How to Make Butter

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Introduction: How to Make Butter

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.

Step 1: Gather Ingredients & Equipment

Heavy whipping cream - this says minimum 36% milk fat on the label
If you buy a pint of cream, expect to make about a cup of butter.

Salt, optional

Blender

Measuring cup, optional

Not shown:

Spatula / scraper for blender

Plate

Small container to store butter

Step 2: 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

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 5: Wait for It...

Then it will start to get a little grainy. Those little grains are the beginning of your butter.

Keep waiting. I know you've been peeking, just keep waiting and listening and peeking and scraping the almost-butter back down.

The grains will be growing bigger and bigger. Then, the cream will start to liquefy again. That's what you're waiting for. This takes about 10 minutes in my blender (including peek time).

Step 6: 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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    62 Discussions

    0
    Thejesterqueen
    Thejesterqueen

    4 years ago

    Once the majority of the buttermilk is drained off, you can put the butter in cheesecloth or floursac cloth to squeeze out the rest. I don't know how true it is, but I was told that the more moisture you get out, the longer it will remain fresh.

    0
    deathwisher
    deathwisher

    6 years ago on Introduction

    Good one but you could use the culturibg method .you can make this with milk(indian method)

    0
    feliciaalvarez
    feliciaalvarez

    7 years ago

    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?

    0
    Subconscionaut

    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. )

    0
    CyberBill
    CyberBill

    10 years ago on Introduction

    Just made some tonight. My girlfriend wants to marry me now. THANKS!

    0
    kreuzberg
    kreuzberg

    10 years ago on Introduction

    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.

    0
    col1999
    col1999

    11 years ago on Step 8

    Very cool! Thank you for sharing this!

    0
    pyroelfears
    pyroelfears

    11 years ago on Introduction

    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.

    0
    ixovaldes
    ixovaldes

    11 years ago on Step 7

    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.

    0
    Texas Nana
    Texas Nana

    Reply 11 years ago on Introduction

    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.

    0
    shooby
    shooby

    11 years ago on Introduction

    Wait, you drain the buttermilk. So tasty! If you like sweet tasting milk, drink the buttermilk, it's the best.

    0
    Derin
    Derin

    Reply 11 years ago on Introduction

    everyone gets the point! in a good way

    0
    rsrwright
    rsrwright

    11 years ago on Step 7

    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.