Homemade Butter

Recently, I have taken to making more food than I had ever thought possible. I have tried my hand at toaster pastries, gnocchi, cheese, pizza dough, pretzel bread, and then the one the surprised me the most: homemade butter. Making butter at home is relatively easy and interesting. If you don’t use the buttermilk that forms in the process I would argue it is probably not any cheaper than buying butter, but if were already buying buttermilk as well as butter it might be worth it. It also might be worth it just to have something to try, and to show the kids.

For this recipe you will need a stand mixer and heavy cream, and if you want salted butter 3/4 teaspoon per quart. One quart of cream will give you roughly a pound of butter.

If you are making unsalted butter this is the only ingredient you will need. Otherwise add your 3/4 teaspoon salt now.

If you are making unsalted butter this is the only ingredient you will need. Otherwise add your 3/4 teaspoon salt now.

Using your whisk attachment start mixing on a lower speed.

Using your whisk attachment start mixing on a lower speed.

When the cream starts to thicken some you can turn up the speed to a medium high.

When the cream starts to thicken some you can turn up the speed to a medium high.

The longer it mixes you will notice it starts to become whipped cream.

The longer it mixes you will notice it starts to become whipped cream.

You will want to keep mixing beyond that point.

You will want to keep mixing beyond that point, occasionally scrapping the sides of the bowl.

The cream will begin to turn a light shade of yellow

The cream will begin to turn a light shade of yellow

It will start to thin out and get clumpy.

It will start to thin out and get clumpy.

Homemade Butter

The butter is ready when the butter is sticking to your whisk and you see the buttermilk in the bowl.

The butter is ready when the butter is sticking to your whisk and you see the buttermilk in the bowl.

At this point you will want to strain your butter. Be sure to pick it up, and try to squeeze out as much of the butter milk as possible.

At this point you will want to strain your butter. Be sure to pick it up, and try to squeeze out as much of the butter milk as possible.

Now that you have your pound of butter, you will want to rinse it off. Run it under cool water, and then submerge it in a bowl full of icy water. (And I do mean lots of ice in the water!) Let it sit there for about 5 minutes (longer if you wish, but at least 5 minutes.) Drain off the ice water, which should have slight milky color about it now.

Store your butter  in a piece of Tupperware in the fridge. The more of the buttermilk you drained off the longer it will last. If your didn’t drain it well it could spoil in days, otherwise it will last a while. I have read up to 4 weeks in the fridge, but I will be honest with all the baking I do it doesn’t last that long around here. I am lucky if homemade butter lasts a four days!

Have fun! And enjoy!

5 thoughts on “Homemade Butter

  1. Ladybug

    That is neat. I do wonder about the economy of this. I can understand the novelty and learning for the kiddos but how does buying a quart of heavy cream compare to buying a pound of butter (and if the buttermilk is use-able, however much that would be also).

    Reply
    1. Sara R. Post author

      Well I can get a quart of cream from Walmart for the same price as a pound of butter, and since I use the buttermilk in my waffles, pancakes, and biscuits it works for us price wise. I know economically it really doesn’t work for the average family or in every area (since prices can fluctuate so much from one area to the next.) I thought though it was worth posting as something kind of fun and different. If it works for you to make it on a regular basis, yay! Otherwise make it for the novelty, share it with the kids, and enjoy!

      Reply
  2. Becky

    That is really fun sounding! When E gets bigger I think she would have fun making this. I was going to ask what you use buttermilk for, but I see you put it in waffles and pancakes and such. I have never used buttermilk… but it would be cool to try! I don’t have a stand mixer though, but maybe someday. 🙂

    Reply
    1. Sara R. Post author

      Well as much as I love my stand mixer I actually tend to make my pancake and waffle batter by hand. Both batters are so thin it does take much any way. If you do make your own batter from scratch one day and it calls for buttermilk, you can substitute sour milk and I can help you with how to do that, if you want. (Sour milk is just milk mixed with specific amounts of lemon or vinegar.)

      Reply

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