Homemade Dill Butter Recipe

Recipe by MarraMamba
READY IN: 20mins
YIELD: 1 block


  • 1
    pint heavy cream (or less, depends on how much you want to make)
  • 14
    teaspoon salt
  • 1
    teaspoon dill, thyme, rosemary, pepper, cinnamon, honey (optional)


  • Make sure your cream is at room temperature, or it will take much longer.
  • Place cream either in a tight fitting lidded jar or the food processor.
  • Jar method: start shaking the jar up and down. After 3 minutes it will start to feel like shaking whipped cream, keep going another 3 minutes where it will seem like nothing is happening, but it is.suddenly it goes "shuk shuk" and that is the butter separating from the buttermilk. Continue to shake for another 4 minutes until most of the buttermilk is liquified.
  • Food Processor: Place the cream in and turn it on until the butter separates from the buttermilk as above.
  • Pour off the buttermilk through cheese cloth, either covering the top of the jar or the food processor (dont forget to keep the buttermilk for pancakes lol).
  • Fill the jar or bowl with VERY cold tap water - dont want it to melt at all and continue to rinse it through cheesecloth until it runs clear. 7-10 times. Helps ensure it stays fresh longer.
  • Put your butter on a cutting board, and work it with a spatula to get all the last liquid inside it out, just squish it with the spatula a few times.
  • Add salt if you want salted butter.
  • Voila~ your own homemade butter.