How to Make Homemade Butter Recipe

Hello Chef John, I tried this the first time with a pre-school class. The kids loved doing this activity. Here is a hint to make it much easier. Throw a clean marble in the jar. When you have a lot of anxious kids ready to shake the jar it goes by pretty fast. When it turned to butter, they used plastic butter knives to spread their own on warmed homemade banana bread. They really enjoyed learning about dairy products and how to make their own butter, almost more than learning to make ice cream in a coffee can.

My son and I have been wanting to make our own butter for a while now. Thank you. Also, I found the answer you asked for, about the cold water... Now you need to "rinse" the butter. It is important to remove as much buttermilk as possible to keep the butter from going rancid. Put the butter back in your mixing bowl and cover with clean, cold water. With the back of your wide spoon, begin pressing the butter into the side of the bowl. The water will get cloudy as the buttermilk is "cleaned" out of the butter. Pour the water off and add more cold water. Repeat this process 4-5 times or until the water stays clear. Done!

This is a good recipe. I've been making butter this way on and off for over 40 years. It is very easy. I would add the following tips though to this recipe to make it extra easy- 1. Make sure your milk or heavy cream is room tempeture. The butter will break (separate faster if you do this) 2. Use a plastic jar and lid instead of glass. I have a magic bullet so I use those, before that any food-safe plastic jar was fine. The plastic will allow the heat of your hand to help "break" the butter. 2a. Shake vigorously until you hear a audible pop-this is the butter separating from the milk. Think " ice cold martini" when you shake. you want the majority of the milk out in the first shake up. You can't bruise it so don't be gentle, shake it hard and fast.... 3. Put a cheese cloth over the top of the jar and pour off the liquid. Do not handle the butter in the cheese cloth. The cheese cloth can make the butter heat to liquid and you will lose some if you try to press the remaining liquid out. 4. Place your butter in a room tempeture dish and use a butter knife to whip the butter rapidly. This will remove the remaining liquid and place air in the butter giving it a lighter, creamier flavor and texture. 5. Place in a butter keep and refrigerate immediately. This will keep it from developing strange flavors.

I made mine using a Ninja food processor, took all of about 5 minutes. Dont forget to add the salt! I then tasted it against an Amish butter and an Irish butter that I always use and it was absolutely amazing. Very silky, creamy was the best of the 3 in overall taste. This will be my butter from now on! A lot of fun to make too.

Used a quart jar and 2 cups of heavy whipping cream. My kidlets did the first 10 minutes but got distracted with a memory card game. Finished processing in food processor. Tasted great!

Always best to wash the butter with water several times to get all the buttermilk out of it, it will last much longer.

Didn't have a mason jar. I used a regular electric mixer. Takes about 10 minutes on high speed before the cream separates. If you like your butter salted you only need a pinch, that even may be too much. After it curdled and was firm I drained out the liquid (this is a sign you at the complete state when the cream separates) shaped the curds into a butterball then place it into water twice so that the rinse water was clear. Great taste. Saved the liquid aka buttermilk to use in a chocolate cake receipe.

Great little science time with my son-he really enjoyed the butter making. We added chives, garlic powder and salt to one batch and honey & vanilla to another batch.

I remember making butter from cream when I was little and wanted to make sure I remembered how to do it correctly. I added salt to my cream prior to shaking and it turned out fabulous, but boy! Are my arms tired and sore! Lol!!! This was fun to do with my son, so I'm glad I found your post! Thank you! Also, what can I do with the whey? I don't want to waste it and know it is full of protein! I also water kefir and milk kefir and never know what to do with the whey! And sourdough discard! Ugh! I need ideas!!! ***photo is mid-process (about 5 minutes of shaking, using 2 pints of room temp cream and some salt)

Wow! I've wanted to try making butter for a long time, and finally did it. Whenever I buy heavy cream for a recipe, I never use it all, so this is the perfect solution! I followed the recipe exactly, but next time I might add a sprinkle of salt. It doesn't seem like this will work, because at one point, you're at the whipped cream stage. Keep going! Once the buttermilk starts separating, it happens quickly! My boyfriend and I were alternating 5 minute shifts so our arms could get a break! NOTE: If it didn't work for you, you didn't shake the jar long enough - keep going! It's foolproof!

I've made this recipe many times over the last 20 years. But haven't made it for several years now I had completely forgotten about it to be honest so thank you all recipes for reminding me . Let me tell you though this butter is amazing yum!! It is even better than the restaurant whipped butter. Although the only downfall is that it doesn't keep in the refrigerator very long, I probably wouldn't eat it more than 4 to 6 days after making it and it does need to be refrigerated unlike some butter or margarine there's no preservatives in this other than what comes in the whipping cream therefore definitely refrigerate it. It doesn't say it in this recipe but I've seen it in others as well but I always add a hint of salt probably for every quart of whipping cream a half a teaspoon of salt to a teaspoon of salt to depending on your taste if you overdo it with the thought you can always add a smidge of sugar as well. Or leave out this out completely and just add a little bit of sugar to sweeten it as well as not at either one is good all by itself depending on what your taste in butter is. You never made this letter before I definitely recommend it making it at least once especially for French bread just bread and butter is so delicious

it's amazing as a recipe, but it's just plain butter.

Quick, easy, and delicious — what more do you want?

I feel like a professional chef now.

Did this many times growing up on a farm. Only butter we used.

I’m making this again for sure.

Great easy and better than store bought

Wonderful!!

Great for kids!!!

I've made this recipe many times over the last 20 years. But haven't made it for several years now I had completely forgotten about it to be honest so thank you all recipes for reminding me . Let me tell you though this butter is amazing yum!! It is even better than the restaurant whipped butter. Although the only downfall is that it doesn't keep in the refrigerator very long, I probably wouldn't eat it more than 4 to 6 days after making it and it does need to be refrigerated unlike some butter or margarine there's no preservatives in this other than what comes in the whipping cream therefore definitely refrigerate it. It doesn't say it in this recipe but I've seen it in others as well but I always add a hint of salt probably for every quart of whipping cream a half a teaspoon of salt to a teaspoon of salt to depending on your taste if you overdo it with the thought you can always add a smidge of sugar as well. Or leave out this out completely and just add a little bit of sugar to sweeten it as well as not at either one is good all by itself depending on what your taste in butter is. You never made this letter before I definitely recommend it making it at least once especially for French bread just bread and butter is so delicious