Make Fresh Butter, Heavy Cream Substitute & Homemade Cream Cheese at Home — Easy, Delicious & Fun!

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Make Fresh Butter, Heavy Cream Substitute & Homemade Cream Cheese at Home — Easy, Delicious & Fun!

Ready to wow your taste buds and save a trip to the store? Making your own fresh butter, a quick heavy cream substitute, and homemade cream cheese with simple ingredients you already have is easier than you think! These DIY dairy staples taste fresher, are free from additives, and make cooking and baking even more rewarding.

Whether you're a kitchen novice or a home cook wanting fresher ingredients, this guide walks you through each easy step. Get ready for creamy, buttery goodness made entirely from scratch!

Fresh Homemade Butter + Buttermilk

Why make butter at home?
It’s rich, creamy, and you get fresh buttermilk perfect for pancakes, biscuits, or baking!

Ingredients:

• 2 cups heavy cream (not ultra-pasteurized for best results)
• Pinch of salt (optional)

Instructions:

1. Pour cream into a stand mixer, food processor, or a large jar with a tight lid (if shaking by hand).

2. Whip or shake the cream — it will first turn into whipped cream, then separate into golden butter and buttermilk.

3. Pour off the buttermilk (save it for recipes!).

4. Rinse the butter under cold water to remove residual buttermilk; knead lightly. Add salt if desired.

5. Store fresh butter in an airtight container in the fridge; use within 1 week.

Easy Heavy Cream Substitute

Running low on heavy cream? This quick combo works wonders in sauces, soups, and baked goods.

Ingredients:

• ¾ cup whole milk
• ¼ cup unsalted butter, melted and slightly cooled

Instructions:

1. Pour milk into a bowl or blender.
2. Slowly whisk or blend in the melted butter until fully combined and smooth.
3. Use as a 1:1 substitute for heavy cream in cooking and baking (not for whipping).

Homemade Cream Cheese

Fresh, creamy, and perfect for spreads, dips, and cooking.

Ingredients:

• 4 cups whole milk
• 2 cups heavy cream (optional for richer cheese)
• 2–3 tablespoons white vinegar or lemon juice
• ½ teaspoon salt (optional)

Instructions:

1. Heat milk (and cream if using) gently over medium heat until it reaches 185–195°F, just before boiling.
2. Remove from heat and slowly stir in vinegar or lemon juice; curds will form and separate from whey. Let sit 10–15 minutes.
3. Strain through cheesecloth or fine mesh strainer to separate curds from whey.
4. Press curds lightly to remove excess liquid. Add salt if desired and stir gently.
5. Store in a sealed container in the fridge up to 1 week.

Why Go Homemade?

Homemade butter and cream cheese are fresher, free of preservatives, and full of rich flavor. Plus, you’ll impress your friends and family with your kitchen skills and love for fresh food!

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Ingredients Method Notes

Ingredients

  

Fresh Butter + Buttermilk:

• * 2 cups heavy cream not ultra-pasteurized
• * Pinch of salt optional

Heavy Cream Substitute:

• * 3/4 cup whole milk
• * 1/4 cup unsalted butter melted and cooled

Homemade Cream Cheese:

• * 4 cups whole milk
• * 2 cups heavy cream optional
• * 2-3 tbsp white vinegar or lemon juice
• * 1/2 tsp salt optional

Method

 

Fresh Butter:

1. Pour cream into mixer, processor, or jar.
2. Whip/shake until butter separates from buttermilk.
3. Pour off buttermilk; rinse butter under cold water.
4. Add salt if desired; knead lightly.
5. Store in fridge up to 1 week.

Heavy Cream Substitute:

1. Whisk milk and melted butter until smooth.
2. Use as 1:1 heavy cream replacement (not for whipping).

Homemade Cream Cheese:

1. Heat milk and cream to 185–195°F.
2. Stir in vinegar/lemon juice; let curds form 10–15 mins.
3. Strain through cheesecloth; press excess liquid.
4. Add salt if desired; refrigerate up to 1 week.

Notes

* Use non-ultra-pasteurized cream for best butter.
* Save buttermilk for baking or pancakes.
* Refrigerate all products; consume within 7 days.