Instructables

How to Make Butter

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Most folks think making butter is a time-consuming chore requiring a lot of muscle.

Well, it used to be. It still is if you use the pounding in a butter churn method, or the shake it in a mason jar method.

However, I'm lazy. I prefer this method - I'm all about making the appliances do the work.

This usually takes me 20 minutes to make, from the time I start pulling ingredients out to the time I put dirty dishes in the dishwasher. Don't let the number of steps fool you - most of that time is spent waiting, not working.

Cost: $5 for a quart of cream, of which we used half (one pint), so the portion used here was $2.50, which made about 8 ounces of butter.
 
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Step 2: Pour Cream into Blender

Picture of Pour Cream into Blender
Add salt to taste here if desired. I wouldn't go over 1/4 to 1/2 teaspoon salt to 2 cups cream to start.

Step 3: Turn on Blender

Picture of Turn on Blender
Select highest speed you're comfortable with on blender. On this mixer, that's the "liquefy" setting. However, on liquefy, the thing sounds like a jet engine in my very tiny kitchen. So, comfortable for me is "grind", which bumps the decibels down to a slightly less painful level.

Step 4: Wait for the Magic

This is the hardest step. It takes about 15 minutes total for steps 3-6 with my blender. Your blender may vary. That includes the time that the blender is stopped & I'm peeking inside to check the progress.

First, the cream will turn into soft whipped cream, about 2-3 minutes. Then stiff whipped cream, about 3-5 minutes.

During these 3-5 minutes, when you stop the blender to peek inside, use the spatula to scrape the whipped cream back down onto the blender blades

Step 6: You'll Know When It Happens...

Picture of You'll Know When It Happens...
Finally, after about 13-15 minutes, the blender will make a funny noise - it will sound like you're blending liquid again instead of whipped cream. Stop the blender. You now have butter. It will be a barely cream, almost white color, not the bright yellow of store-bought butter. If you absolutely HAVE to have yellow butter, feel free to add some yellow food coloring.

Step 7: Get Ready to Eat

Carefully, drain the liquid, leaving the butter in the blender.

Sometimes we rinse the butter, as it's supposed to make it last longer. Mostly though, it doesn't last long enough to spoil.

To rinse, add cold water to the blender, and pulse a second or two. Drain the water. Repeat until the water runs clear.

If the butter gets too warm and soft, put the blender in the frig or freezer for a few minutes, then pick up where you left off.

Step 8: Enjoy your Butter

Scrape the butter out of the blender onto a plate. You will probably have to take off the blades to get the last bit out. Pat dry with a clean dish towel or paper towel. Using your scraper, press gently to get the liquid out, then blot. Repeat until the butter is dry enough for you.

Press butter into a container, cover and refrigerate. Or, enjoy some right now. It will be the texture of whipped butter spread, but will solidify in the frig.

