Land O Lakes Unsalted Butter contains only sweet cream, natural flavoring, and milk - already a clean product with no problematic ingredients or seed oils. Making homemade butter allows you to control the cream source (grass-fed, organic) and avoid any commercial processing additives.
Based on: Unsalted Butter
· Makes approximately 32 servings (1 lb butter)
· Serving: 14g (1 tablespoon)
Why This Recipe is Seed Oil Free
Commercial Unsalted Butter from Land O Lakes often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Unsalted Butter may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Heavy whipping cream
946ml (1 quart / 4 cups) · Organic Valley Grass-Fed Heavy Whipping Cream
Primary ingredient that separates into butter and buttermilk when churned
Sea salt
1/4 teaspoon (1g) - optional for salted version · Redmond Real Salt Fine Sea Salt
Natural mineral salt for flavor enhancement if making salted butter
Instructions
Step 1. Pour 946ml (4 cups) of cold organic heavy cream into the bowl of a stand mixer fitted with a whisk attachment, or use a large mixing bowl if doing by hand. The cream should be at refrigerator temperature (35-40°F) for optimal churning - warm cream won't separate properly.
Step 2. Begin whipping on medium speed (speed 4-6 on a KitchenAid). After 2-3 minutes, the cream will become thick whipped cream. Continue whipping - do not stop. After 5-7 minutes total, you'll hear a sloshing sound as the cream begins to separate into butter and buttermilk. This is the 'breaking' point.
Step 3. Once separation occurs (after 8-12 minutes total), immediately stop mixing. You'll see yellow butter clumps floating in white buttermilk. Pour the mixture through a fine-mesh strainer set over a large bowl to separate the butter from buttermilk. Save the buttermilk for baking.
Step 4. Transfer the butter solids to a clean bowl and rinse with ice-cold water, pressing gently with a spatula to squeeze out remaining buttermilk. Repeat this washing process 3-4 times until the water runs completely clear - any residual buttermilk will cause the butter to spoil quickly.
Step 5. After final rinse, press the butter with clean hands or a spatula to remove excess water. If making salted butter, work in 1/4 teaspoon of fine sea salt at this stage. Shape into a log using parchment paper or press into a butter mold.
Step 6. Wrap tightly in parchment paper or store in an airtight container. Refrigerate immediately. Homemade butter will keep for 1-2 weeks refrigerated, or can be frozen for up to 6 months. Use exactly like commercial butter - 1 tablespoon (14g) per serving.
Storage
Store in refrigerator wrapped in parchment paper or airtight container for 1-2 weeks. Can freeze for up to 6 months. No preservatives means shorter shelf life than commercial butter.
Cost Comparison
Cost per serving (homemade)$0.17
Cost per serving (store-bought)$0.19
Savings11%
Minimal cost savings but significant quality upgrade - you control the cream source (grass-fed, organic) and avoid any commercial processing. The main benefit is ingredient quality and freshness, not cost savings.