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That's right! You can make butter in under 5 minutes.
When I first researched making butter, I truly thought the butter would be A) hard to make and B) taste terrible. Both of these hypotheses were incorrect.
This recipe is truly easy and the quality of butter is really unlike any I've tasted. All you really need is a stand mixer. A hand mixer will do but won't be nearly as easy, although many of the posts I read called for shaking cream in a jar to make butter...Yeah. A huh. I kid you not.
Also, check out this easy recipe for homemade honey butter!
How to make butter in second part of post
Ingredients
16 ounces of heavy cream, chilled
1/2 teaspoon salt
Directions
Pour cream and salt into bowl of stand mixer and mix on high. In essence, you'll be making whipped cream....only you're going to whip the cream beyond this point. About 3 minutes.
Soon it will deflate and start to look like scrambled eggs. Like this..
Keep beating a few more seconds. You'll notice water start to separate from the butter. This is actually buttermilk and can be saved for future use.
Once buttermilk forms, remove bowl from stand mixer and fill bowl with cold, running water. With your hands, squeeze the butter together to form a ball. Keep massaging the ball of butter under cold water until the water runs clear. This will assure that all the buttermilk is removed and that your butter will stay fresh longer.
Once water runs clear, remove ball-o-butter from bowl and wrap in parchment paper and chill in refrigerator, or slather on some toasted bread like I did!
comments
43 Responses to "How To Make Butter In Under 5 Minutes!"I made butter too! In fact I have a video of me acting like an idiot while I made it! GREG http://www.sippitysup.com/butterrocks
I find the shaking the cream in a jar method fun, thankyouverymuch!
Can you make butter with goat's milk?
Re above question: Butter from Goats's milk.
You sure can - and very nice it is too. it tasts somehow less rich and slithery than 'normal' butter. It's sharper - fresher. The challange would be to find the goat's cream to make it with though! In my experience, goat's butter is more common in the shops (ie. one or two shops actually sell it!) than goat's cream, which i only remember seeing once in my life!
Oh, oh, oh! This is fabulous! Can't wait to try it. :D
+Jessie
Funny, I just posted about making butter too!
Wow, that looks absolutely delicious! Great post, you did such a nice job presenting the pictures too...I am definitely going to have to try that recipe this weekend! Thanks :)
The issue with goat's milk (as I've heard it) is that its fat molecules are 1/5 the size of fat molecules in cows milk. This means it doesn't seperate naturally into goat's milk and goat's cream. I think that you can use a centrifuge to seperate out the "cream" and go from there.
Yeah, shaking in a jar works fine! We did it in grade school. You can even just use the carton the cream comes in. Easy!
Thanks for all the great comments everyone! I love all the info on goats milk.
I'm still not that excited about shaking a jar for an hour, but I'm a lazy slob, so that might have something to do with it.
Thanks so much for sharing this wonderful recipe. Could you please let us know long the homemade butter can be stored in the refrigerator without tasting less good/going bad?
Incidentally I just found out that valbresso feta, my current favorite cheese, keeps longer if you put it in salt water and change the salt water once a week.
Thanks,
Becky (one of the masses finding you via Lifehacker today!)
Thanks for stopping by Becky!
The butter will keep a good two weeks, but you have to remove all of the buttermilk during the washing period, otherwise it will spoil faster.
A trick I found out after posting this is to use a pastry cutter to wash the butter.
Obviously the buttermilk you keep is the that what is drained from the bowl when stop beating it. I can't imagine keeping all the liquid you're rinsing the ball o'butter with.
Yes, anonymous. You only keep the buttermilk that separates when beating. Once you start to wash the butter you drain and rinse until the water runs clear.
Maybe you could put a jar of cream in a paint shaker to automate the process. Would need to be a strong container tho.
omg. something that I'ze gotz ta do!
I just made the butter today, although I used way too much salt (1 tbsp for 1 guart) and although it's salty, it tastes amazing! Thanks for this idea! I'll do it right, next time!
The "buttermilk" that forms when making butter is not the buttermilk that is called for in recipies like biscuts and fried chicken. That buttermilk is regular milk that has been inoculated with lactic acid producint bacteria. They are in no way interchangeable. The "buttermilk" that is produced when making butter is pretty much useless culinarily.
"Originally, buttermilk was the liquid left over from churning butter from cream"
-Wikipedia
Having grown up on a farm, this is about the most amusing thing I've read today. OMG! You've figured out how to make butter! How.. Amazing! The leftovers aren't what you know as buttermilk, btw. Most of you know cultured buttermilk. Traditional buttermilk is closer in texture/flavor to whey.
If you add some honey, you will have some good honey butter!!!
What is the cream to butter ratio? I'd like to do a cost-benefit comparison. We just buy the store brand unsalted butter, tastes exactly the same as the more expensive butter.
Just say no to margarine!
Just to verify, you use the whisk attachment on your stand mixer, right?
Jeremy...not sure...out of the cream you get a solid cup's worth of butter
The black dog...yes, the whisk attachment.
