The amount of butter that 1 cup of cream makes is around 1/2 cup or 4 ounces of solid butter and around 1/2 cup of leftover buttermilk.
The exact amount of butter that the 1 cup of cream will make also varies slightly depending on the content of butterfat of the cream that you use.
For the easiest way of making your own butter from cream.
Start by pouring cold heavy cream into a stand mixer or in a jar.
Then beat or shake the heavy cream until it passes the whipped cream stage and then separates into thick yellow butter and a cloudy liquid (buttermilk).
Next, drain it by pouring off the liquid.
And then knead the solid butter in some cold water until the water runs clear.
Kneading the solid butter in cold water until the water runs clear removes any remaining buttermilk, so that your butter will not spoil quickly.
And then you can keep the butter you made from the cream in the fridge for up to a week.
The best cream for making butter at home is heavy cream or heavy whipping cream with a butterfat content of at least 36% to 40%. Look for fresh, unhomogenized cream from local dairies, and always avoid ultra-pasteurized (UHT) cream or brands containing added thickeners and stabilizers, as these prevent the fat from separating.
Why the Right Cream Matters.
Butterfat Percentage: Products like half-and-half or single cream lack the necessary fat globules to coalesce.
High-fat heavy cream ensures a better yield of butter.
Avoid Ultra-Pasteurization: Ultra-pasteurized cream takes significantly longer to churn and produces a flatter flavor.
Where to Find It: For the best-tasting, traditional European-style butter, use raw unhomogenized cream, or source non-ultra-pasteurized brands like Straus Family Creamery or Organic Valley from local supermarkets.
How to Make Butter (The Jar Method).
Pour cold heavy cream into a glass canning jar, filling it halfway.
Secure the lid tightly and shake vigorously for 15 to 20 minutes.
The cream will first turn to whipped cream, then separate into solid butter and liquid buttermilk.
Pour off the buttermilk, then rinse the solid butter under ice-cold water while kneading it until the water runs clear.
This extends the shelf life of your butter.
Mix in a pinch of salt if desired.