by: Max M Rasmussen

Homemade butter, sour cream, herb butter and spreadable butter

Butter in a bowl - Max M Rasmussen
Video Recipe - The butter you buy has had all the flavor washed out to improve durability. You do not need to do that with the home-made version, and therefore it tastes much better than the butter you can buy. It is also pretty easy to make your own butter, so why not try it the next time there's a party? Here is also a few extra recipes and tricks about butter.


  • ½ liter (2 cups) whipping cream
  • ½ dl (1/4 cup) buttermilk
  • ½ teaspoon salt


Mix the buttermilk and whipping cream in a bowl.

Let it rest covered at room temperature for 24-48 hours. Until it becomes thick.

When it's thick, you can put it in the fridge for a few days until you need to make butter from it.

Beat it (it is called churning). First into a  normal whipped cream, and then continue until the fat separates from the whey.

You will not be in doubt when it finally happens. It becomes separated into two distinct parts. Some liquid and a large lump of solid fat that is stuck in the whisk. The liquid is homemade buttermilk, and can be drunk or used to bake with. The fat is butter.

Squeeze as much of the buttermilk out of the butter as possible. Press it between your hands. If the butter is warm and soft, it can be difficult to handle. Put into a bowl of cold water until you can.

Finally you should knead the salt into the butter.

Keeps for a week or so in the fridge.


A fake homemade butter

This is just a little hack to get both this homemade and the store bought butter to taste of more.

Put ½ to 1 cup (1-2½ dl) buttermilk in a coffee maker. Let it drain until it is as thick as Greek yogurt. You will end up with about half the amount drained.

Mix it well it with 250 grams of soft butter. The more you put into the butter, the more it will taste like "fresh cheese". It is good method if the butter is to be eaten as an accompaniment to a meat dish. Not so much for a Nutella spread.

You don't have to use drained buttermilk for this though. Just mix in  ½ to 1 dl (1/4 to 1/2 cup) drained Greek yogurt into the butter. It tastes almost the same.


The Butlers Butter - Beurre Maître d'Hôtel

Not a recipe for butter, but with butter, but a classic restaurant trick / recipe to spice up a butter up. You mix:

  • 100 g (3.5 oz) butter
  • 15 g (½ oz) finely chopped parsley (½ pot of them with soil from the supermarket.)
  • 1-2 tsp lemon
  • 1 pinch salt
  • 1 pinch pepper

You probably want to roll the mixture into some baking paper so you get a long roll of butter. Cool down until serving.

Beurre Maître d'Hôtel - Max M Rasmussen

Spreadable butter

This can be easily spread onto bread even when cold.

Mix 4 parts butter to 1 part oil. That is 80% butter and 20% oil. You can use tasteless oil or virgin olive oil as you prefer. Virgin olive oil is very flavorful. So you might want to use a smaller portion to begin with.

Or 1-2 tbsp (1/4 dl (1/8 cup)) oil to 100 g (3.5 oz) butter.



Once the cream has been mixed with the buttermilk and has thickened, then it is sour cream. It can be used anywhere you would normally use sour cream. Just stir it together and put it in the fridge.

You can also drain the soured cream for 12-24 hours and then get a slightly sour and living probiotic Mascarpone. See how to drain it in my Mascarpone recipe .

If you want to make American butter you just skip the fermentation with the buttermilk starter. Just go directly to the whipping. Americans, for some sad reason, does not use sour cream for their butter. This is a lot less flavorful.

You can "flush" the buttermilk out of the butter by keeping it down in the cold water as you knead it between your hands. This makes it taste of less, but makes it last longer. As in the industrial version.

All of the above methods can of course be combined to make your own favorite butter.

Apparently you cannot use "ultra-pastuerized" heavy whipping cream for this recipe.

by: Anonymous

Making your homemade Butter in United States

First, I very much like and enjoy your recipes, videos and approach to cooking. Mange tak, Max. I am in United States and observed comments about problems using ultra pasteurized whipping cream. I was not sure if the problem with American whipping cream was the ultra-pasteurization, the fat content or the additives. I decided to try heavy cream instead because it does not have the additives and has more fat content. The heavy cream I used was ultra pasteurized because I could not find raw or pasteuruzed. The ultra pasteurized heavy cream worked! Also while searching for alternative to whipping cream, I learned that there is a heavy cream here called 'manufacturing cream' which is much higher fat content than heavy cream and is pasteurized, not ultra pasteurized. Not sold in stores but will try it if I can get some from a restaurant supplier. I hope this information helps. By the way, what is the content of Danish whipping cream (pasteurized? Additives? Fat content?)? Thank you again.
by: Anonymous

Making your homemade Butter in United States

Thanks for sharing the experiences! And tak for the kind words. Danish whipping cream has 36% to 38% fat. No additives only pasteurization. Traditional Danish milk products are usually treated as little as possible. Exceptions are things like fruit yoghurt and "slimming" product. - max
by: Anonymous

Making your homemade Butter in United States

Max, thank you for the info about contents of Danish whipping cream and your reply. I made butter again (this time a double batch) using heavy cream and buttermilk. Butter made with your recipe is so good I wanted to be sure to have plenty for Christmas Eve and Christmas Day. Your info about Danish whipping cream was very helpful. American heavy cream is 38-40% fat, similar to Danish whipping cream. American whipping cream is lower, at 30-36% fat, usually around 30%. Sadly, most American cream (light, whipping and heavy) in supermarkets have additives such as disodium phosphate and/or carrageenan and are more often ultra pasteurized rather than pasteurized or raw. I have not yet obtained a supply of the even higher fat content manufacturing cream (supplied to restaurants) but I am very interested to see if the +40% fat content changes the taste or time to separate the butter from the buttermilk. I hope this information is helpful. Mange tak og godt jul. - Hansina
by: Anonymous


Hi,One of the instructions was to Let it rest covered at room temperature for 24-48 hours what do you consider room temperature It can be very hot in Australia room Temp today is 32c was concerned leaving it that long it may go rancid
by: Anonymous


Typically it is around 20°C. Here in the cold North there are very few days above that, so that is where our radiators typically end up. Yes I wrote radiator. Not air condition ;-) So in your case it should be in as cool as place as possible. Or alternatively you could use yogurt as a starter. It thrives at around 40°C and should work well too. It will have some influence on taste though. Not better or worse. Just a little different. - max
by: Anonymous

Type of whipping cream

I followed the recipe exactly and the butter did not separate from the buttermilk. After looking for answers online, I found that the cause might be that I used "ultra-pastuerized" heavy whipping cream (I am an american). Apparently this type will not separate from the buttermilk. This should be noted for american kitchens.

Type of whipping cream

Thanks for the info! I don't think we have "ultra-pastuerized" heavy whipping cream in Denmark, so I had no idea that it could be an issue.