipe Summary test

5 mins
Makes 1 cup butter and 3/4 cup sweet buttermilk


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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).

  • 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; 5 g fat (2 g sat.); 9 g carbo (0 g fiber); 193 mg sodium; 5 mg chol.


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Nutrition Facts

101 calories; calories from fat 100%; protein 0.1g; fat 12g; saturated fat 7.3g; sodium 1.5mg; cholesterol 31mg.