Homemade Butter

Ingredients:

2 cups heavy cream (or whipping cream)

Pinch of salt (optional)

Instructions:

1. Pour the cream into a food processor, stand mixer, or blender.

2. Blend on high until the cream thickens, turns to whipped cream, and then separates into butter and buttermilk (takes 5–10 minutes).

3. Strain off the buttermilk and save it for baking.

4. Rinse the butter under cold water while kneading it to remove any remaining buttermilk.

5. Mix in a pinch of salt if desired.

6. Store in the fridge in an airtight container.

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Homemade Heavy Cream Substitute

Note: Real heavy cream is hard to replicate perfectly at home, but this works well for cooking and baking.

Option 1: Milk + Butter

¾ cup whole milk

¼ cup melted unsalted butter

(Optional: 1 tbsp flour for thickness in soups or sauces)

Instructions:

1. Melt the butter and let it cool slightly.

2. Whisk it into the milk until well blended.

3. Use immediately or refrigerate for up to 3 days.

Option 2: Milk + Cornstarch (for thickening)

1 cup whole milk

2 tablespoons cornstarch

Instructions:

1. Whisk cornstarch into cold milk.

2. Heat gently while stirring until thickened.

3. Cool and use in recipes as a substitute.

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Homemade Cream Cheese

Ingredients:

4 cups whole milk (not UHT/pasteurized)

2 tablespoons white vinegar or lemon juice

¼ teaspoon salt (optional)

Instructions:

1. Heat milk in a saucepan until it reaches about 185°F (85°C), just before boiling.

2. Turn off the heat and stir in vinegar or lemon juice.

3. Let it sit for 10 minutes—curds will form.

4. Strain through a cheesecloth or fine sieve.

5. Blend the curds until smooth and creamy.

6. Add salt to taste. Store refrigerated up to 1 week.