Saturday, September 22, 2012

homemade butter

As you may have noticed, I just love making homemade bread!  And nothing goes better with bread than plain old butter.  

Making your own butter is easy to do and so much fun.  The flavor is pure and wonderful, and it's easy to mix in honey, herbs, or other extras to give it that special kick.  I'm sure you already know how to do it thanks to Pinterest, but I thought I'd post my own tutorial just in case.

Here's the step-by-step for how I make fresh butter at home...

First, grab a container with a tight sealing lid.  I like to use a freezer canning container.  You could also use a protein drink shaker, a Mason jar, or even just plain old Tupperware.  Anything will work, just make sure the lid fits on tight.

Next, find a small (clean) object to put into your container.  Marbles work well, but I like using a corn-on-the-cob holder.  It's small, and I know it's already clean.

Fill your container up with cream.  I recommend only filling it 1/2 to 3/4 of the way full.

Start shaking!  The best way to do it is to hold it at one end and flick your wrist down.  Not only does it help agitate it better, but it also is easier on your arm muscles.

After a few minutes of shaking, your cream should be incredibly thick.  You may have even stopped hearing your little object hit the sides of your container.  If you open it up, it will look rich and creamy, almost like melted ice cream.

Keep shaking!  After a few more minutes, it will begin feeling a bit different.  It will probably sound a bit like you are shaking a slushy.  If you open the lid, you'll notice that it has started to separate.

Keep shaking!  After just a few more minutes (or less!) you will hear that unmistakable sound of "thud" against the sides of your container.  When it feels like there's just one solid block of matter moving around in there, you are through!  Open up the lid, and you'll see that a blog of butter has collected around your little object.  You'll also find a thinner liquid surrounding your butter.  I've heard mixed reports on this thinner liquid - some say it's skim milk, some say it's whey, some say it's buttermilk (I doubt that...too thin).  Either way, it's also edible, so feel free to use it in recipes.

Pour out the thinner liquid and move the butter to its own dish.  Add seasonings or sweeteners, or just leave it plain - it will taste delicious!


  1. Hi! Found you on pinterest!October 2, 2012 at 8:38 PM

    The thin liquid actually is buttermilk--its not the same stuff you buy in the dairy section, which is milk w/lactic acid added.

    Thanks for posting your tutorial, I have seen recipes for homemade butter in mixers & processors-neither of which do I own :)

  2. Oh, the California State Fair had this area where you could make your own butter and it was some kind of heavy cream, but I can't remember what kind or brand they used. Totally bugs me because I absolutely loved it when they let us eat our own shaken butter on crackers. But would whipping cream be any better for us than the butter in the store?

    1. It's not any better for you, no. They both contain the same ingredient - whipping cream. It's just fun to do and tastes delicious when freshly made.


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