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How to Make Homemade Butter "The Easy Way" Tutorial!

Updated on April 26, 2012
Jar of fresh buttermilk and raw sweet cream butter
Jar of fresh buttermilk and raw sweet cream butter

Butter Making 101

How to make homemade butter and buttermilk "The Easy Way", complete with a step by step tutorial! Learn the tricks it's taken me years to figure out!

For years I tried to make homemade butter with our raw milk but I kept running into a problem. Sometimes the milk would turn into butter, sometimes it would just get bubbly when I beat it, but no butter! I kept asking myself, "What is the problem,,and why is my butter-churning not consistent?!" So after many trial and error attempts, I finally figured it out!!

Here are a few 'tricks-of-the-trade' that makes makin' homemadebutter a whole lot easier!

1) Have a powerful blender. (I L.O.V.E. my Vita-Mix blender....it's pretty much a blender on steroids. My cream goes from cream to butter in less than a minute with this baby...and they last forever.)

2) If using pasteurized cream from the store, don't use the "ultra-pasteurized" or "high temp pasteurized" cream, opt for just "pasteurized". If you can get raw cream, even better.

3) If you are lucky enough to have a source for raw milk, either from a farm or store, skim the cream off the top of the milk into a separate jar and let sit at least overnight again to get it separated from any milk that might have snuck into the jar too! That way you know you just have the thick cream!

And MOST IMPORTANTLY if using RAW milk/cream...this is what was killin' me....you ready for it?!?!.........

4) Use cream that is a few days old! In other words, it can't go right from the farm (or cow) directly to your blender....it won't whip...trust me! Just let it chill (no pun intended) in the fridge for a few days, then proceed with your butter making!

Ok, so now that you know the tricks....here is how you put them to use in order to make delicious, wonderful homemade butter (and buttermilk!)

1) Pour the cream into the blender and blend on high for about a minute...maybe longer if you don't have a very powerful blender (like the Vita Mix!) You will know when it seperates when you see yellow chunks of butter floating on top. If you use cream from the store (which I don't recommend since it's been cooked to the hilt depleting it of all essential enzymes and nutrients) it won't be as yellow, might be white depending on the cream you use.




Butter balls start forming (step #1)
Butter balls start forming (step #1)

2) Pour the contents of the blender into a strainer (with a fine screen) that has been placed over a bowl. This will leave the butter in the strainer and let the liquid (buttermilk) drain into the bowl.


Strain butter in fine strainer placed over bowl(Step #2)
Strain butter in fine strainer placed over bowl(Step #2)

3) Lift the strainer off the bowl and give the butter ball a good rinse under cold water while kneading it a little. You want to keep rinsing the butter until all of the buttermilk is gone. (This is what makes the butter stay fresh longer). You know when that happens when the liquid squeezed out of the butter is clear.

4) Get a bowl of cold water to drop the butter in to rinse it some more. Just squish the butter ball around to get it 'cleaned' from the buttermilk. (You don't HAVE to get all the buttermilk off if you will be using the butter within a couple days, but if you want to store it in the freezer or have it last longer than a couple days, you'll want to rinse it...otherwise it will start to taste 'cultured'...which cultured is very good for you, in fact a lot people who make their own butter make cultured butter by leaving the raw cream out on the counter for up to 24 hours before they make butter. Some say that it churns better if it's at room temperature. I just prefer sweet cream butter!)


5) Once you have your butter ball all rinsed, you can wrap it in plastic wrap and throw it in the freezer or put it on a plate or in a bowl for immediate use! If you store it in the fridge it will get rock hard so I take mine out a few minutes before I'm going to use it so it's softened. Another option is to purchase a Butter Crock that keeps the butter chilled but also keeps it at spreadable consistency!...best of both worlds!

6) Next, if you'd like to have fresh buttermilk (and who wouldn't?!), you can strain the buttermilk to get the rest of the little butter chunks out that might have slipped through the strainer. Then pour the buttermilk into a jar using a little funnel and use it in any recipe that calls for buttermilk or add to smoothies!! So yummy and so nutritious!



Strain buttermilk as in Step #6
Strain buttermilk as in Step #6

And then you have a jar of buttermilk and a nice slab of butter! Yum! Enjoy!

Finished!
Finished!

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    • frogyfish profile image

      frogyfish 5 years ago from Central United States of America

      Your hub tells us that you are young. Why? Because you used a blender to make butter. The old way is to have your mamma hand you a quart jar of cream and tell you to 'Keep shaking it.' So I did, until I FINALLY had butter!

      Thanks for a cute instructive hub. Good job. :-)

    • FiveLittles profile image
      Author

      FiveLittles 5 years ago

      Haha :) Thanks! Honestly though, I DID shake it in a jar until it occurred to me that I could use a blender! lol! There's something to be said about modern appliances :) Glad you liked the hub.

    • RichardPac profile image

      RichardPac 5 years ago from Sunny Florida!

      You know I just stumbled on your tutorial, and was recently wondering if I could make butter in my kitchen aid mike with the whisk attachment. Thanks for the useful how to!

    • Hyphenbird profile image

      Brenda Barnes 4 years ago from America-Broken But Still Beautiful

      Your Hub is wonderful. Nothing tastes better than fresh butter. Some people have never had it. We made butter when I was young and lately I have been wanting to again. Thanks for the great tips on a quick way to make fresh butter. Yum.

    • profile image

      Sheila 4 years ago

      I've used the same steps you have, and have been successful making butter in my Vitamix until recently. I picked up raw milk w/the cream top two Thursdays ago; attempted to make butter this last Saturday, and no butter; my Vitamix ended up steaming the cream. So I poured out the heated cream, covered it, and chilled it. Today is Monday, and still the same. The Vitamix is steaming the cream. Any ideas on what I'm doing incorrectly?

    • profile image

      Jen 3 years ago

      Sheila - Did you ever figure out how to make your "steamed cream" into butter? I'm having the same problem in my Vitamix and was hoping you had some tips for me :) My thoughts are that I missed the change point and it's too far gone to turn back? I've successfully made butter with the pasteurized cream from the store, but this is my first attempt with raw cream and evidently there are more differences than just the nutritional quality. I just hope I didn't ruin the 4 cups of whatever I have in my blender! It's not smelling very nice, and I just got the raw milk 2 days ago. The milk itself tastes wonderful, but the steamy foamy froth in the Vitamix has an off odor already :/

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