Easy Homemade Butter





Introduction: Easy Homemade Butter

About: Hello and Welcome to In the Kitchen With Matt. I am your host Matt Taylor. My goal for the show is to teach you how to cook really good food at home for cheap. Eating out everyday can get expensive, but it d...

Let's make homemade butter! In this instructable, I will show you how to make butter. This homemade butter recipe only requires 1 ingredient and a large jar, simple as that. It tastes super yummy and can be used as is or in baking, etc. You can add salt to it if you like, or leave it out. It is up to you. Now let's get started!

If you have any questions or comments, put them down below and I will get back to you as soon as I can.

Follow the easy steps below or watch the video tutorial or do both!

Step 1: Ingredients and Tools


  • 1 cup of Heavy Whipping Cream (about 240 ml)
  • 1 large mason jar with lid
  • strainer
  • bowl
  • cold water
  • parchment paper or cheese cloth
  • spatula

Step 2: Add Cream to Jar

First we add our heavy whipping cream to a large jar, then tighten up the lid.

Step 3: Shake That Jar!

Time to burn some calories! Now we go to work and shake that jar! Two hands works great, but you can use one hand and switch back and forth. You will be shaking it for several minutes. 5 to 10 minutes sometimes longer. As you shake it, the cream will thicken up, and it will feel like nothing is moving around in the jar, that is great, keep at it! The cream goes through phases, first phase it will turn into whipped cream pretty much.

***Note you can also make this in a food processor or blender or use a mixer. :)

Step 4: Shake Until the Butter Milk Separates

The next phase is the separation of the buttermilk from the butter. As you are shaking, after it gets to the whipped cream phase, soon you will hear liquid sloshing around, that is how you know your butter has formed. Stop shaking at this point. If you keep shaking the buttermilk will get re-introduced into the butter and ruin it. Meaning you won't be able to separate it again.

Step 5: Remove the Butter Milk

Now lets remove the buttermilk from the Jar. I use a strainer over the bowl that I want to store the buttermilk in. Save that buttermilk! It can be used in pancakes or whatever other recipe that requires buttermilk. Now you are left with a nice lump of butter! If you are going to use it right away, you can do that, but if you want to be able to store it in the refrigerator, make sure the follow the next steps.

Step 6: Add Cold Water

Now we add cold water to the Jar, about until the butter is half way covered with the water. Put on the lid and shake some more about 20 to 30 seconds or so. The water will get all cloudy. What we are doing is getting out the excess buttermilk. If we leave it in the butter, it will make the butter go bad much more quickly when storing it. After the water gets cloudy, remove it, and then repeat the step, keep doing that until the water is nice and clear.

Step 7: Press Out Remaining Butter Milk

Now we add the butter to parchment paper or cheesecloth and press out the remaining liquid. There are a variety of ways that this can be accomplished. I like to wrap it up in parchment paper and squeeze/press it together, holding it over a bowl.

Step 8: Scrape Butter Together

Now we open up our butter bundle and use a spatula and scrape the butter together and form it into a bar or whatever shape you like. I like to store in the parchment paper and wrap it up, but you can use plastic wrap too if you like. There you go! You just made some butter. Use it in baking or however you would normally use butter. If you would like to add salt, go ahead and add a 1/4 tsp or 1/2 tsp during the pressing phase. Enjoy!

Step 9: Video Tutorial

Don't forget to watch the video tutorial!



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    28 Discussions

    Decades ago when we lived in central TX a friend used to give us unhomogenized milk from one of their cows. She told me to put it in a heavy-duty glass jar and shake it for several minutes until it turned itself into butter. I never thought to add a whisper of salt but I'd forgotten how good it was until reading this excellent 'ible. I used a heavy 2 or 5# peanut butter jar and the pre-schoolers & I would roll it back and forth on the floor, then they told their friends how "they" made their own butter. It really is simple enough for a young child to do it. Makes me almost want to go out and buy a cow!

    1 reply

    Several comments; the "buttermilk" you will get from churning sweet cream is essentially just sweet skim milk. Don't use it in a recipe where real buttermilk is called for.

    Butter used to be made (and still is in Europe) from slightly soured or ripened raw cream which produces a richer flavored (not sour) butter. The buttermilk from ripened butter was a thin, tangy buttermilk, which is why its used in recipes. Not the same as the thick, cultured buttermilk available in stores either.

    Make very sure that you remove all the rinse water and buttermilk from your home made butter; if you leave it, it will spoil and give your butter a cheesy, unpleasant flavor.

    Butter churns the quickest at around 60 degrees F.

    The percentage of butterfat in your cream determines the yield of butter. Regular whipping cream is usually 30% butterfat, heavy cream is usually 36% (check the label)

    Therefore, from a pint of heavy cream you should be able to churn about 4 ounces

    2 replies

    I remember my parents (mostly my mother) doing this once when I was quite young and we had cattle. I remember them complaining that it tasted of onions. They were told it was because the cattle were eating the wild onions in the fields. Maybe one day, I'll have the opportunity to do it myself :)

    I've not made it this way but saw James Martin do it with a food mixer

    1 reply

    1 year ago

    We used to put a wooden clothes pin in the jar for the butter to collect around during WW2 .



    1 reply

    Wow, never thought of that! Sounds right, but have you made it this way?

    I shake it, but plenty of people have used hand mixers, stand mixers, blenders, food processors. They will all work. :)

    This makes about 1/2 cup of butter for 1 cup of cream. It is not exact but a good estimate. I should weigh it next time I make it to give a better idea. :)

    Do you use simple regular heavy whipping cream like you make whipped cream with or is it something else I need to look for? Thanks!

    1 reply

    He is a chef and had his own cooking show in the UK

    When I used to do this, I used a plastic jug and a clean marble. The marble, I was told, increased the agitation, which reduced how much time it took to get through the phases.