How to Make Fresh Butter
ByIf you recall, last week when I showed you how to make mozzarella cheese, I mentioned that if you’re making it from raw milk, you skim off the cream and save it to make butter. HERE is one way to make butter!
Fill your food processor 1/3 full of heavy cream. Be sure not to fill it more than 1/3 full…it will probably not turn into butter if there’s too much in the container.
Turn your food processor on high…and then flee the room. (It’s really loud and annoying!) The food processor will whip and whip and whip the cream until it turns it into butter. It should take somewhere between 8-15 minutes.
Once the fat has been “pulled out” of the cream, it should look something like this…and you can turn off the food processor.
Pull all the solid pieces and squish them together.
Place the solids in to a clean bowl.
Run some clean COLD water into it.
Clean the butter with the cold water by squishing it with a wooden spoon until all the liquid comes out of it. Repace the cold water 2-3 times as you clean it.
Squeeze the excess water out of the butter and shape it with your hands.
Ah, look…a lovely little butter ball.
You can add salt to the cream if you want salted butter…this will also be a preservative, making the butter last longer.
OR…if you don’t have a food processor and want to have a little family fun…put your cream into a jar and shake it like crazy. Pass the jar around, and take turns shaking it. (I’ve tried shaking it all by myself once when no one was around to help…and I thought my head and arms would fall off from shaking the jar so much all by myself. I don’t think I ever got butter out of that jar.)
Have you ever made butter before? Isn’t it COOL to see the butter form out of the cream!?
I LOVE how with just one little gift from a cow (or goat or whatever) you can make SO MANY great yummy things!
P.S. Even if you don’t have fresh cream…go buy some heavy whipping cream at the store and try making butter. It’s just…cool.
Next week…RICOTTA CHEESE! :)
(Join us Saturday for the little Green Project!)
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This post is linked to Frugal Fridays.
Funny, I’m posting the very same thing tomorrow morning! We love making butter! We don’t “wash” ours though. We use it as is. Saves time and work! =0)
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D. Reply:
March 23rd, 2011 at 4:32 pm
Doesn’t it spoil and get a stinky smell??
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I have made butter, but only in a baby food jar. I had leftover heavy cream & wanted to show my kids (kind of) where butter came from. They enjoyed spreading it on bread. Your post makes me want to go out & make mozarella and butter myself. But, alas, I don’t have access to raw milk. :) Thanks for sharing!
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I’ve read that when using the jar method, you can add a clean marble to speed things up. Haven’t had a chance to try it yet.
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Merry Jo Reply:
May 11th, 2010 at 2:01 pm
I’ve done that many times. I refrigerate the jar, lid, and marble for a few hours to speed up the process. One time, however, my husband was helping out by shaking it *hard* because I had to make several batches quickly, and believe it or not, he sent the marble flying right through the side of the jar! That was a messy lesson to learn! :)
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D. Reply:
March 11th, 2011 at 9:13 pm
It doeesn’t really matter how hard you shake it. The point is just to keep it moving at a steady pace. You can also have kids roll the jar carefully on the floor with their feet, too. We use two marbles because that’s how I first learned to do it in the 2nd grade! My teacher had us making butter, cottage cheese and all kinds of other stuff, but that was back in the early 1960′s. They would never teach kids about healthy stuff like raw milk (and all the things you can do with it) these days. Not in public schools, anyhow. Some inner city kids today don’t even know that milk comes from cows. Nor do they understand that goat milk, camel milk and donkey milk are close to human breastmilk. Sad what kids don’t learn these days.
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Shawna from McKinney Texas Reply:
March 23rd, 2011 at 2:41 pm
As a child of the 60′s as well (who also had a Martha Stewart type mother), I too made butter, cheese and so on in school. It wasn’t until I married in 78′ that I learned about donkey milk being used as a sub for breast milk. My husband wasn’t able to tolerate ANY form of milk, his mother wasn’t able to breastfeed so they gave him donkey milk and he thrived.
I don’t think that it’s only ‘inner city’ kids that are not being taught well, schools across the U.S.A. are falling apart, not because of poor teachers, or low income status, but because the government has tied the hands of the teachers. All school boards are concerned about is passing the state T.A.S.K. tests, not what will help the children learn AND grow.