For us Brits, heavy cream is called "double cream" over here
Is it less expensive than just buying butter?
I think it's slightly less expensive if you're buying the really cheap butter....if you buy really good expensive butter, then this would be way cheaper and just as good....it's more about the quality.
1) I live close to places I can buy fresh whole cream from Amish farmers. That makes the most amazing butter ever.
2) If you compare store-bought with home-made butter the store-bought has a distinctive slight sourness that home-made lacks. Do they culture it before they churn it?
I want to do this with honey butter, anyone know the right amount of honey to add? please let me know.
Anyone know if you can use a cheesecloth to stran and kneed out the buttermilk? I'm not too big on handling it with my hands, and I don't have a pastry blender.
sparklyunicorn, I think it depends on how sweet you want it. I would start with 2 tablespoons of honey and add more from there if need be.
Anonymous, I've never tried a cheesecloth but I imagine it would work...you could also try using the paddle attachment on a stand mixer and adding ice cold water...mix and dump the water...repeat until the water runs clear.
I just read your 20K hit article on this post. I am glad you shared it. That will help most of the bloggers in promoting their food blogs.
And your recipe for making butter was really simple yet great.
FYI--I think the glass jar method is much simpler and less cleanup----probably faster, too!
I took a 32 oz glass applesauce jar with a lid and poured in a pint of chilled heavy whipping cream and a clean rock from our beach (cleaned it with vinegar) . The rock was round and small, about the size of a robin's egg.
Shake for about 3 minutes vigoursly--the kids helped with this. You'll hear the rock bouncing around! Suddenly, at about the 4 minute mark, you won't be able to shake it anymore. Lifting the lid reveals perfect heavy whipped cream.
I put this into a wooden salad bowl (large) and then take a fork and mash it around--it will look like the scrambled eggs as described. Keep fluffing and pushing it around with a fork and suddenly you'll notice the buttermilk (traditional) coming off nicely. Squish the butter up against sides of bowl to remove more milk; pour off milk into a container*. Continue to press butter against side and voila--you're done. Simple!
I dont' rinse my butter as we use it too quickly. This pint yields about a 1/2 cup of stick of butter. After butter is formed, I sprinkle it with a little sea salt and then use two clean knives to form in into a "stick" of butter and refridgerate it. It will probably last only a few days on toast, baking ,etc. here!
*Leftover buttermilk is technically NOT whey; contrary to what is posted above it is great to use in baking or even as a beverage and is called mattha and very popular in mideastern cuisine. A google search reveals many uses for this mattha.
You mean all I need is a $300 dollar mixer to easily make butter at home? Why isn't everyone doing this?
Wow, there are lots of sassy and sarcastic people out there.
The term 'buttermilk' can refer to lots of different dairy drinks, but is decidedly different than cultured buttermilk (if you think anything you buy in a regular grocery store is the same as what can be made or grown at home you are fooling yourself). It is called 'buttermilk' because it was originally the milky liquid leftover from churning butter. 'Whey' is the liquid leftover from cheesemaking, they are different. And 'mattha' is the liquid, or beverages that use the liquid, leftover from making yoghurt (common in the mideast and India).
And to previous Anonymous: many people who do a lot of baking or cooking already own a "$300 dollar mixer" (your use of the work 'dollar' is redundant, btw).
I would always suggest using fresh cream from a local farm if you can get it. And besides using honey, homemade butter is great with the addition of blueberries or raspberries. Just remember, when you make foods at home you know what's in it!
Thanks for the butter tidbits, and picture. I'm a visual learner and need the photos. I'm going to buy cream today!
We've been experimenting with making a lot of our own foods lately. Our own "canned" chicken (using a pressure canner), jellies, jams, peach butter, applesauce. And the newest discover: homemade mayo! It trumps the store bought stuff like a jock on a nerd!
I had some cream and no use for it and am so happy to have found your site. I agree that the pictures and descriptions are really helpful. I can't believe that making fresh butter with my mixer was SO easy :)
Hi... I have just tried this butter recipe for the first time. It tastes fantastic!!! Tried it with some home baked bread..lovely. Thankyou so much, What a great site. I will be back!
I'm so glad to hear that readers made this and liked it!
This butter recipe looks fantastic. Can't wait to try it. Just discovered the art of canned butter online today, and am wondering if this recipe can also be used for canning butter? And if so, how?
Terri
Thank you so much for this recipe and for the ever so helpful tips and pics. My family is thrilled with my home made butter!
Just made this with my stand mixer and I'm so proud! I'm fully domesticated now: I 'churned' butter :) I used Strauss Family Creamery whipping cream (its important to use non-homogenized milk) with some Kosher salt and strained the milk with cheesecloth. Yay! So delish :)
put cream into a food processor, let it run for a couple minutes, add some salt, let it run a bit more. there's also no "buttermilk" run off. (which no, I do not sure for cooking purposes- I make buttermilk or get the powdered mix)
butter is simplistic- baby food jars work great when teaching children how to make it.
Aww....the wonders of the world....home made butter
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