"I can't believe [I made] this butter!"


Butter.  Golden, melty, buttery butter.  

You can totally make your own! And not feel guilty about using, eating, or cooking with real butter. It's real food, not the plastic synthetic margarine in a tub.

Now, just like the last blog about making your own whipped cream, you start by scooping the cream off the top of your raw milk after about a day in your fridge.

You can use the cream as it is, which is called sweet cream butter. Or you can let the cream sit at room temperature for a few days to make cultured butter. 

We prefer the cultured butter. It adds more flavor and probiotics.

Either way you prefer, the cream needs to be at room temperature before beating. 

Dump the cream in your large mixing bowl & start whipping.  The picture on the left is cultured cream. I actually cultured it with a kefir grain so it was pretty thick already.  In less than 5 minutes I had butter clumps (picture on the right)  If your cream is fresh (not cultured) it takes a little longer to get butter clumps.

cultured cream.jpg
cultured butter.jpg

Warning! It gets messy!! But such is life with toddlers, am I right??  When it starts flinging stuff everywhere it's time to turn the mixer down.  Beat it a little more until you're sure you have some for-real butter clumps. 

My very creative & inventive daughter made a wax paper splatter guard that the beaters poked through. Unfortunately, I couldn't take pictures with the cover so I had to let the butter fly.

Oh well, clean up later...

Scoop out the chucks of butter with a slotted spoon, or pour through a strainer.  BUT make sure you save the liquid!  That is REAL buttermilk.

Isn't that cool?!

Now the butter has to be rinsed.  You want to get as much buttermilk out of the butter as possible, this gives it a longer shelf life.

  • Put the butter chunks in a bowl and add some cold water
  • Knead with a rubber spatula
  • Dump the liquid that has come out of the butter
  • Add more cold water, keep kneading and adding fresh cold water until the water runs clear


straining butter.jpg
rinse butter.jpg

If you'd like to add salt, after rinsing is the time to do it. Just add and mix until it's to your liking.


Oh my gosh! You just made butter, yay!! 

Next up, we'll be making homemade buttermilk biscuits with the leftover buttermilk.

Now call your mom & sisters to tell them how easy it was and where they can get their own milk to make this delicious butter!  :)