06/14/2025
Not mine ----from - Grandma Tasty Recipes ·
Hind Alaoui ·
6 day
s ago
·
Easy Homemade Butter, Heavy Cream & Cream Cheese
Skip the store run and make these three essentials right at home! With just a few simple ingredients, you can whip up fresh butter, heavy cream substitute, and even your own cream cheese.
1. Homemade Butter
You’ll need:
2 cups heavy cream (try to get the kind that’s not ultra-pasteurized)
Pinch of salt (optional)
How to make it:
1. Pour the cream into a stand mixer, food processor, or a big jar with a tight lid if you're doing it by hand.
2. Start whipping! First, it'll turn into whipped cream... keep going and it’ll separate into golden butter and liquid buttermilk.
3. Pour off the buttermilk (save it for pancakes or baking!).
4. Rinse the butter under cold water and knead it gently with a spatula or your hands until the water runs clear — this helps it last longer.
5. Add a pinch of salt if you like it salted.
6. Store in an airtight container in the fridge. It’ll stay fresh for about a week.
2. Homemade Heavy Cream Substitute
You’ll need:
¾ cup whole milk
¼ cup unsalted butter, melted and slightly cooled
How to make it:
1. Pour the milk into a bowl or blender.
2. Slowly whisk or blend in the melted butter until smooth and fully combined.
This quick mix gives you about 1 cup of a great heavy cream substitute for most recipes — just not for whipping.
3. Homemade Cream Cheese
You’ll need:
4 cups whole milk
2 cups heavy cream (optional, but makes it richer!)
2–3 tablespoons white vinegar or lemon juice
½ teaspoon salt (optional)
How to make it:
1. Heat the milk (and cream if using) in a saucepan over medium heat until it reaches about 185–195°F — just before boiling.
2. Take it off the heat and slowly stir in the vinegar or lemon juice. You’ll see curds begin to separate from the whey. Let it sit for 10–15 minutes.
3. Line a colander with cheesecloth, pour in the mixture, and let it drain for 15–30 minutes depending on how thick you like it.
4. Scoop the curds into a blender or food processor and blend until creamy. Add salt if you want. If it’s too thick, mix in a little whey or milk until smooth.
5. Store in a sealed container in the fridge for up to a week.
That’s it — three kitchen staples made from scratch, no stress required. Perfect for spreading, mixing, and snacking with confidence!
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