What is the best cream to make butter with?

Always buy heavy cream or whipping cream for churning butter. Any brand will do. You need the higher fat content. Heavy cream is approximately 40% butterfat and 60% milk solids and water.

What is the best milk to make butter with?

The cream from Jersey cows produces the best butter because of its higher fat content milk, plus the fact that their fat is dispersed in larger globules than milk from other types of cows and tends to churn into butter more easily.

How long will homemade butter last?

How long does homemade butter last? Homemade butter has a shelf life of up to 2 – 3 weeks when kept in the fridge . You can also keep your homemade butter in the freezer for up to 9 months.

Can I make butter from whole milk?

It's really easy to make your own. You will need a large container (churn, crock, jar, etc.), a cup of buttermilk (which acts as a starter), and a gallon of whole milk .

Does homemade butter taste better?

Flavor: Homemade butter is striking: It tastes unbelievably fresh . I tested my first batch of homemade butter against my favorite supermarket brand, and the difference was clear: Freshly made butter tastes FRESH, unlike butter that's sat at the supermarket for a while.

Is it cheaper to make your own butter?

Butter isn't that expensive — it's about $3 per pound at the wholesale level. Cream costs roughly $3.50 for 16 ounces, or less if you buy a larger carton. That means the price of making your own butter isn't much more than buying it in the store, and often you can get organic cream cheaper than organic butter .

How to make butter from grocery store milk?

To make butter from raw milk, separate the cream from the raw milk, then skim the cream off the top and pour it into a glass jar. Let the cream sit out for 5 to 12 hours so it can ripen. Next, agitate the cream until the butter solids separate, pour off the buttermilk, and wrap the butter solids in cheesecloth.

Why do you rinse homemade butter?

Gather the butter and form into a ball. Rinse the butter in the ice water, pressing and kneading the butter ball like bread dough. This will cleanse the butter of any residual buttermilk, which otherwise would cause spoilage. Change the water and continue the process until the water looks clear.

Is it better to make butter with warm or cold cream?

The ideal temperature for churning butter is around 60-65 F . If the cream is too cold, it is harder for the fat globules to stick together, and if it is too warm the butter will be a little too soft and gloopy. Pour the cream into the glass jar of the churn. Screw on lid.

Can you use half-and-half to make butter?

You can't use half-and-half in place of heavy cream for whipped cream or homemade butter . The fat content in heavy cream is what allows the dairy product to form stiff peaks for a sweetened whipped topping; keep whipping and those peaks will turn into butter.

How is butter made from scratch?

Homemade butter is one step past whipped cream. To get butter, you have to agitate, whip or mix the cream long enough for the fat molecules to begin to clump together. After enough time mixing and shaking, the fat molecules clump together into butter, leaving the liquid and butterfat behind.

Is homemade butter really better?

The texture of homemade butter is softer, creamier, and fluffier than regular stick butter . The flavor of the plain butter differs on the type of heavy cream you use.

The Easiest Homemade Butter Recipe (2024)

There is nothing like homemade butter. That creamy, light, fragrant, deliciously silky flavor cannot be replicated artificially. And while butter itself is easy to come by, homemade butter is incredibly easy to make.

The cool thing about making your own homemade butter is that it's super easy! Put some cream in a jar, and shake, shake, shake!

That's it.

Piece of cake.

Ok, let me break it down for you a little further (even though it really is just that simple).

{I get commissions for purchases made through links in this post.}

Ingredients & supplies:

Cream*Finely crushed sea salt (optional)Quart glass jar with lid (these lids are great)Mesh strainer (helpful but not necessary)

Directions:

Fill a glass quart jar about half full with cream. And start shaking! Depending on how hard you shake the jar will determine how quickly the butter separates from the buttermilk. I don't go nuts; just a consistent back and forth, and it takes me about 20-30 minutes. Sounds like a long time, but really, just one sitcom and boom, I have fresh butter.

It can definitely be made much more quickly in a food processor, but I've not tried that myself. Making butter the shaking method is just fun, and watching cream change into homemade butter is somewhat fascinating. What an easy way to keep a kid busy and productive while they are watching one of their favorite shows!

So how do you know when it's done? You will reach a point when you think it's never going to turn. It gets super thick and frothy. Keep shaking! About 5 more minutes and suddenly it will go chunky and separate.

Keep shaking to get the chunks to bind to each other. You can keep shaking even longer, or stop and strain it at this point.

Tips and Tricks for the Best Homemade Butter:

*You can use any cream you want. I use the top cream from my organic, raw, non-hom*ogenized milk.

The best cream comes from organic grass-fed (pasture raised) cows. Homemade butter from grass-fed cow milk is higher in CLA (conjugated linoleic acid), a beneficial fatty acid that protects against some forms of cancer (source, source, and source). CLA also may protect the brain from stroke damage (source), and may aid in weight loss (source). Cream from grass-fed cow milk is also higher in the antioxidant and vitamin A precursor, beta carotene, which gives butter from grass-fed cow milk a darker color.

I let my organic, raw milk "ripen" (culture) for a week or two to increase the probiotic count. You should only do this with properly sourced raw milk. Otherwise just use fresh cream. It does give the butter a bit of extra zest, but the boost in nutritional value is worth it. And I use the remaining de-creamed milk to make milk kefir!

Don't fill your jar too full. Leave lots of room for expansion or you can make a leaky mess.

Have fun with it! Get two jars going for an easy upper body workout. Or put on some music and have the kids dance while shaking it. (If you do, I highly recommend a tether, like one of these, in case the bottle slips out of their little hands.)

I didn't even touch on the cost factor yet!

I currently pay $5.00 per gallon of certified organic, raw milk here in WNY. (I know. We are super blessed.) That gallon gets me between a half pound to a whole pound of butter, depending on the time of year, and how well I got all the cream from the top of the milk. Compare that to buying a pound of organic butter from my local grocery store? $4.99 is the current price. And that's not even grass-fed.

Even if I only get 1/2 pound of butter from my milk, I also get a lot of buttermilk out. And the rest of the milk goes to making almost a gallon of kefir. The cost of buying kefir alone makes it totally worth it!

But it's the flavor...oh the flavor. Can't be beat.

What's your favorite way to enjoy homemade butter?

#homemadebutterrecipe #recipes #culturedbutter #homemadebutter #probiotic #easiestbutterrecipe #realfood #rawmilk #WAPF

The Easiest Homemade Butter Recipe (2024)

Ingredients & supplies:

Directions:

Tips and Tricks for the Best Homemade Butter:

FAQs

What is the best cream to make butter with? ›

How is butter made from scratch? ›