D. Reply:
March 23rd, 2011 at 4:33 pm
I didn’t say inner city kids weren’t being taught well, I said I don’t think many of them even know where milk originates. Most farm kids, at least, know where it comes from. Our educational system is a disgrace.
Christina Reply:
May 17th, 2011 at 10:32 am
I have been fortunate enough to have my son in a Classical Christian School, and I was thrilled when they made butter in class. What a neat idea! I think it’s right up there with having a school garden that is actually used lunches. I agree that there is much to be desired in the school system in this country. It’s unfortunate. Had I not found the school he’s in now, I would have homeschooled him. That has always been a temptation anyway. I was homeschooled myself, but my husband was a little hesitant. Anyhow, I hope that this school continues learning (and doing) handon things like making butter. Cheese would be fun to make, also. Maybe I’ll suggest it.
June Reply:
November 12th, 2011 at 12:51 pm
I have made butter with my preschool class many times. They love it!
Love it! I’m going to have to check out your mozzarella. Wow! You’re amazing.
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We made butter at our Thanksgiving Celebration field trip. The kids made it with containers. I think the trick was that you had to let the whipping cream sit out at room temperature for 8 hours before you made the butter.
http://thehouseofshelbys.blogspot.com/2008/11/thanksgiving-celebration-stations.html
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Wow! I am so impressed! i’ve never made butter in my life! Now I must go check out the cheese!
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We’ve done this with our kids at Wednesday night church. They loved it. Our pastor dropped by our class and loved it also. It takes a long time to shake the jar but it’s well worth it.
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My family makes fresh butter every Thanksgiving. While moms are busy in the kitchen, it is the kids job to shake the cream (then we they get bored, the Dad’s step in). That way everyone has contributed, the kids are out from underfoot and we get a special treat.
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You know what, my mother made our butter when the cream had turned to buttermilk or something like that I think. It was my job to shake the quart jar, and in about 20 minutes there it was. It looks just like yours did in the food processor. I wish I had raw milk to make butter now, it was so yummy on hot biscuits and pancakes. I also wish I could ask my mother how she made her butter…well, I know she had me shake the jar! Thanks Laura for your awesome blog.
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I have a silly question. It looks like you have the same food processor that I do. How do I make it stay turned on? When I use mine I have to hold the lid in the on position for it to work. Thanks.
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I am going to make butter this weekend. Your directions made it look so easy. I will have to use whipping cream as I cannot get raw milk. I enjoy your blog and love trying new things. Thanks for all your easy instructions.
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Wow. I thought this would be a heck of a lot more difficult than just turning on the food processor. What do you do with the remaining liquid once you have the solids out and before you rinse it? Does the process change at all if you use whipping cream? I don’t have access to raw milk.
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Rebecca Reply:
April 6th, 2011 at 12:35 pm
I’m wondering the same thing?
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Erika Reply:
June 2nd, 2011 at 10:02 pm
Me too! Me too! Want to know what you do you do with the leftover liquid! Thanks for the great post!
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Laura Reply:
June 3rd, 2011 at 6:47 am
You can use the leftover liquid to mix in pancakes or another baked item and it works great!
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I’ve made it out of store bought cream and it is FUN and YUMMY!
The lady that I bought the milk from the other day said that she heats the cream for 15 seconds, then places it in the fridge. Once its chilled she takes it back out to come back to almost room temp. before making butter. But she hand shakes or churns. I bet with the food processor you wouldn’t have to do all of that would you?
It looks soooo yummy!
You must NEVER leave the kitchen?
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D. Reply:
April 6th, 2011 at 4:03 pm
I can’t imagine why she would heat the cream, but then again if you’re already using a pasteurized product from the store, rather than raw cream, it really wouldn’t matter because there’s nothing “live” left in it anyhow.
The trick to making butter is to keep everything ice cold just before you start the process, no matter which way you do it. I use my Kitchen Aid mixer with the whipping attachment (like a beater) and usually 2 cups of real, raw cream. It takes about 20 minutes to see the yellow butter separating. You can save the skim milky looking stuff (buttermilk) and use it for baking (pancakes, muffins, cakes, etc.)
