This commercial butter is already remarkably clean with just pasteurized cream and salt - no seed oils, preservatives, or artificial ingredients. Making it at home allows you to source organic grass-fed cream for superior nutrition and flavor while avoiding any processing additives.
Based on: Pure Irish Butter
· Makes approximately 36 servings (1 lb of butter)
· Serving: 1 tablespoon (14g) - equivalent to commercial serving
Why This Recipe is Seed Oil Free
Commercial Pure Irish Butter from Countryside Creamery 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 Pure Irish Butter may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Heavy cream
946ml (1 quart carton) · Organic Valley Grass-Fed Heavy Whipping Cream
The fat source that will be churned into butter - grass-fed cream provides superior omega-3 fatty acids and fat-soluble vitamins
Sea salt
1 teaspoon (5g) · Redmond Real Salt Fine Sea Salt
Enhances flavor and acts as a natural preservative to extend shelf life
Instructions
Step 1. Ensure all equipment is clean and chilled: place a large mixing bowl, electric mixer beaters, and fine mesh strainer in the refrigerator for 30 minutes. Cold equipment prevents the butter from becoming too warm during churning. Remove cream from refrigerator 10 minutes before starting so it's not ice-cold but still cool (around 60-65°F).
Step 2. Pour 946ml (1 quart) of organic heavy cream into the chilled mixing bowl. Using an electric mixer with whisk attachment, start beating on medium speed for 2-3 minutes until cream begins to thicken. You'll see it progress from liquid to whipped cream consistency - this is normal and expected.
Step 3. Increase speed to medium-high and continue beating for 5-8 minutes. Watch carefully as the cream will suddenly 'break' - you'll hear the mixer sound change and see yellow butter clumps forming with white liquid (buttermilk) separating. Stop immediately once this separation occurs to prevent over-churning.
Step 4. Strain the mixture through a fine mesh strainer into a clean bowl, pressing gently on the butter solids to remove excess buttermilk. Reserve the buttermilk for baking or drinking. Transfer butter solids to a clean bowl and rinse with ice-cold water, pressing and folding with a spatula until the water runs clear (3-4 rinses). This removes all buttermilk which could cause rancidity.
Step 5. Once thoroughly rinsed, press butter against the bowl sides with a spatula to remove final water droplets. Sprinkle 1 teaspoon (5g) of fine sea salt evenly over the butter. Fold and press with spatula for 2-3 minutes to distribute salt evenly throughout. Taste and adjust salt if needed.
Step 6. Shape butter into a log using parchment paper or plastic wrap, pressing firmly to eliminate air pockets. For storage, wrap tightly in parchment paper first, then plastic wrap or place in airtight container. Store in refrigerator for up to 2 weeks, or freeze for up to 6 months. Use exactly like commercial butter - 1 tablespoon (14g) servings.
Storage
Refrigerate wrapped butter for up to 2 weeks. For longer storage, freeze for up to 6 months. Homemade butter may be slightly softer than commercial butter due to less processing.
Cost Comparison
Cost per serving (homemade)$0.14
Cost per serving (store-bought)$0.28
Savings50%
Initial salt purchase spreads cost over many batches. Bulk cream buying or local dairy sourcing can reduce costs further. Higher upfront quality pays dividends in nutrition and flavor.