🧈 Homemade Butter
9 lbs from 9 Quarts for Just $8.91!
📌 In This Complete Guide
📖 The Butter Victory
💬 The butter victory: "I'm very happy with myself. I recently purchased 10 quarts of heavy cream (marked down .99 cents each). Of course, I was elated at the price. My end goal was to make my own butter at such a ridiculously low price point to use for holiday baking."
There's nothing quite like the thrill of a great deal – especially when it turns into homemade butter for your holiday baking! This is the story of how 9 quarts of heavy cream at $0.99 each became 9 pounds of beautiful, golden butter with Pink Himalayan salt.
This is frugal living at its finest – turning a fantastic deal into a pantry staple that will last through the holidays and beyond!
💰 The Score
The Math
- 🥛 Bought: 10 quarts of heavy cream at $0.99 each = $9.90
- 🧈 Yield: 9 lbs of butter from 9 quarts of cream
- 💰 Cost: ~$1.00 per pound of butter!
- 🏪 Store price: $2-4 per pound = $18-36 for 9 lbs
- 💪 Savings: $9-27 saved – and it's homemade!
💡 Pro Tip: "My end goal was to make my own butter at such a ridiculously low price point to use for holiday baking."
🧈 The Process
How to Make Butter – It's That Simple!
"No recipe needed, just pour into ur mixer and let it go, first whipped cream, then it breaks and voilà…butter."
- Pour heavy cream – Pour room temperature heavy cream into your stand mixer bowl.
- Start mixing – Begin on medium-low speed, gradually increasing to medium-high.
- Watch the magic – First, you'll get whipped cream (fluffy and soft).
- Keep going – Continue mixing. The whipped cream will start to break.
- It splits – You'll see liquid (buttermilk) separate from the solid butterfat.
- Voilà! – You have butter! The butter will clump together.
- Drain – Pour off the buttermilk (save it for baking!).
- Wash – Rinse the butter with cold water to remove remaining buttermilk.
- Season – Add your salt or flavorings.
- Store – Wrap and refrigerate or freeze.
💡 Pro Tip: "It turns out that 9 qts. makes just about 9 lbs. I used Pink Himalayan salt as my flavoring and preservative this time."
🧂 Flavoring Ideas
💬 The flavor ideas: "Food for thought… you can also add flavorings to your butter such as horseradish and chive or dill."
🍞 How to Use Your Homemade Butter
Creative Ways to Enjoy
- 🍞 Fresh bread – Spread on warm, crusty bread
- 🍪 Holiday baking – Cookies, cakes, and pastries
- 🥔 Mashed potatoes – Creamy, buttery perfection
- 🥩 Steak – Finish a steak with herb butter
- 🥦 Vegetables – Toss with roasted veggies
- 🍿 Popcorn – Melted over popcorn
- 🍳 Eggs – For fluffy, rich scrambled eggs
- 🎁 Gifts – Wrap in parchment paper for beautiful gifts
🧊 Storing Your Butter
How to Keep Butter Fresh
- 🧊 Refrigerator – Wrap tightly in parchment or wax paper, then foil. Keeps for 2-4 weeks.
- 🧊 Freezer – Wrap well and freeze for up to 6-12 months.
- 🏷️ Label – Write the date and any flavorings on the package.
- 🧂 Salt helps – Salted butter lasts longer than unsalted.
- 🫙 Butter dish – For everyday use, keep a stick in a butter dish on the counter for 3-4 days.
📄 Homemade Butter – The Simple Guide
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║ HOMEMADE BUTTER ║
║ 9 lbs from 9 Quarts for $8.91! ║
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INGREDIENTS:
- Heavy cream (room temperature)
- Pink Himalayan salt (to taste)
- Optional flavorings
PROCESS:
1. Pour cream into stand mixer
2. Start mixing (low → medium-high)
3. Watch whipped cream form
4. Keep mixing until it breaks
5. Liquid (buttermilk) separates
6. Butter clumps together
7. Drain off buttermilk
8. Rinse with cold water
9. Season with salt
10. Wrap and store
FLAVOR IDEAS:
🧂 Pink Himalayan Salt – Classic
🌿 Garlic & Herb – Savory
🌱 Chive Butter – Fresh
🌿 Dill Butter – Garden fresh
🌶️ Horseradish Butter – Spicy
🍯 Honey Butter – Sweet
COST BREAKDOWN:
- 9 qts heavy cream @ $0.99 = $8.91
- 9 lbs butter = ~$1/lb
- Store price: $2-4/lb
- Savings: $9-27!
"I'm very happy with myself." 🧈✨
💡 Pro Tips
- 🥛 Room temperature cream – Let cream sit out for 30-60 minutes before mixing
- ⏱️ Don't walk away – Butter making is quick! It can go from cream to butter in 10-15 minutes
- 🧂 Salt is preservative – Salt helps the butter last longer
- 💧 Rinse well – Rinsing removes buttermilk that can spoil
- 🧊 Save the buttermilk – The liquid is real buttermilk – great for baking!
- 🎨 Get creative – Try different salts and herbs
🛒 Recommended Supplies
Get everything you need:
🧈 Stand Mixer | 🧂 Himalayan Salt | 📦 Butter Molds | 📖 Butter Making Book
As an Amazon Associate, I earn from qualifying purchases.
❓ Frequently Asked Questions
❓ How much butter does 1 quart of cream make?
About 1 pound of butter!
❓ What kind of cream is best?
Heavy cream (36%+ fat) works best. Light cream won't produce as much butter.
❓ Why do I need to rinse the butter?
Rinsing removes buttermilk, which can spoil and make the butter go rancid faster.
❓ How long does homemade butter last?
Refrigerated: 2-4 weeks. Frozen: 6-12 months.
❓ Can I use salted butter for baking?
Yes, but adjust the salt in your recipe.
❓ What is Pink Himalayan salt?
A mineral-rich pink salt from the Himalayas. It adds a delicate flavor and beautiful color.
❓ Can I flavor my butter?
Absolutely! Try horseradish, chives, dill, honey, or roasted garlic.
❓ What can I do with the buttermilk?
Use it in pancakes, biscuits, muffins, or fried chicken!
© HeritageKeepers — Homemade Butter | 9 lbs from 9 Quarts for $8.91 🧈
❤️ From cream to butter – homemade goodness for your holiday baking!
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