5 from 15 votes
How To Make Butter (Homemade Butter)
This Homemade Butter recipe shows how to transform cream or raw milk cream into fresh butter by churning in a food processor until the solids separate from buttermilk. The process includes rinsing the butter in ice water to remove residual buttermilk, leading to a clean, fresh butter with a creamy texture. Salt can be added for flavor if desired.
Prep Time
10 mins
mixing
5 mins
Total Time
15 mins
Servings:
8
oz
Calories:
205 kcal
Course:
Condiments
Cuisine:
International
Ingredients
- 2 cups cream from raw milk or heavy cream
- ½ teaspoon salt (if you are making salted butter)
- water ice
Instructions
- Scoop out the cream from the top of the raw milk using a large spoon, or skip this step and use store bought heavy cream.
- Pour cream into the food processor and mix on low for a couple of minutes.
- Increase to high speed and mix until whipped cream forms. Open the lid of the food processor and scrape the sides. Close the lid and process again on high for a couple more minutes or until butter solids form and separate from the buttermilk. (The cream will go through several different stages before finally turning into butter.)
- Scrape the sides and lid, and transfer the butter to a sieve with a bowl underneath. The buttermilk will drain in the bowl. Preserve it and use it later.
- Shape the butter with your hands into a ball.
- Transfer the butter to a bowl filled with ice water (& ice cubes) and rinse it by kneading and squeezing it several times, changing the water until it's no longer cloudy. This could take anywhere between 6 to 8 changes of water.
Cup of Yum
Notes
- Allow raw milk to rest refrigerated overnight so cream rises for easy separation.
- Use cream with at least 40% fat content for best butter yield.
- A food processor or stand mixer with splatter guard is recommended to prevent mess.
- When using a hand mixer, cover the bowl and mixer to avoid splatter.
- Knead and rinse butter in ice water repeatedly until the water stays clear to remove buttermilk and prevent rancidity.
- Add salt or create compound butters after rinsing to customize flavor.
- Save drained buttermilk for cooking or baking uses.
Nutrition Information
Serving
1oz
Calories
205kcal
(10%)
Carbohydrates
2g
(1%)
Protein
1g
(2%)
Fat
22g
(34%)
Saturated Fat
14g
(70%)
Cholesterol
82mg
(27%)
Sodium
168mg
(7%)
Potassium
45mg
(1%)
Sugar
1g
(2%)
Vitamin A
875IU
(18%)
Vitamin C
1mg
(1%)
Calcium
39mg
(4%)
Nutrition Facts
Serving: 8 oz
Amount Per Serving
Calories 205
% Daily Value*
| Serving | 1oz | |
| Calories | 205kcal | 10% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 22g | 34% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 82mg | 27% |
| Sodium | 168mg | 7% |
| Potassium | 45mg | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 875IU | 18% |
| Vitamin C | 1mg | 1% |
| Calcium | 39mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.