Homemade Sweet Cream Butter

So I totally made my own butter this week. It’s super easy too. I have no idea how I happened to come across The Crunchy Chicken blog, but she has directions with pictures and everything showing what it looks like at each step. I won’t do the play by play since she already did so quite thoroughly, but here’s the basics.

Buy cream, let it warm to about 60 degrees, pour into a mason jar (about half way full) and shake. After shaking for about 30 minutes you’ll have a ball of butter and the buttermilk will be completely separated. I really didn’t think it was gonna be that easy!

You pour out the buttermilk for another use (I made homemade biscuits already and am gonna make pancakes later today) and then put the butter into another bowl and massage out the rest of any buttermilk under cold water.

All in all it took about 45 minutes from start to finish and I had about a pound and a half of nice organic butter (I get my cream from a local farm) for $2.50. And that cost is including the leftover buttermilk too. (I used 1 quart of heavy Raw cream and a half gallon mason jar) I do think it took a little longer shaking than what the directions said, but I was also talking to my sister on the phone so I may not have been shaking as much as I should have!

 

 

Homemade Sweet Cream Butter {recipe}
Author: 
Recipe type: Traditional Food Preparation
 

Ingredients
  • Cream, any amount (I use 2-3 cups), preferably organic and from grassfed cows

Instructions
  1. Let the cream warm to about 60 degrees. If it’s too warm it may not separate well.
  2. Pour into a mason jar (about half way full) and shake.
  3. After shaking for about 15-20 minutes you’ll have a ball of butter and the buttermilk will be completely separated.
  4. Pour out the buttermilk for another use and then put the butter into another bowl and massage out the rest of any buttermilk under cold water.

Notes
Instead of a mason jar, you can also use a blender on low speed, or a mixer with a regular paddle attachment.
I still use the mason jar as it always works!

buttersc1

 



Donielle Baker

Donielle Baker

owner and editor of Natural Fertility and Wellness at Natural Fertility and Wellness
Donielle is an author, amateur herbalist, lover of real food, and an advocate for natural health. She has a passion for nourishing nutrition, natural living, and spreading the word on how food truly affects our health, so much so that she is currently taking courses to become a master herbalist. Her personal background includes both infertility and miscarriage and she began this blog in order to share all of the information she found helpful in her journey to healing.
Donielle Baker
Donielle Baker
Donielle Baker
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Comments

  1. Your butter turned out so pretty! I love making butter! (and eating butter!) Good job doing this!

  2. Donielle says:

    Thanks! It sure has been yummy!

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