Making your own butter is so easy, that all you will need are two ingredients (maybe even one).
Ingredients:
Heavy Whipping Cream
Salt (if desired)
Directions:
Put some Heavy Whipping Cream in a container with a lid (however much you want to make). Add desired amount of salt. Secure lid tightly and shake for approximately five minutes. Keep refrigerated and enjoy!
Simple? Yes! And a deal if you can find a clearance bargain on some Organic Heavy Whipping cream like we did recently. We got some Horizon Organic Whipping Cream for .88 cents per container recently at Kroger. We used maybe a cup of heavy whipping cream and it made about a cup of butter.
Do you make your own butter? What is your method?
{ 29 comments… read them below or add one }
i occasionally make my own for special weekend breakfast, nothing like some fresh soft whipped butter to put on fresh bread! I have several of the tupperware shaker cups and i found those work really well and to me seem to cut the time down.
Hey Crystal — What are the storage instructions on this and how long will it store for?
.-= Claire at Saving Money Plan´s last blog ..New Minute Rice Coupon =-.
wow! i didn’t even know I could whip up my own!!! Thank you for the tip.
I love it!! I see organic whipping cream on clearance all the time so I’m definitely going to have to try it. Could you use mixer and just overmix it until it turns to butter as well?
.-= Rachel @ Surviving The Stores´s last blog ..Adobe Photoshop Only $34.99 on Amazon – Today Only! =-.
so if you use mixer it turns into whipped cream, but shaking will turn it into butter?
You can use either a mixer or shake it. I make at least 2 lbs of butter a week, and I have tried all kinds of ways. All have given me the same results in the end. As far as the temperature goes, warm is best, but cold does work (just takes longer).
Thanks for the reminder on how easy it is!. Make sure the lid is on tightly though! I remember making butter in school once and as the teacher shook it the lid came off and there was cream EVERYWHERE!
Wonder if there is a Vegan recipe out there for butter…?
I would love to make mine at home!
.-= Adele’ – Our {Rockin’ Crunchy} Life´s last blog ..You Are What You Eat =-.
Oh and I’ve also heard that it stays fresh longer if you make sure to drain off all the liquid
To answer some of the questions above: If you shake cream it will turn into whipped cream. If you shake it for a long time, it will turn into soft butter. If you shake it for an even longer time it will turn into true butter. The same effects occur whether you shake or use an electric mixer and I think that mixing is a lot easier (though not as good a workout – ha!). I’ve used the mixer to make my own butter and it comes out exactly like store bought, only more delicious
Just beat cold cream with a hand-held (not stand) mixer until the fats separate from the liquid (you’ll see this happening; it looks like curds and whey, just like when you make cheese). Then press the fat into a mound, using a spatula to squeeze out all the liquid. Save and use this liquid (it’s buttermilk!). Then rinse the butter until the water runs clear, cover and refrigerate. It should last as long as regular sweet (non-salted) butter does. Yum!
Thanks so much for the info Megan!! I’m looking forward to doing this with the kids.
.-= Rachel @ Surviving The Stores´s last blog ..Adobe Photoshop Only $34.99 on Amazon – Today Only! =-.
Can you freeze it like butter in sticks? Can you explain the rinsing part more?
Kimberly, I think you’d have to have some sort of mold to be able to freeze it in sticks. I just put the finished butter into a ramekin and use it to spread on bread. You could probably find molds in an antique store or freeze it in plastic containers as long as you know how many cups of butter would fit into them.
As for the rinsing, when the cream separates the buttermilk looks like milky liquid and the butter pieces look like small pieces of meal or curds. You have to press the butter pieces into a ball using the back of a wooden spoon or a spatula until they are all sticking together. After you pour off the buttermilk, just run cold water into the bowl and press on the ball of butter with the back of your spoon. You’ll see some of the buttermilk continue to seep out, but don’t worry, the butter will continue to stick together in a mound. Change the water and do the same thing again. The buttermilk is what will cause the butter to spoil faster (like another commenter said), so you’ll want to squeeze as much out as possible. I usually do 3 rinses. Then dump out the final rinse water and put the butter into a mold or a cup for use. It’s really fun!
Megan, that was a very helpful reply. Thank you for your expertise.
You’re welcome! I’m glad Crystal brought up butter – it’s one of my favorite subjects!
This is really helpful; thanks for all the details! I did this with my daughter while reading Little House on the Prairie – just using a mason jar and cream – it did take a looong time with little hands shaking but when we all took turns (and my husband took a long turn), it came out great and the kids were delighted to think that they could “make butter”!
We make a lot of ‘ooops’ butter this time of year when we make fresh whipped cream to go with strawberries…;-)
This is a great rainy day activity for the kids. Preschoolers and toddlers will need some help but school age kids can usually do it all by themselves.
I couldn’t give you a time frame on how long it would last because ours never lasts more then a few days.
Wow! I had no idea it was so easy! Thanks!!!!!!
I use the fresh milk from the farm where I work to make whipped cream and some times butter:) Nothing more FRESH, or natural:)
.-= Tessa´s last blog .. =-.
I have been wanting to make butter with my kids but havent been able to find organic heavy cream that wasnt $$$$$. I will have to keep my eye out for a sale! Thanks for the post, so easy and fun!
My favorite way is to get it to whipped cream consistency, and then add a touch of salt. Consistency of whipped cream, but with salt instead of sugar. It’s FANTASTIC! If you use a mixer and take it all the way to the butter stage, be careful… once the whey comes out it will fly all over your kitchen if you’re not careful!
When I used to work with little kids we used to put washed marbles in a cleaned out old jar like one from peanut butter, plastic of course. We would roll the jar to each other for a few minutes then each take turns shaking hard a rapid while singing bits and pieces to a new song each time we quickly handed off to another joyful shaker. It was oh so yummy to spread on crackers and snack on.
I must have been doing something wrong! Mine stayed a whipped cream. I shook the bowl for like 45 minutes and it only stayed as a whipped cream. Any ideas??
Hmm..what type of whipping cream did you use?
Hi Wendi – I think the cream needs to stay around 55 degrees to whip into butter properly. Maybe it got too warm? Try using a hand mixer as it will go more quickly. Also, Crystal asked a good question – were you definitely using heavy whipping cream?
I buy raw organic milk at a farm not far from my house. I seperate the milk from the cream, and make butter. One gallon of raw milk ($5)gives me 3/4 gal. of milk, 2cups of buttermilk, and a half-pound of butter. It is less work on your arms if you make the butter in a Kitchenaid. But, I have 5 kids that love to shake the cream. I don’t like to add the salt until after it is rinsed because I use the buttermilk for muffins and most of the salt stays in the buttermilk, not the butter.
thank for this post.
i occasionally buy raw org milk but its $7 where I live and regular is $2.50 in the grocery store so its been very hard to justify spending the extra money. now i will definetly try this and get more for my money. seriously thanks.
Hi yes home made butter is great I am in New Zealand and we use a cake mixer to beat the cream and you need to beat it till it turns a nice yellow and the liquid comes out of it which is butter milk which takes quite a few minutes.
You then need to strain the butter to get all the liquid out and then put in container.
The butter milk can be used for other things like recipies.
Hope this has made it easier for people
{ 1 trackback }