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I have just learned to make butter from an aunt and uncle who have made it for years. I am learning that if you don’t wash it and press all that water out it will turn rancid very quickly. You will know by the smell that you have done it wrong – believe me:) Also, my uncle made a small paddle out of wood – it’s awesome – that helps you press out the water:) Phyllis
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D. Reply:
April 6th, 2011 at 4:07 pm
Yes sirreee, it does get stinky very fast. Use ice cold water to rinse the butter until the water rinses clean. Blot off the pat of butter and wrap it in parchment paper and freeze it if you aren’t going to use it right away. Even if you decide to use it the same day you make it, you still need to refrigerate fresh butter. It doesn’t last long. I always add a dash of celtic sea salt just before the end of the mixing process, before I pour off the buttermilk. Some people knead the sea salt into the finished butter — I think either way is acceptable.
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This looks wonderful. Maybe I should try this since I am making fresh homemade bread today! Thanks for sharing!
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Hi Laura,
I’ve not written before. I’m new to this whole blog thing. I have really enjoyed yours. I’ve wanted to chirp in lots of times but haven’t. But I just had to this time! In response to the comment earlier about adding a marble, don’t do it. Years ago during one of our homeschool moments, Little House on the Prairie project, my girls were making butter in a glass jar that I had put lots of glass marbles in and they were shaking away and the glass jar’s bottom broke off and all of that cream went flying all over the kitchen! Oh what great home school memories, loved them, (not the mess) My kids are in their 20′s now and we’re empty nesting. So I’m getting my “fixes” through you ! Thanks
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D. Reply:
April 6th, 2011 at 4:09 pm
Laura, the jar doesn’t have to be shaken hard. Stress that point to your class next time. It isn’t the velocity of the shaking, it’s the length of time that makes the butter. It will take between 20 and 30 minutes no matter how hard you shake it. It just DOES.
This point is hard to drive home to people.
Yes, the marbles are necessary because they act as the beaters (like on your mixer).
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Really I wish I could be more like you! Very neat. Also, I never did thank you for your response to my comment in the Salmon Patties entry. Thanks for taking the time to send the email to me!
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We made our butter yesterday out of the cream from our first two gallons of raw milk. It took forever (made it with my kitchen-aid) I think because the cream was very cold. Next time I will leave it out on the counter for a while and it should go faster. Just got done putting my very first quart of homemade cultured buttermilk into the fridge too. Thanks for all your help!
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D. Reply:
April 6th, 2011 at 4:12 pm
The cream needs to be cold, so does the bowl. And “took forever” . . . what does that mean? Is 30 minutes forever or is three hours forever? If it took more than 30 minutes (for about 2 cups of cream) something else was wrong.
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Wow, I’ve never seen anyone make butter before. Your site looks really interesting. I’m glad that google reader recommended it!
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I remember my mom making butter from fresh cows milk when I was a kid. YUM!!
You always do such fun things & include us!! THANKS!! :)
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I love making butter. I worked at a 19th century living history museum and spent many days churning butter the old fashioned way. It’s a lot easier your way, that’s for sure!
We’re just starting to finally find a source for raw milk in our area (it’s “illegal” in Indiana, unless you own part of the cow), so I’m excited to be able to try some of your ideas for fresh milk!
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hi- first found you during the sourdough starter posts. and have read through that several times. just came back to read it again and found this – making butter. Another blog had a post about making butter and I remember them telling us to let cream or milk come to room temp first – process goes quicker. From your post, looks like it works either way and it is just a time thing. WHAT fun. So I need to stop by more often and see what else you are making – I am new to this blog thing and just getting the hang of it (I think). Gotta go read about the cheese. thanks for the Butter bit. Fabulous. Emily
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I haven’t made in in a while, but…
I get black-market jersey milk, and especially in late spring I’ll skim the cream, save it up, and put it in my big ol’ gallon jar churn.
It comes to butter, fine, but I can rinse and press and wash that butter forever, and *still* there’s moisture in it, and *still* it eventually ‘sours’ a bit. I know that’s the ‘cultured’ part, but CAN you get rid of it, or do I just need to change my taste habits??? :S
Thanks!
