Homemade butter: An economical alternative amidst rising costs

A homemade butter recipe can replace the increasingly expensive store-bought blocks. The cost of purchasing butter in the store can reach even $2.50. Moreover, producers are looking for savings, so they secretly reduce the size of the packages, which is related to inflation and rising energy prices.

Promotions on butter available in popular discount stores don't improve the situation. Often, butter runs out shortly after the promotion starts, and only a few can catch the lower price. In such a situation, a great solution can be to make butter yourself.

To make butter, you only need a few ingredients and an ordinary mixer, blender, or other kitchen appliance. If you are patient, you can try using a jar with a lid or a bottle. Using heavy cream with at least 30% fat is crucial, though 36% or cream from a farmer would be ideal. This is the basic ingredient that will determine the quality of homemade butter.

The cream should be at the right temperature. Ideally, it should be at room temperature—take it out of the fridge much earlier, but don't let it get too warm. Too high a temperature will make forming butter difficult, and too low will slow down the whipping process. A good method is to take the cream out of the fridge in the evening, the day before the preparation process.

• 600 grams of 30% or 36% cream;
• a pinch of salt for seasoning.

• Pour the cream into a blender, another mixing vessel, jar, or bottle;
• blend at the highest speed for about 6 minutes;
• the cream will change in consistency during blending;
• butter is already forming - these are clear, yellow chunks;
• strain the remaining buttermilk through a sieve, and shape the butter by hand or with a large spoon;
• form into a ball or another shape and store in the fridge;
• done!