You’ll Never Buy Butter From The Store Again After Making It Yourself (2-Ingredient Recipe)

Organic foods are scientifically proven to be better for your health because they are free of antibiotics and genetically modified ingredients and have a better content of healthy fats. The only downside to organic products is that they can cost more, so why not make your own foods with organic ingredients?

Organic vs Conventional Butter

Antibiotics and GMOs

Organic butter is healthier than conventional butter because organically raised cows don’t receive growth hormones or antibiotics and eat only organic feed that doesn’t contain GMO ingredients. At least 30% of an organic cow’s feed comes from grass during the grazing season. If a cow gets sick and requires antibiotics, she is removed from organic production because that cow’s products cannot be labeled organic. (1)

Fatty Acids

Organic butter also contains healthy fat. Researchers tested multiple brands of butter in a study and looked at the quantity of different fatty acids in each brand. Organic butter had less trans fatty acids than conventional butter, but more Omega-3 and Omega-9 fatty acids. (3)


Organic farming is beneficial for the environment because it promotes biodiversity by increasing the number of different species and boosting the ecosystem around the farming land. (2)

How to Make Organic Butter


  • 2 cups organic heavy cream
  • Sea salt to taste (optional)

Other Materials


  1. Pour cream into the bowl and mix gradually from medium to high speed for about 3 minutes until the butter separates from the buttermilk.
  2. Push butter to the side and pour off buttermilk. You can throw it out or keep it for other recipes.
  3. Pour about 2 cups of icy water in the bowl and mix from low to medium speed to rinse off the rest of the buttermilk. Drain the water and repeat 2 to 3 times until water is almost clear.
  4. Press the butter to the side again to squeeze more liquid and drain the liquid.
  5. Keep the butter in an air-tight container and store it in the fridge for 3 to 4 weeks or in the freezer.