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I’m kicking myself HARD because I just tossed a bunch of heavy whipping cream in the trash because I hadn’t been able to use it up before it went bad. I’m part of a food co-op and we had a ton of it one week to take home. I could have made BUTTER!!! And saved even more money… above and beyond what I was already saving with the co-op. Dang it! Now I’ll be praying we get some more this week so I can try my hand at this. =0) Thanks for the great tip.
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D. Reply:
April 30th, 2011 at 11:13 am
If the cream you tossed was from raw milk, it doesn’t “go bad”. It simply sours. Only pasteurized milk goes bad and rancid and putrifies and gets tossed. Real raw milk just sours and can be used for myriad other things. If you have kids, you can mix some raw milk and raw cream together, add a little raw cocoa (not dutch processed junk) and a little rapadura or some sucanat and make chocolate milk – they won’t even notice if it’s a little bit sour and when it sours it has many more good things in it for your tummy.
Never toss naturally soured cream or milk, if it’s froma raw source. You can always do something with it!
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Really great post, well written, concise and comprehensive. Thank you.
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OOh this looks fun, I’ll have to come back. I’ll link you on my blogroll so I don’t forget. We seem to have a lot in common. Four kids (my youngest is a girl though), love the Lord, enjoy different projects that are considered “lost arts” like cheese making for you and sourdough for me most recently. Anyway, I’ll be back!
Jessie
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I just made butter using this method, and it was easy! I love it! :)
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Laura,
What do you do with the leftover liquid in the processor? Is that whey also?
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Laura Reply:
August 2nd, 2009 at 3:21 pm
No it isn’t whey…I guess it would be considered a form of buttermilk. I usually water my garden with it because I hate to just dump it down the drain!
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Cristy Reply:
February 7th, 2011 at 9:04 am
You could also replace the water in your bread or pancake recipe with it!
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D. Reply:
April 30th, 2011 at 11:17 am
Or if you have animals, they love the leftover buttermilky stuff and it’s just as good for them as it is for you. ;->
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We make butter every Thanksgiving and Christmas in quart size mason jars. Everyone moans about having to shake the jars, but they love the end result. I’ve never rinsed mine before…i usually just squeeze the liquid out before putting it in the bowl.
There are 2 things I make with extra heavy cream: butter and homemade ice cream.
I wonder if this can be done in a blender instead of a food processor?
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Michele Reply:
May 21st, 2010 at 2:18 pm
I just tried that – my blender started leaking and spewing milk after
about 6 minutes – not long enough to do anything.
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Laura Reply:
May 22nd, 2010 at 7:20 am
When I’ve tried to make it in the blender, it just turns into whipped cream but it never makes it to the butter stage. I WISH it worked. :(
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Kim Reply:
May 23rd, 2010 at 7:59 pm
I use the blender and it works great.
I put it on for about 20 minutes.
As soon as it starts to turn to butter I turn it to the lowest setting.
Otherwise the butter gets really mixed in with the “buttermilk” and
you have to let it sit to separate out again.
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Ami Reply:
October 7th, 2010 at 10:01 am
Thank you for your tip! I made butter successfully last November, but the couple times I have tried since then, it’s just turned to hot frothy cream. I followed your advice, really watching to see when the clumps of butter separated out, and then turned it to low. I’m so excited, especially since my cream has been very heavy lately. I think I’m going to yield about 1/2 pound butter from each gallon of milk, and that’s without completely skimming all the cream. Thanks so much for helping fix my problem!
When our family homeschooled we used a series of books based on Core Knowledge…”What my _ Grader needs to Know” We had a lot of fun with it. When I went back to work, we were blessed to be able to enroll our boys in a local public magnet school that was themed “A Core Knowledge Education” encorporates all major subjects including the arts into the teaching theme.
After a few weeks of learning, our 3rd grader had a “Colonial Day”. The students dressed up in clothing from that time. They had different stations to rotate through. The students participated in a skit, did art work, danced to colonial music, made homemade candles, an old-fasioned tablet, using a feather pen for calligraphy AND yes, home-made butter in baby food jars, it seemed like they shook it forever…but there was a song they sang that was common for colonial children to sing as they helped make the butter…I wish I could remember it…thanks for the memories…Our youngest is 9 and was only 2 when we did that & we’ve moved out of that area. I think we need to revisit that fun.
