Homemade Butter

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Introduction: Homemade Butter

About: An Italian living in China with a passion for cooking. I grew up in a picturesque town called Lecce nestled on the “heel of the boot”, Italy’s southern tip, between the Adriatic and Ionian ...
From today I am sure that many of you will start home making their own butter. Why?

1. Because it's easy

2. Because it's fast

3. Because it's cheap

4. Because it's fun!

This is all you need to do!

Ingredients:
  • 250 ml of heavy cream
  • cheesecloth

Step 1: Step 1...oh Wait...there Is ONLY One Step!

Pour the heavy cream in a bowl of your electric mixer, turn it on high speed and whip up the cream. When the cream it's nice and whipped...don't stop...keep weeping it until the fats in it will separate from the liquid and will stick to the whisk. It will take a good 5 minutes.
At this point move the solid fats (which is your butter) into a cheesecloth. Squeeze out the remaining liquid, then rinse it under water, squeeze again. 
Then remove the butter from the cheesecloth, wrap it up into plastic paper and refrigerate it until you are ready to use it



For more recipes check out my cooking blog: www.expatcucina.com

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    71 Comments

    It sounds so simple? I always thought it was such a complex process.

    I've tried in the past, and failed. Maybe I should try again

    I bought 30% light whipping cream, and I recently discovered that it is extremely hard to use it to make butter. Is there any way to make it heavier? I should probably mention in making it in a jar.

    1 reply

    The cream needs to be at least 35% milk fat, dearie! Try again jar or blender both work well.... incorporate child labour because it is fun !

    I have a question.......having been raised on a farm, everything we ate came from the farm......we consumed raw milk and made our own butter.
    My question, will the cream still separate from the milk after the whole milk has been pasteurized?

    2 replies

    Yes it will. But not homogenized. B/c when homogenized, it is chemically altered so that the milk becomes 1 thing throughout. No cream, no milk. Just something weird & unusually white.

    so true and so eww hey that rhymes lol ;)

    Living here, in The Netherlands, I wonder, if buying the cream for the homemade butter, isn't more expensive, than buying butter in the supermarket... Like buying wool for making a sweater, than buying a sweater in a shop, for instance. Just wondering.

    Question, do you think you could use a fresh pair of nylon knee highs instead of cheesecloth? I don't know where to find cheesecloth.

    3 replies

    You can find it in the craft department at Walmart, but I don't see why a 50 cent pair of fresh knee-highs wouldn't work;)

    Cheesecloth can be found in cooking sections of just about any grocery store, especially around thanksgiving

    online or go to your hardware store.

    Being a guy - one that likes to cook - i appriciate your instructable as i always wondered "how to make butter"

    I have a question for you that you may or may not be able to answer about butter.

    I've tried many types from some of the smaller stores that have pretty unique brands. One of them - made by the Amish.. comes in a block or brick.

    This stuff is great - reeeaaal creamy - soft - one can feel the difference when spreading it or using a butter knife to cut into it.

    How does your recipe compare and how do i make butter like the Amish's - so creamy and smooth and sweet?

    Hopefully you'll post other varieties of butter making recipies in the future.
    Like honey butter...mmmmh! ;-)

    2 replies

    Chase, the difference comes from the cows themselves...the Amish do not give their cows anything but what they were intended to eat. They eat sweet grass, with the various other greens in the fields (our cows always loved clover with their grass) and they get some grains and hay in the winter...the sweetness in the butter is the sweetness you'd find in the cream. So, if you wanted your butter to be sweet and creamy like the Amish, you'd need to buy organic cream or find a farmer who farms organically and is willing to sell you the milk - to make butter from the fresh milk, simply let the milk sit in the fridge, wait for the cream to float to the top and skim it off...then just whisk or shake the cream in a jar with a fitted lid. Keep going unil you've got a big lump of butter. Most folks like to keep their butter in the fridge, but I was brought up that homemade butter was always better when it was at room temperature and it only ever went into the fridge in the summer time if it got really hot and the butter became almost melted. But for a nice creamy spreadable butter, keep it at room temp. If you want it to be in a block or brick like the Amish butter you buy, this comes from using paddles...you use these wooden butter paddles that look sort of like a wooden square with a handle on top...you simply roll the butter between the paddles, shaping it into the size bock you wish it to be. It makes no difference to the butter's flavor as to which shape it's in, so if you're making butter, just put it in the shape that you find easiest. As I mentioned in my other post, we always rolled it in some cling film, tightening the two ends like a candy wrapper, to keep it compact and uniform in shape so it could just be sliced as we needed it. But the way the cows are raised/fed determines the sweetness of the cream and eventual butter. Good luck, hope you enjoy the butter you make, it's so easy to do that once you try it, you'll wonder why so many folks go out and buy the stuff in the shops! =)

    Yes, the difference comes from the cows' food. I live in Germany, but I buy only butter from Ireland (Kerrygold), because they let their cows eat grass almost the whole year. It's the only (non-organic) butter I know that you can keep in the fridge without turning the butter brick into a real brick. :-) It stays smooth enough to be easily spread on your bread.

    When I was a kid a farmer down the road from us had a few cows, and he use to give Mommy fresh cow's milk. She'd bring it home and separate the cream from the milk and put the cream in a quart jar and then shake the heck out of it to make butter. I never liked it cause it wasn't yellow like the store bought oleo.

    There's a few farmers that live near us and I've asked if I could have some fresh milk. They tell me no, cause they are not allowed to and if they were caught they'd get in big trouble.

    So this butter, is it made from the cream you get out of the grocery store? Also has anyone noticed the butter you buy in the stores just don't taste like it use to and if you've noticed, have any idea why?

    Ok, Later. pam

    5 replies

    I've been told that the way around not being able to buy raw milk is to get the farmer to sell you part of his cow, like buying shares of stock, then you can get the raw milk because it's coming from your cow. Ask at your local organic co-op or maybe Whole Foods store for someone who knows about this.

    What if the share he sells you doesn't have any udders :)

    Erectedbuilder, what's Monsanto? I'll do a search and see what I come up with.


    Thanks Georgiapeach for the info. I know of a food co-op in town so next time I'm in the area I'll ask.



    Funny mrcurlywhirly, lol.


    Ok, have a good one. pam

    If you want info on Monsanto, I strongly suggest going to Mercola.com - he has compiled a TON of info on that company and how they are trying to kill us all off. . .

    Sooo.. 'Why buy the cow, when you can get the milk for free?' doesn't really apply anymore...because you HAVE to buy shares in the cow just to get the milk at all???
    Anyone else think life was better when we were kids?