We’ve been enjoying homemade butter for years now. It’s just so much better than what you get in the store! David worked at an organic creamery for 8 years, so he’s our resident expert for all things dairy.
Check out our video on how to make homemade butter – even if you already know the process, I can almost guarantee you’ll learn some details you didn’t know 🙂
Homemade Butter Steps:
- Culture your cream by leaving it out for 8 hours.
- When you first start shaking/churning the cream you are aerating it and it starts to expand.
- Soon it begins to get thicker, like whipped cream, and this is the hardest part. You have to shake hard to get it to move because you need the fat sacs to break, releasing the fat, which them starts clumping together and that’s how the butter forms.
- After it breaks, you keep churning until the buttermilk starts getting foamy bubbles.
- Drain the buttermilk out and then continue shaking to get more out.
- Wash the butter by adding a bit of cold water – this helps to squeeze out more of the buttermilk.
- Add salt to taste.
Homemade Butter Tips & Facts:
Make sure your container has enough room for the cream to expand. (You don’t want the cream to fill more than about half of the container.)
If you use a glass container it will be much easier to clean.
Make sure your lid is tight to avoid a greasy mess!
Ideal butter churning temperature is 65.4 degrees. (but room temperature should be fine)
The buttermilk that comes from leftover butter-making is not like what you buy at the store, but it is great for baking. The buttermilk you buy at the store is basically cultured milk.
Bacteria grows on the liquid, or buttermilk, in the butter, not really on the butter itself, so you want to get as much of the buttermilk out of your butter as you can.