Recipe & images by Jordan Pie
Butter is the backbone of the Bulletproof Diet. But did you know it’s really easy to make homemade butter yourself? Making butter is as simple as whizzing the cream in your food processor and straining off the buttermilk. You can also adjust the salt to taste, which is another advantage of making it yourself. Once it’s ready, you can use it in baked goods, savory recipes, spread it on homemade keto bread or add it to your morning Bulletproof Coffee.
- 500ml organic grass-fed cream (preferably not pasteurized)
- 3-4 cups ice water (for washing the butter)
- Salt to taste (optional)
- Place the cream and salt (if you’re adding it in) into a mixing bowl. Cover the top with a paper towel or a tea towel to prevent splattering.
- Turn the mixer on medium-high and churn the cream until the yellow curds begin to separate from the buttermilk, this will take roughly 2-3 minutes. It should have the appearance of liquidy cottage cheese.
- Line a fine-mesh sieve with a double layer of cheesecloth and place it over a large bowl. Make sure there is plenty of extra overhang of cheesecloth.
- Slowly pour the buttermilk through the cloth lined sieve and then dump the butter curds in. Let it sit for 1-2 minutes and allow the buttermilk to drip through. Gather the ends of the cheesecloth up and around the butter, pushing the curds down and into a ball. Twist the cheesecloth and squeeze to extract as much buttermilk as possible. You will be left with a butterball.
- Pour the buttermilk into a separate container and reserve for another use.
- Place the butterball into a bowl. Pour some of the ice water over the butter and, using a spatula to wash the butter, folding it over itself and pressing down to extract any extra buttermilk. Drain off the milky liquid and discard it; repeat this process until the liquid is clear, you may need to do this 4-5 times. The butter will start to harden so at this point you may need to use your hands instead of the spatula.
- Place the butter on a clean kitchen towel and pat it dry to remove any of the excess moisture. Knead a few times with your hands and pat dry again; this will help extend its storage life.
- Lay out 2 sheets of baking paper, divide the butter in half and place it onto the baking paper. Form the butter into a log or brick shape and then roll it up in the paper and twist the ends to seal, or wrap the paper around the butter brick.
- Refrigerate until you’re ready to use. The butter will keep in the refrigerator for about three weeks (if you’ve removed all the buttermilk completely, otherwise it will only last for 1 week) it can also be frozen for several months.
- Calories: 6.9
- Fat: 175 g
- Protein: 8 g
- Sugar: 13 g
- Carbohydrates: 13 g
- Net Carbs: 13 g
- Sodium: 35 mg
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