How to Make Homemade Butter

How to Make Homemade Butter

Scared of making butter? Don’t be. Only one ingredient is required — cream — and some manpower.

Basically, if you can get good raw milk, you can make your own homemade butter.

What you’ll need:

  • Raw cream skimmed off of raw milk
  • Salt (optional)
  • Quart glass canning jar with lid
  • Bowl, spatula, strainer
  • A little time
  • Manual shaking power

Place skimmed cream in glass jar. Ratio of space to cream is important here: never fill jar more than 1/3 full. Cover with air- and liquid-tight lid. Allow the cream to come to room temperature.

Shake jar until butter buds appear, anywhere from 10 to 30 minutes. Pour through strainer and collect buds into a small bowl.

Press and work the butter, draining off the buttermilk liquid as you go. If desired, rinse with very cold water, and continue to press and drain. The extra cold water serves to better rinse out the buttermilk completely from the butter — and helps the butter to last longer. Add 1/8 tsp. salt (for flavor and preservation), press, and work into a solid lump.

When liquid is pressed out, tuck your butter into a small ceramic, covered bowl or jar. Enjoy as fresh immediately, or keep refrigerated/frozen for future use.

Sure, you can make larger amounts in larger jars, or use an electric appliance for big batches. Make homemade butter simply, or make it more ‘high-tech’.

Just make it!

(P.S. There are certain times of the year that cows get less nutrition from grass. During those times, you may find it difficult or impossible to get butter out of cream. Don’t despair! Try again in the springtime!)