Making Homemade Butter

Making things from scratch is just satisfying. Isn’t it? And it seems like the more regularly I buy something, the more satisfying it is when I make it from scratch. And now that I am pasteurizing my own milk, making my own butter is just the next step!

Making butter at home is super easy. Especially if you have a stand mixer. If not, it can also be made in a regular ol’ jar. Here’s how:

Items Needed to Make Homemade Butter

Cream (Heavy Whipping Cream if you’re buying it at the store) I don’t measure an amount. A quart of cream should make about a pound of butter, but my batches are smaller than that. It’s whatever cream I skim off a gallon of milk.

Salt (or other seasonings to taste)

Kitchen – Aid Stand Mixer or Mason Jar with Lid

Kitchen Towel (if using the stand mixer)

Wooden Butter Paddles (optional)

Steps for Making Homemade Butter in Kitchen-Aid

1. Add cream to mixing bowl.
2. Connect the whisk attachment.
3. Lower mixer into bowl. Cover with a towel to catch splashes.
4. Turn mixer on high.
5. Continue letting the mixer run past the whipped cream stage until butter has formed. (5 to 10 minutes?) I’ve never actually timed it!
6. Stop mixer. Remove butter solids from liquid.
7. Rinse butter under running water. Knead with hands or wooden spatulas until all remaining liquid is removed from butter.
8. Pat butter dry with a paper towel.
9. Season to taste with salt or other preferred seasonings.
10. Store in a butter crock or other preferred container. I reuse glass jars. I also store mine in the fridge as the cream I use is not pasteurized. If you have pasteurized cream, you can keep butter in a container on the counter so it is soft and ready to spread!

Steps for Making Homemade Butter in a Glass Jar

1. Add cream to a mason jar.
2. Seal jar tightly.
3. Shake, shake, shake that jar! Give it to the kids, do a dance around the kitchen, get your cardio in for the day.
4. If it feels like its whipped cream and solid to where your shaking isn’t doing anything… KEEP SHAKING! Eventually it WILL turn into butter.
5. Remove butter solids from liquid.
6. Rinse butter under running water. Knead with hands or wooden spatulas until all remaining liquid is removed from butter.
7. Pat butter dry with a paper towel.
8. Season to taste with salt or other preferred seasonings.
9. Store in a butter crock or other preferred container. I reuse glass jars. I also store mine in the fridge as the cream I use is not pasteurized. If you have pasteurized cream, you can keep butter in a container on the counter so it is soft and ready to spread!

Check out this video to see the butter making process!

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A post shared by Stacy Rethman – Dairy FarmHer – (@blessed.farm.mama)

Other Butter Facts:

• Butter contains more than 400 different fatty acids.
• Butter is high in fat-soluble vitamins like Vitamin A, D, E, B12, and K12
• Butter can be eaten by most lactose intolerant people as it contains very little lactose.
• Butter can be different shades of yellow based on the source animal’s feed. Grass-fed only diets make a darker yellow butter.
• A third of the world’s milk production is dedicated to making butter.
• Whipped butter is made by whipping nitrogen gas into the butter. The oxygen in normal air would promote oxidation and rancidity, but nitrogen gas is non-reactive.

Source 1 / Source 2

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Butter Nutrition Facts:

For 1 tablespoons (14 grams) of salted butter are (Source):

• Calories: 102<
• Water: 16%
• Protein: 0.12 grams
• Carbs: 0.01 grams
• Sugar: 0.01 grams
• Fiber: 0 grams
• Fat: 11.52 grams
  • Saturated: 7.29 grams
  • Monounsaturated: 2.99 grams
  • Polyunsaturated: 0.43 grams
  • Trans: 0.47 grams

Have you attempted making homemade butter? What are some of your tried and true methods? Or what’s your favorite thing to make with butter? Have you seen the new butter board trends?? Leave a comment below!