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I just finished making butter from the cream of this week’s milk. We normally use the food processor but I had so much cream, I used the blender this time. it worked fine. I guess I’m kind of lazy though, I pour the whole thing through a cheesecloth draped bowl, squeeze the butter (solids in the cheesecloth) over the bowl until it’s not dripping, then wash it out in a bowl of ice water (still in the cheesecloth). I haven’t had any problems with it going rancid though
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I had a question, Laura. How do you know how much heavy cream there is on top? I see it seperate at first, but once I start trying to skim it off, I don’t see it anymore. I am just guessing how much more to skim. Any suggestions?
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Laura Reply:
October 11th, 2010 at 8:07 pm
Every cow produces a different amount of cream in their milk. It sounds like the milk you are getting doesn’t have much cream if you start to skim and it seems to disappear on you. You may want to ask your milk source about that. I usually get about two cups (maybe a little less) off a half gallon jar.
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Wow I just made my first batch of butter with my 10 year old grand daughter. We had a blast and it came out soooo good. We used the whipping cream. I just left the carton out on the counter for a half hour. We used a 15 oz shaker cup and also a Ziplock plastic container with the screw on lid and filled them about 1/3 full. It sure didn’t take very long at all of shaking before it started getting thick and barely shakable. I was afraid I was going to end up with a shaker of cool whip…but suddenly it just started getting thin again and wha la…I opened it up and there were my chunks of butter. We rinsed it and I hope I did it well enough. Guess I will find out soon huh? We got 1 small tub of butter out of 1 quart of the heavy cream! It took us 4 times of shaking in the smaller 15 oz containers but it was still fun.
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Do you have to use glass jars to make the butter as glass baby food jars are no longer available? Can you use plastic?.
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Laura Reply:
November 4th, 2010 at 12:51 pm
I don’t suppose you have to use glass. You can always use larger jars, like a jelly jar.
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If I use raw milk do I need to pasturize it to make the butter?
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Laura Reply:
November 22nd, 2010 at 9:58 pm
No, you can use the raw milk and make raw butter no problem!
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D. Reply:
March 23rd, 2011 at 4:28 pm
You don’t make butter out of milk. You make butter out of cream.
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QUESTION? Would you end up saving any money making your own butter this way if you had to buy the cream?
I am pretty unfamiliar with how much cream costs, but the cheapest I can get butter around here is $2.50 for 4 sticks.
It really adds up though as we use butter for everything practically it seems.
Would this be a money saver as well?
Thanks.
By the way, I just found your site and love it!!!
It is a big help to me.
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Laura Reply:
December 7th, 2010 at 3:32 pm
Thanks for your encouragement about my site! :)
It all depends on your sources for cream and butter. From my source, it is cheaper to buy premade butter from my milk/cream suppliers than to buy the cream to make it myself. So at this point, that is what I do. This is for raw, grass fed butter.
In general I think butter is cheaper to purchase than the cream to make it, but it really does depend on your source.
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D. Reply:
March 23rd, 2011 at 4:30 pm
No, it’s not usually a money saver, but most of us who make our own butter aren’t looking to save money, we are looking for a good product and we know what’s in it and how it was made.
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I make my own butter and I love it :) We only drink fresh cow milk from the farm so I use the cream from that to make my own butter then use the leftover buttermilk for making biscuits. I also take the cream and make my own sour cream. I can’t wait to try to make ricotta cheese.
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I can’t wait until I get cows! lol
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Can I use the liquid left in the bowl after I pull the fat away? Is this just skim milk?
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Laura Reply:
April 11th, 2011 at 12:02 pm
It’s kind of like skim milk and you can definitely use it for cooking/baking!
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Jessica O. Reply:
June 2nd, 2011 at 9:04 pm
The left over is a true form of buttermilk if you do not add water into it – when we make butter we take the butter out of the buttermilk when it is done making butter, pour off the butter milk and save for baking and then do the water rinsing step…then use the
buttermilk for pancakes and such…so yummy!
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Made some this morning, thanks to leftover cream from Easter. Can’t wait to try it on some toast at dinner :) Thanks for sharing this! I would have surely thrown out the cream had I not run across this.
