Homemade Butter
- Michaelas
- Jun 23
- 2 min read
Basic Butter Recipe & Brilliant Flavor Ideas
Making butter at home might sound like something straight out of a childhood memory or an alpine hut kitchen —and yes, there’s a little nostalgia to it. But it’s also one of the easiest kitchen experiments with the biggest aha! effect.
All you need is heavy cream, a bit of patience — and a willingness to play.
The best part? You can flavor your butter any way you like. Whether it’s the star of your next BBQ or a charming homemade gift, freshly churned butter always surprises and delights.
What started out as a small kitchen project (in my case, with my mom’s Thermomix!) turned out to be a total gamechanger. The texture, the aroma, the knowing-what’s-in-it —there’s something magical about turning simple ingredients into something truly special.
Have you ever made your own butter?
Ingredients:
500 ml heavy cream, minimum 30% fat
A pinch of salt (optional)
Stand mixer, hand mixer or butter churn
🌿 Lemon-Miso-Mint Butter
Lemon zest
1 tsp light miso paste
1 tbsp fresh mint, finely chopped
🌼 Calendula-Chive Butter
Edible calendula petals
Chives, finely sliced
Salt to taste
More ideas?
🍓 Strawberry-Basil Butter
🍄 Porcini Truffle Butter
🥭 Mango-Chili Butter
Yield: ~200–250 g butter from 500 ml cream
Effort: Medium With a stand mixer or Thermomix, you’ll be done in about 6–10 minutes.
With a hand mixer or traditional churn, it takes around 10–20 minutes.
Add another 5–10 minutes to wash and flavor your butter — and you’ll have fresh, homemade butter in under 30 minutes.
Nutritional Value: Strong Because you’re choosing the ingredients, you decide how rich, light, or healthful your butter becomes — with herbs, turmeric, fermented flavor, or edible flowers.
Michaela's Opinion: Making butter is easier than you think — and genuinely fun.
Instructions:
1) Prep your cream: Make sure the cream is at room temperature — it speeds up the process. Cold cream takes much longer to separate.
2) Start churning:Whether you use a stand mixer, hand mixer, Thermomix or butter churn — the process is always the same:Whip the cream until it separates into buttermilk and butter solids.
First, it becomes whipped cream
Then it gets grainy
Finally, yellow butter separates from the liquid
3) Strain the butter: Place the solids in a sieve or cheesecloth. Press out the excess buttermilk (which you can save for pancakes or smoothies!).
4) Rinse cold: Rinse the butter with ice-cold water while gently kneading it until the water runs clear.👉 This step is important — it extends shelf life and improves texture.
5) Get creative: You can now add salt or leave it plain —or flavor it with herbs, spices, edible petals, citrus zest… whatever fits your mood or meal.
Michaela's Tip: Why is rinsing your butter so important? Because tiny buttermilk particles get trapped between the fat molecules — and if you don’t remove them, your butter will spoil faster. It may go sour, smell off, or lose its creamy texture. Cold rinsing makes your butter last longer and stay beautifully smooth.
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