Some liquid may rise to the surface in the frig. That's ok - just pat off the liquid and enjoy your butter.
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can you use half and half?
deathwisher10 months ago
Sorry culturing method
deathwisher10 months ago
Sorry culturing method
deathwisher10 months ago
Sorry culturing method
deathwisher10 months ago
Good one but you could use the culturibg method .you can make this with milk(indian method)
Agree with the comment about high powered blenders. In five minutes on hogh, my Vitamix had the raw cultured cream I started with heated up to 155F. Guess it's dead now! Cooling it down and the fridge to practice with anyway. Maybe a lower setting?
for the absolutely have-to-have yellow butterers anatto is a naturally occurring color additive . yellow, just not yellow #5.(it's actually an orange color, but diluted it's a yellow. )
CyberBill5 years ago
Just made some tonight. My girlfriend wants to marry me now. THANKS!
kreuzberg5 years ago
I just tried this with my blender. I had it set on food processing speed. I got to the point where I had made whipped cream and kept going...it got grainy, but then it turned into really thin liquid with no solids at all. Did I do it too long? I started out with "whipping cream" (not heavy whipping cream, if that matters). I plan to try it again tonight or tomorrow.
Herbed and/or garlic butter should be just as easy to make me thinks
col19995 years ago
Very cool! Thank you for sharing this!
pyroelfears5 years ago
why did you dump the buttermilk!!!!!!!!You threw the best part(besides the butter)!! you could have used the buttermilk in buttermilk pancakes, my favorite.
ixovaldes5 years ago
This was the coolest thing! I needed unsalted butter for a cake mix. I only had salted butter, but my wife always keeps heavy whipping cream.......Bammmm! 10-11 mins later it was Butter. I would suggest you drain it as best you can. switch to a small tuperware and start squeezing with a large spoon and the liquid will ooze out and then keep draining.
My Mom use to make butter with my kids (now 27 & 30) when they were little They used a mixer.One Christmas my son wanted to make it green, so my Mom added green food coloring. They made butter lots of other times , too but my kids, Dad and brother still talk about the green butter when we get together. My Dad always says "if you're making butter don't add food coloring! " My Mom's gone now. It's a good memory for all of us. : ) Here's making some butter and memories with the little one in your life.
nerdmom9206 years ago
Delicious!!!!!
shooby6 years ago
Wait, you drain the buttermilk. So tasty! If you like sweet tasting milk, drink the buttermilk, it's the best.
Derin shooby6 years ago
everyone gets the point! in a good way
rsrwright6 years ago
I think you should mention that liquid that you drain off is buttermilk. I save mine for pancakes. Fresh butter is the best, thanks for the how to.
Derin rsrwright6 years ago
buttermilk is delicious
Thoth rsrwright6 years ago
Though this buttermilk (aka taditional buttermilk) is more akin to whey than buttermilk you buy from the market which is a cultured milk product similar to yogurt.
If you continue to run the mix in the blender it will turn yellow. The butter needs to be rinses to remove the buttermilk, otherwise it can turn rancid Good instructible
when i drank homemade buttermilk it had small butter particles in it
Derin6 years ago
The liquid you drain is awesome to drink just salt it its a waste draining it when you can drink it
Derin Derin6 years ago
the liquid is called buttermilk if its made this way(by churning) there are churning machines out there for this purpose the other way to make the liquid(no english term for it) is mixing with yogurt and shaking well
wasabi327466 years ago
I use to have the same exact blender. Never thought I would see one again.
That's what i was thinking!
Looks like whipping cream...
wilsonzone6 years ago
I made this last Friday using a food processor since we don't have a blender. It took a while (about 15 minutes, but watching it makes time drag) and I was starting to doubt it would work, but all of a sudden everything thickened up and I had butter. We try to stay away from salt so this is perfect for us. Only problem we had is keeping it in the fridge makes it too hard to work with. We take it out of the fridge an hour before we need it and it's perfect. My wife loved it and said I will be making butter from now on instead of her buying it. Great, now I have another chore to do around the house. ;-P
mozelda6 years ago
how long will it stay fresh in the fridge
oh my dad that was delicious!
Butter butter I like butter Better butter I like even better But beating better butter is best in a butter blender
Um, U R silly! LOL! good comment to break the monotony and wake my mind up a bit. heehee
feeshy6 years ago
Having a go at the minute, trouble is the blender is getting pretty hot and it doesn't seem to want to start solidifying. I've put it in the fridge to cool it down for now, hopefully it will work afterwards.
Don't cool it down, warm it up. For fastest breakdown it should be about 60 to 65 degrees.
yankeedudle6 years ago
Neat! Can I use lowfat milk instead of cream?
Butter is just the coagulation of the fat in the cream, so no, it wouldn't work. You would just have milk.
About a year ago on a cooking site somewhere, there was a post that went something like this "I love this, I can't wait to make butter. I'm going to use Soy Milk". All questions are good though! It was a good question yankeedudle. Soy Milk was just funny to me.
I tried this and it was so easy! I'm glad i found this instructable.Thank you.
Cake4UsAll6 years ago
What a great idea. This will be very useful to me.
BaileyBoo26 years ago
Yum! it worked.
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