Easy Homemade Butter, Heavy Cream & Cream Cheese

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

1. Homemade Butter

Ingredients:

• 2 cups heavy cream (preferably not ultra-pasteurized)
• Optional: pinch of salt

Instructions:
1. Whip the Cream:
Add cream to a stand mixer, food processor, or jar (if shaking by hand). Mix until it turns into whipped cream, then continue until the butter separates from the liquid (buttermilk).
2. Drain the Buttermilk:
Pour off the liquid and save it for baking if desired.
3. Rinse & Knead:
Rinse the butter under cold water. Knead with a spatula or by hand to remove remaining buttermilk. Repeat rinsing until the water runs clear.
4. Add Salt (Optional):
Knead in a pinch of salt for flavor, if desired.
5. Store:
Keep in an airtight container in the refrigerator for up to 1 week.

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2. Homemade Heavy Cream Substitute

(Great for cooking and baking—not suitable for whipping)

Ingredients:
• ¾ cup whole milk
• ¼ cup unsalted butter, melted

Instructions:
1. Melt the butter and let it cool slightly.
2. Pour the milk into a mixing bowl or blender.
3. Slowly whisk or blend in the melted butter until fully combined.

Yields: ~1 cup of heavy cream substitute.

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3. Homemade Cream Cheese

Ingredients:

• 4 cups whole milk (preferably not ultra-pasteurized)
• 2 cups heavy cream (optional, for extra richness)
• 2–3 tbsp white vinegar or lemon juice
• ½ tsp salt (optional)

Instructions:
1. Heat the Milk:
In a saucepan, heat milk (and cream if using) over medium heat to 185–195°F (85–90°C). Stir occasionally to prevent burning.
2. Add Acid:
Remove from heat. Slowly stir in vinegar or lemon juice. Curds should begin to separate. Let sit for 10–15 minutes.
3. Strain the Curds:
Line a colander with cheesecloth. Pour the mixture in and let it drain for 15–30 minutes, depending on desired thickness.
4. Blend to Finish:
Transfer the curds to a food processor. Blend until smooth. Add salt to taste. If too thick, add a splash of milk or whey to loosen.
5. Store:
Refrigerate in an airtight container for up to 1 week.

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Simple. Creamy. Homemade.
Perfect for breakfast spreads, sauces, dips, or baking—these dairy basics just taste better when made from scratch!