How to Make Homemade Butter

Mixer Instructions (hand mixer or stand mixer)

1. Pour 1 cup heavy cream into the bowl of a stand mixer fitted with the whisk attachment, or into a mixing bowl if using a hand mixer.
2. Start whipping the cream on a low speed. Gradually increase to medium-high as the cream thickens.
3. After several minutes, whipped cream will form. As you continue to mix, the whipped cream will begin to yellow and clump together. Keep mixing until you see the buttermilk separate, leaving solid clumps of butter in the bowl and a sloshing watery liquid which is the buttermilk. This stage usually takes 3 to 5 minutes.

Mason Jar Instructions

1. Pour 1 cup heavy cream into a pint-sized mason jar, filling it half-way full. Do not overfill past the half-way mark. Screw the lid on tightly so there are no leaks.
2. Shake the mason jar vigorously for approximately 5-7 minutes until whipped cream forms. Continue shaking for another 5 to 7 minutes until you hear and feel that a lump has formed inside.
3. Continue shaking for just one or two minutes until you clearly see that the fat solids have formed, and there's a milky watery liquid left behind which is the buttermilk. The amount of time it takes will depend on how vigorously you are able to shake the jar.

Rinsing, Flavoring, and Storing

1. Strain the butter solids from the buttermilk using a fine mesh strainer, reserving the buttermilk for other recipes if desired.
2. Pour cold water over the butter in the strainer. Discard rinsing water and repeat rinsing two more times. Shape into a ball or any other shape (you can purchase butter molds for interesting designs).
3. At this point you have genuine freshly churned butter. You can use it plain or in any recipe calling for butter.
4. Store in an airtight container at room temperature for 3 to 5 days, refrigerate for 7 to 10 days, or freeze for up to 3 months.