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How to churn fresh butter from store bought ingredients.

Updated on September 7, 2011

This churn can make about 8 lbs. of butter in about 15 minutes!

Electric Churn
Electric Churn | Source

INTRODUCTION







Making homemade butter is more than just shaking cream in a jar. This is a recipe handed down to me from my mom and it was given to her by her mom and so on. It is a recipe that will produce delicious homemade butter and it involves more than just shaking cream in a jar. When you shake cream in a jar you only have whipped cream not Butter! This recipe will show you how to make butter the farmer's way. Most people reading this do not own a churn, and probably do not know where to find one. No worries, just use a gallon jar that has a tightly fitting lid as you will need to shake your ingredients to "churn" the butter. These jars are readily available when buying pickles, mayo, etc. in gallon jars. Wide-mouth, clear glass it best to see your results as you shake "churn" the butter, and it is also heavier to use, but a plastic jar will work just as well "if" the lid fits tightly. The wider the mouth of the jar is the easier it will be to dip out the butter once it is churned.

Buy these at your local grocery store.

Find these in the dairy case at you local market. They do not need to be organic...the cheapest brand will work.
Find these in the dairy case at you local market. They do not need to be organic...the cheapest brand will work.
My grandmother used her hands...but I like using a spoon and a ladle..
My grandmother used her hands...but I like using a spoon and a ladle..

Ingredients and Utensils

You need to assemble all your ingredients and utensils you will need to make "churn" your fresh homemade butter.

You will need to purchase your ingredients are you local grocery store.

1) 1qt Heavy whipping cream 
2) Half gallon of WHOLE milk
3) 1 cup of Buttermilk

Just a few utensils and you are ready to begin...

1) Wide-mouth gallon jar with lid

2) ladle

3) large spoon

4) wax paper

5) dishcloth or towel

(you will need this when you begin churning)







24 Hour Preparation

You must do this step!!!

Mix the heavy whipping cream, whole milk, and one cup of buttermilk in the gallon jar and stir it thoroughly. Cover and let stand on the counter undisturbed for 24 hours until it (clabbers) or thickens.

Do not refrigerate! It will not thicken in the refrigerator.


You cannot forget the buttermilk! It makes the milk "clabber" thicken, which is a very important step. Many people do not know about this step. If the buttermilk is not added, it will take two or three days to clabber and it will taste very strong and smell very bad, and your butter will be ruined. The buttermilk will allow it to thicken overnight if left out on the counter.

When the milk thickens you are ready to churn.

Churning simply mixes the clabbered milk and gathers the butter together. Churning takes about 20-40 minutes. The following steps will produce great tasting fresh butter...this is fresh, natural butter and wil be very light, almost white butter. If you prefer a yellow butter you may add food coloring, but this is not recommended as this is a recipe for natural butter.

Butter is ready to be dipped into a mixing bowl.

You are finished churning when the butter is gathered in a big clump.
You are finished churning when the butter is gathered in a big clump.

Step 1 - Churning:

To churn, tighten the lid on the jar making sure there is no leak. Shake the jar up and down or side to side. Sit in a comfortable chair and find a position that you can shake the jar continuously for 20-40 minutes. You MUST loosen the lid every 5-10 minutes to let the air escape or it will build up and almost explode like a shaken soda can if you don't let the air escape occasionally. This is where the towel or dish cloth comes in handy. Always have it near when you open your jar. The churning action should be continuous movement or shaking shaking, and according to how fast you shake the jar you will see butter forming in small specks at first and then they will become larger as you continue to churn. The churning is done when the butter is gathered into one big clump. Sometimes you must use a spoon and stir it to get it gathered better.

Step 2 - Washing the Butter

Once you dip all the butter into the mixing bowl the milk that is left in the jar is buttermilk. Save it and use it in your next churning. It also make delicious breads.

The butter will now need to be "washed" or rinsed to get rid of the excess buttermilk in the butter. (If you cannot dip all the butter off the milk don't worry about it. The flakes of butter left in the buttermilk make it taste better, and is really good when you use it your bread recipes).

When you wash the butter remember this point...

* DO NOT use hot of warm water to rinse the milk out of the butter - this will melt the butter!


Run cold water over the butter stirring it and draining it as you wash and re-wash it until the water runs clear. When the rinse water is clear, drain all the water out of the butter by stirring and tipping the bowl slightly to drain it. Whip the drained butter with the spoon and salt it to taste. Put it in a butter mold or a plastic cup...you will enjoy butter as God meant it be...not a molecule from being plastic like all the margarine's are made!

Washing the butter...

You will  not have this much butter. My cow gives 5   GALLONS of milk EVERYDAY!...so I churn huge amounts in one churning!
You will not have this much butter. My cow gives 5 GALLONS of milk EVERYDAY!...so I churn huge amounts in one churning!

Fresh Butter!

Any container will do...I haven't owned a real butter mold in my life...but have always wanted one to display in my kitchen...I make too much butter in one churning to use the old-fashioned butter molds.
Any container will do...I haven't owned a real butter mold in my life...but have always wanted one to display in my kitchen...I make too much butter in one churning to use the old-fashioned butter molds.

The finished product...


This will last at least 2 weeks in the refrigerator, and up eighteen months in the freezer!

Fresh Churned Butter

Once you taste this butter you will never buy butter again...it is great for cooking and in all recipes...but the best part is eating it on hot fresh breads!

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Comments

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    • profile image

      Chris 

      11 months ago

      I wish to try but disabled and connot shake jar I want to try but with no help

      Can you recommend butter churned please

    • profile image

      DiscipleOf Jesus 

      2 years ago

      how much butter does this recipe make?

    • montanasummer profile imageAUTHOR

      montanasummer 

      5 years ago from Knoxville, TN

      Hope it turns out as good as your mom's. Glad you liked the post.

    • tlpoague profile image

      Tammy 

      5 years ago from USA

      This is something my mother use to do when she was younger. I have always wanted to make my own butter, but never tried it. I will have to hit my dad up for a butter churn. He tries to buy one at every auction that one can be found. Great hub! I gave it many votes!

    • montanasummer profile imageAUTHOR

      montanasummer 

      7 years ago from Knoxville, TN

      That's sounds like so much fun! And yes, Grands love it! We live on a farm, so you get to do it the easy way :) ...I have to milk, skim the cream off the milk and pasteurize it before I can churn! Have fun!!! I am glad you liked the post.

    • SEXYLADYDEE profile image

      SEXYLADYDEE 

      7 years ago from Upstate NY

      What a great hub! I also thought making butter was a lot more complicated. I am going to try this at the bbq in 2 weeks. It will give all the grands something to do. They are big enough to shake to jar. Then we will make icecream!

      Interesting an thumbs up! Dee

    • montanasummer profile imageAUTHOR

      montanasummer 

      7 years ago from Knoxville, TN

      You're welcome...hope you enjoy!

    • killerdillard profile image

      Dave Dillard 

      7 years ago from Salina

      Thank you very much. I had no idea it was so easy.

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