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

resh Homemade Butter, Heavy Cream Substitute & Homemade Cream Cheese" servings="Varies

resh Homemade Butter, Heavy Cream Substitute & Homemade Cream Cheese" servings="Varies
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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.