Description
Make your own homemade butter, heavy cream, and cream cheese with just a few ingredients and tools you already have in your kitchen—pure, fresh, and delicious DIY dairy staples.
Ingredients
Scale
- For Butter:
- 2 cups heavy whipping cream (not ultra-pasteurized)
- Pinch of sea salt (optional)
- For Heavy Cream:
- ¾ cup whole milk
- ⅓ cup unsalted butter (melted)
- 1 tablespoon flour (optional)
- For Cream Cheese:
- 2 cups whole milk
- 2 tablespoons lemon juice or white vinegar
- ¼ teaspoon salt
Instructions
- Butter: Pour cream into mixer and beat until butterfat separates (8–10 min). Strain buttermilk, rinse butter, add salt, and shape.
- Heavy Cream: Melt butter and let cool. Whisk into milk until combined. For thickness, add flour. Chill 1 hour.
- Cream Cheese: Heat milk in saucepan. Add lemon juice/vinegar to curdle. Simmer, then strain. Drain 15–30 min, add salt, blend until smooth.
Notes
Use high-fat, fresh dairy for best results. Avoid ultra-pasteurized cream. Add herbs, spices, or sweeteners to customize flavor. Store butter in fridge or freezer; cream and cream cheese in airtight containers chilled.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: DIY Basics
- Method: No-Bake / Simmer
- Cuisine: Homemade
Nutrition
- Serving Size: varies per recipe
- Calories: 102
- Sugar: 0g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 31mg
Keywords: homemade butter, heavy cream, cream cheese, dairy recipes, from scratch kitchen