How to Make Home Made Butter

Introduction: How to Make Home Made Butter

About: I am a wife, mother and grandmother. I enjoy what I do, we own a farm and a tree nursery, cattle and lots of dogs, cats and a pet monkey named George and one day I am going to show George on here. He does tric…

Nothing on earth tastes like fresh butter, cheese or anything fresh. Today I'de like to show you how to make your own fresh butter. You must have cow's milk with cream on it. You can not do this with store bought milk. My grandmother taught me this when I was a child and It's down right delicious if done right.

Step 1: Start With Fresh Cow's Milk, Non Pasteurized or Hemonigized, Raw Cow Milk

We use 2 gallons. One to store in fridge and one to clabber. It takes 3-4 days for fresh milk in the fridge to sour and clabber (old folks call it "going bad"). When you see it looking like it has water on the top and cheese under the waater it's time to church and make butter.

Step 2: Fill Your Churn

Put 1 Gallon of clabbered milk in churn and about 1/2 gallon of fresh buttermilk in and start churning.

Step 3: Churn, Churn and Churn Some More... This Takes Time

Swiftly work the ladel in the churn up and down and the butter making process will start in about 30 minutes of vigerous churning.You will start to notice small droppings of butter around the lid when butter starts making. However, if milks not clabbered enough, churning is prolonged to 1 hour or longer till made.

Step 4: Seeing Butter in Your Churn

Once the butter starts making, after about 45 minutes lift the lid on the churn and see the butter. The first image is when it is clabbered and when it starts making butter, it will be very golden in color.

Step 5: Take Strainer and Put Butter From Milk in Bowl

Mama always said a glass bowl is best, so I use a glass bowl to remove the butter from the churn. Leave the milk and you can use the fresh buttermilk for cooking (store in fridge).

Step 6: Drain Sour Milk & Wash Butter Thoroughly

This is the step that most modern day women miss. Wash the sour milk off the butter under cold water for 1-3 minutes. Folding the butter over and over under the cold water removed all milk from it.

Step 7: Last Step- Add Salt, Cinnamon, Nutmeg or Your Choice of Butter Spices

If you like plain store bought butter's taste, simply add salt to taste and put on a cloth to drain the water from the butter 1-3 minutes. Stir well after any spices have been added, butter will be easy to work in this state.

Step 8: Refrigerate While Baking Your Fresh Bread to Eat With Your Butter

SImply put in a bowl and shape any way you desire. Chill for 2-3 hours and this goes perfect with anything you eat butter with. But this type butter is pure and 100% organic. No preservatives or nothing. Eating at it's finest. May folks still love home made butter and make it. Menneonite families, people living off the grid and elderly love organic living.

You Can Add All Types Of Flavorings To Your Butter:


Brown Sugar


Salted Caramel




Lemon Herb


Roasted Red Pepper



Roasted Garlic

Spicy Apple

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    Question 1 year ago on Step 3

    I am churning malai (cream taken from boiling milk for 2 days butter just is not separating,, what can i do?


    2 years ago

    Is there any risk with the unpasteurized milk process?


    2 years ago

    Can you do this with goat milk?


    5 years ago

    I've always wondered about how these different milk products all coming from milk. Dairy is an amazing thing.
    Where I'm from, though, it's like buying drugs to get unpasteurized milk. You have to "know a guy" with access to a dairy cow.


    5 years ago

    Interesting and very self-reliant! Please do show George one day :) (your bio)