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Today On A Slice Of Sourdough Bread: Homemade Butter (video Tutorial)

Homemade Butter Recipe

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Step-by-step tutorial on how to make homemade butter in 5 minutes. Perfect with a slice of sourdough bread.

  • Total Time: 2 hrs 15 mins
  • Yield: 1 serving 1x


  • 180 ml whipping sweet cream at room temperature
  • 1 jar with a lid
  • 1 marble (optional)


  1. Couple of hours before you will make the butter, take your whipping cream out of the fridge. The warmer the cream, the softer the butter will be at the end.
  2. Prepare a jar and pour the whipping cream in to be 3/4 full. Throw in the marble, tightly cover the jar with a lid and start shaking vigorously (great for your arms, however, make sure your forearms are relaxed, otherwise they will be sore for a day or two). If you find shaking difficult, you can use electric mixer or whisk. It might be interesting for you to see the different stages of butter forming so just sneak peak in between couple of times.
  3. Shake for a minute until you see whipped cream forming.
  4. Shake again for a minute or two until you first see the whipped cream to become rough in texture (cottage cheese like) and then break down to curds of butterfat and buttermilk.
  5. Shake again and you will soon see these butter clumps coming together into butter.
  6. Pour off the buttermilk and shake the butter again to make sure there is as little as liquid left. If you won’t use it straight away it is advisable to wash the finished butter with cold water and to knead it or squeeze it to really make sure there isn’t any liquid left that would spoil the butter. Take out the finished butter and store it in a container or wrap it into a parchment paper and store it in a fridge for couple of days or in a freezer for couple of month. Or use it straight away (the possibilities to resist are very small, trust me). From 180 g of whipping cream I got 100 g of butter and 80 g of buttermilk. The shaking time may take longer than 4-5 minutes, depending on the whipping cream.


  • Choose your own quantity and adjust the size of the jar accordingly. Always fill the jar to be 3/4 full so you will able to shake the cream.
  • Author: Natasha Krajnc
  • Prep Time: 2 hours
  • Cook Time: 15 mins
  • Category: spread, side dish
  • Cuisine: European, American