02.06.2025
Kaufen Sie keine Butter mehr! Sie brauchen nur eine Zutat! Machen Sie sie selbst
That’s a very popular and true statement! You can absolutely make your own butter with just one ingredient: heavy cream.
This “hack” is fantastic because it’s incredibly simple, often cheaper than buying butter (especially if you find good deals on cream), and you get a delicious byproduct: buttermilk!
Don’t Buy Butter Anymore! You Only Need One Ingredient! Make it Yourself
Making butter at home is surprisingly easy and satisfying. All you need is high-quality heavy cream and a bit of patience (or a good mixer!).
The Only Ingredient You Need:
- Heavy Cream (Schlagsahne / Sahne mit mindestens 30% Fettgehalt)
- Crucial: It must be full-fat heavy cream. Whipping cream (Schlagsahne) with at least 30% fat (ideally 36% or higher) works best. Lower fat creams (like coffee cream or light cream) will not turn into butter.
- Temperature: The cream should be cold, straight from the refrigerator.
What You’ll Need:
- A stand mixer with a whisk attachment (easiest and fastest) OR
- A hand mixer with whisk attachments OR
- A food processor (can work, but be careful not to over-process) OR
- A jar with a tight-fitting lid (if you want an arm workout!)
- A fine-mesh sieve
- A bowl (to collect the buttermilk)
- Cold water (preferably ice-cold)
- Salt (optional, for salted butter)
Instructions:
- Pour the Cream: Pour the cold heavy cream into the bowl of your stand mixer (or a large mixing bowl if using a hand mixer).
- Tip: Don’t fill the bowl more than halfway, as the cream will expand significantly.
- Start Whipping: Begin whipping the cream on medium speed.
- Stage 1: Whipped Cream: After a few minutes, you’ll have beautiful, stiff whipped cream. Don’t stop here! Keep going.
- Stage 2: Grains/Curds Form: The whipped cream will start to look grainy, lumpy, and slightly yellowish. This means the fat particles are starting to clump together.
- Stage 3: Butter & Buttermilk Separate: Keep mixing! Suddenly, the mixture will “break.” You’ll see distinct yellow lumps of butter forming, and a milky liquid (buttermilk) will separate from them. This is the magical moment!
- Strain the Butter: Once the butter and buttermilk have clearly separated, stop the mixer.
- Place a fine-mesh sieve over a clean bowl.
- Pour the contents of the mixer bowl into the sieve. The buttermilk will drain into the bowl below. Save this! It’s real buttermilk and great for baking (pancakes, biscuits) or drinking.
- Wash the Butter: This is a crucial step for good-quality butter that lasts longer.
- Take the butter from the sieve and place it in a clean bowl.
- Pour ice-cold water over the butter.
- Using a spatula or your clean hands (wear gloves if you prefer), gently press and knead the butter. The water will become cloudy as it extracts more buttermilk trapped within the butter.
- Drain the cloudy water. Repeat this washing process 2-3 times with fresh ice-cold water until the water runs clear. This removes all the remaining buttermilk, which would otherwise cause the butter to spoil quickly.
- Salt the Butter (Optional): If you want salted butter, knead in a pinch or two of salt (to taste) into the washed butter.
- Shape and Store: Form the butter into a block, log, or press it into a butter mold.
- Store your homemade butter in an airtight container in the refrigerator. It will last about 1-2 weeks, similar to store-bought butter, if properly washed.
Why It’s “Gold for Your Home”:
- Freshness & Taste: Homemade butter often tastes fresher and more vibrant than commercial butter, especially if you use high-quality cream.
- Control Over Ingredients: No additives, preservatives, or artificial colors – just cream (and optional salt).
- Byproduct: You get delicious, authentic buttermilk, which is far superior to cultured buttermilk from the store for many recipes.
- Cost-Effective: If you find cream on sale, it can be cheaper than buying butter.
- Satisfying: There’s a real sense of accomplishment in making your own staples!