HOW TO make butter

 

Homemade Butter

Let me first say I am not a butter snob and don’t own my own cows!  Having said that, I want to show you how to make butter in a way that the everyday person can be happy!

Because, well, I am that everyday person.  But also like to make my own products and food the best I can.  

So I set out to make homemade butter and it was WAY easier than I thought.  I went through a few iterations until I found the quickest and easiest way to do it!

 

The color of homemade butter

Have you ever noticed that the color of butter is vastly different?  The range is generally between whiteish and very yellow.

You’ll notice the butter I’ve made below is a light yellow, not dark – and there is a reason for that.  

The two things I’ve found that play a role are 1) fat content of the cream and 2) the diet of the cow.

The lighter (more white) the butter generally indicates a lower fat content (which mine was) and/or a cow that was not organically raised (fed corn, etc..).  

The deeper the yellow generally indicates a higher fat content and/or a cow that WAS organically raised (fed grass, etc..).

The heavy whipping cream I used, in this case, was NOT organic, which is kind of funny because I almost ALWAYS use organic for dairy products.  I decided to use it for this demonstration because not everyone can afford organic and it is not necessary to simply make butter.

So if you want a deep yellow, buy a high-fat content cream that is organic.  

 

homemade butter

 

How to make butter NOT the old fashioned way

Why do I say NOT the old fashioned way?  Well, the old fashioned way is to put heavy cream or heavy whipping cream in a mason jar and manually shake it.  

Just for fun, I tried this and I swear I pulled a muscle in my neck!

The other way I’ve seen is to use beaters.  But you still to stand there and manually control something.  

I wanted to find the easiest way to make homemade butter and I have it!

The first step is to put heavy cream or heavy whipping cream into a high powered food processor. 

 

heavy whipping cream

 

Start blending on high and do this for about 5-7 minutes.  Give it a break every minute or so for just a few seconds so you don’t overheat it.  

below is about halfway through the process.

You can see the butter starting to take shape and solidifying. 

 

How to make butter

 

And BOOM!  You now have butter.  Notice the slightly more yellow color than the cream itself.

 

How to make butter

 

The next part if the fun part!  Get ready to get your hands dirty. I mean, you don’t HAVE to do this, but it helps!

First, you need to strain the liquid.  BUT KEEP IT!  This is (can you guess????)…  BUTTERMILK!  Use it for a recipe!

Anyway, you want to really squish the butter between your fingers to squeeze out any liquid that is remaining.  

 

  How to make butter

 

You are left with this pretty butter ball!

Now, your hands are going to be quite greasy after going this. I recommend hot water and dish soap.  The fat will come right of with that.  Just using water is not going to do it!

 

homemade butter

 

 

How to make buttermilk

Remember when we strained the liquid?  Well, as I said, THAT is your buttermilk!  When you go through this process, you end up with butter and buttermilk.

So, we started with 1 1/2 cups of heavy whipping cream and I ended with a heaping 1/2 cup of butter and over 1/4 cup of buttermilk. 

 

butter and buttermilk  

 

How to store homemade butter

Store in an airtight mason jar in the fridge.  Remember, it is not processed so it is not going to last as long as the butter you buy in the store. I keep it for up to a week.  I’m sure it lasts longer, but a week is all I do.

I make smaller batches so I don’t end up throwing any away!

ENJOY!

 

How to make butter

 

 

How to make butter

How to make butter

A quick and easy way to make butter and buttermilk from heavy whipping cream.

Active Time 10 minutes
Total Time 10 minutes
Difficulty easy

Materials

  • Heavy whipping Cream

Instructions

  1. Add desired amount of heavy whipping cream to food processor. I used 1 1/2 cups which yielded a little over 1/2 cup butter and a little over 1/4 cup buttermilk.
  2. Blend on HIGH for about 5-7 minute. I stop mine and let it rest every minutes for about 10 seconds. Mainly because I don't want the blender to get too hot!
  3. When you stop blending, you should have mostly chunks of light yellow butter along with some liquid.
  4. Place strainer over a bowl and empty content of food processor into strainer. Smash down with your hands to get more liquid out of butter.
  5. Using your clean hands, squish the butter in your hands to squeeze out any remaining liquid.
  6. Store butter and buttermilk in their own air tight container in the fridge!

Notes

Since these are not processed, I keep for about a week in the fridge.