You rock! :)
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We have a milk cow, and i make butter alot, but not this way, it sits in a churn for a few days, that way i get butter and buttermilk. Cant make it fast enough around here.
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Wow!! I would love to try that sometime!! I bet it tastes so good, too!! I never knew that making butter was that easy. Thank you!!
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My friend Linda used to make this with the pre-schoolers at church (Mission Friends) and they also got to make other ‘treats’ plus biscuits. We really never thought the biscuits would rise with so many little hands taking a turn at (kneading) LOL but they rose magnificently.
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I really want to try this. We just got our first gallon of raw milk. One question though: How much cream yo make a pound of butter? Thanks. Love your blog.
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Laura Reply:
June 25th, 2011 at 8:03 pm
I guess I’m not sure of exact amounts. It takes quite a bit of cream to make a whole pound of butter – maybe a quart, or even more?? Wish I knew exactly. I guess I’ve never really “measured”, but just used the cream I had to make a ball of butter. :)
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We have just found a raw milk source and I would love to make my own butter. I tried to skim off the cream with a ladle into a separate jar, but it seems as though there is still some milk mixed in as I let it set overnight and still see a small bit of milk at the bottom of the jar. Do you have another method that works well to skim the cream off? Thanks!
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Laura Reply:
August 13th, 2011 at 4:12 pm
I do just like you do, with a ladle. I’m not sure of a better method?
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I tryed making the butter I am new at this I got a jersey milk cow and started milking and was thinking of things to do with the heavy cream.. My question is, My butter didnt get as firm as yours showed in the picture.. It was more of a spread. What did I do wrong?
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Laura Reply:
August 17th, 2011 at 2:32 pm
Sounds like yours still had too much liquid in it that needed to be “churned out” with a wooden spoon. Hopefully it still tasted good though!
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I look forward to trying this when I have some fresh cream!
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okay i see that some of your recipes either call for heavy cream, or light cream, how do i make both? :)
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Laura Reply:
October 20th, 2011 at 5:10 pm
Sometimes I say “heavy cream” or sometimes I just say “cream” – I mean the same thing in both situations. I either use the cream that has risen to the top of the raw milk, or I use store bought cream that is labeled “heavy whipping cream”.
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So what you call “heavy cream” in these instructions is just the cream scraped off the top of the milk? i am using raw milk too.
and what is the difference between heavy cream and light cream?
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Laura Reply:
October 20th, 2011 at 5:12 pm
Yes, just the cream taken off the top of the raw milk. I don’t really know what light cream is – I’ve wondered that myself when I see it at stores. Isn’t cream just cream?! :)
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Savannah Reply:
October 22nd, 2011 at 9:22 am
yes! lol thankyou very much you are so helpfull
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okay a few more questions,
i noticed your buttermilk instructions on another page, but isnt the “liquid” left over in the food processor, buttermilk?
i want complete raw buttermilk with no starter kit, so is that buttermilk and is it safe to use as is for any recipe that calls for buttermilk?
and how long does the ball of butter last with salt in it?
and how long would my buttermilk last?
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Laura Reply:
October 27th, 2011 at 7:31 pm
Yes, technically I guess the liquid leftover from making butter is buttermilk. But it is very watery, which is different from the thick, cultured buttermilk I like making separately and using for baking.
You could instead use the watery buttermilk, but it will be a little different in recipes. I don’t have lots of experience with that type of buttermilk and baking, so I can’t tell you specifics.
I’d say the butter with salt lasts 2-3 weeks, maybe longer?
The watery type buttermilk would probably last 1-2 weeks, not quite sure on that one!
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Lisa P Reply:
December 1st, 2011 at 4:45 am
OK. I have to respond here. I JUST learned something. If you CULTURE your cream before you churn it, you end up with REAL buttermilk. I never knew this before.
Sit your cream on your counter. Pour in a little buttermilk or something to start the culturing process. I suppose you could just wait longer until it sours a little on its own. I waited about 12 hours. (I was using pasteurized heavy whipping cream. And, since it isn’t raw, I wouldn’t leave it too long.)
It seriously took like two minutes or so to whip into butter, cutting the time DRASTICALLY. I looked into my bowl and there were the clumps of butter and this THICK, white buttermilk that smelled really sweet. The butter was tasty as well.
Good luck!
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