Tuesday, May 6, 2014

homemade butter...

One of my favorite memories in grade school was when we learned how to make butter from cream. Duh, right? Is anyone surprised by this fact? My little 4th or 5th grade mind was blown. It was by far, the neatest thing my young self had ever witnessed. 

We all gathered around, sat on the carpet, had little baby food jars with maybe 1/4 cup of heavy cream in them, and shook our jars until we felt like our arms would fall off. After what seemed like hours upon hours, lo and behold we had butter. I was amazed. 

Now let me also say that as a small child I loved butter. I mean...LOVED. Nothing was better than butter. I was a full blown addict. A Please-Give-Me-Full-Sticks-To-Munch-On-And-I'll-Be-Happy-As-Can-Be butter loving soul. So I might or might not have been a bit biased from the start of this school project.

Anyway, I still remember the taste. I still crave it. It was the best thing in the world! Then friends, when we mixed in honey...holy cow, I was a dead man. I could have literally eaten the entire bunch. 

Enough was enough, too much time had passed and I needed my fix. So I grabbed my sister, made her do the dirty work, and snapped pictures along the way ;) 

Homemade butter. Get on this. 

Makes about 5 ounces
For printable recipe, click here

  • 16 ounces organic heavy whipping cream, very cold
  • 1/8 teaspoon sea salt (or more to taste)

1. In a large jar with a tight fitting lid, add your cold cream and salt. I used a quart sized mason jar. You want your jar to be big enough for the cream to move around loosely.

2. Tighten lid securely and get ready to shake your brains out. I mean...really shake that sucker. This is a great time to get your cardio and arm workout done :) Or grab a friend (or sister, like I did) and take turns shaking until you can shake no longer. You will want to shake your jar for a total of 25 minutes.

3. At about 4 or so minutes in, you will definitely hear a difference in your cream. It will take on a deep thick sound. At about 8 1/2 minutes in it will be almost too thick to shake anymore. If you take a peek, you'll see that you've made whipped cream. Keep going!

4. At about 14 1/2 minutes you will definitely see a separation. Keep shaking that baby! 20 minutes in and your butter will separate completely. Boom. You'll hear a sort of "plop" sound!

You're looking for the butterfat to become a solid (i.e.: the butter!) and completely separate from the liquid (i.e.: the buttermilk)! Cool, huh? Give your jar another 2-5 minutes of shaking at this point, just to really release all the solids from the liquid.  

5. Once your butter has formed, get out a bowl and place a fine mesh strainer on top. Pour out all the contents from your jar. Save that liquid/buttermilk! Use it in cereals, granola, smoothies, or just drink as is :)

Everyone say hi to my sister, Laurie! HI!!!! Everyone, Laurie. Laurie, this is everyone! 

6. Gently press out any remaining liquid from the butter as best you can and then add butter to a container with a tight fitting lid! Store in the fridge for up to a week and use it exactly as you would butter from the store.

This stuff is like NO other. I mean, really. If you've never had homemade butter before, you've really never tasted butter. It's creamy beyond words and has the most delicious fatty sweet flavor. So dang good, friends! Plus, this is so fun to make with little ones! What an excellent way to show them how butter is made and get them interested in cooking!

Have fun!

Oh and PS friends! I'm feeling a tad springy today! So make sure you enter code: MAYMADNESS for 40% off ANY ad space through the rest of this week! Click here to find out more. 


  1. Wow, just like your childhood, I am mind blown right now. I never knew that butter was made like this. It seems really simple and fun to make! Thanks for sharing the recipe. I just have one question, instead of shaking, could you possibly use kitchen aid? Or is shaking the only way to make the consistency you want?

    1. You SO could! I know not everyone has a stand mixer at home, so I wanted to make sure to show how easy making homemade butter was, in a way EVERYONE could do, you know? Also, I wanted to show a process kids could get in on as well. But yes, you could totally make this will a stand mixer! It would go A LOT faster. :)

  2. I am going to have to try this! I'm making homemade almond butter as I type ;) It's in the food processor now!

  3. Fantastic! We've been talking about making our own butter. It tastes so good! Now I just need to get my hands on some cream. You have such a pretty blog!

    1. The taste is out of this world...like most homemade things, huh? :) For sure- get some cream and totally make this! So fun!

  4. I always love each of your posts, the photos are just gorgeous and you always post the best food. Homemade butter?! I need to try this! Except I know I won't have the stamina to go for 25 minutes . . .

    1. No sweat friend! (Literally! Hehe) Just throw the stuff in a stand mixer and beat it until it separates and turns into butter and buttermilk, for steps 1-4. :)

  5. I had no clue that making butter is this easy! This is so going to be a post-pregnancy project while I'm on maternity leave! Looks so yummy!

    I live in what's basically the capital of Amish-land so there's lots of homemade things like this and I remember going on a field trip in elementary school where they taught us how to churn butter. Your version seems much easier!

    Thanks Christina :)

    1. Oh wow! That sounds like heaven- living in an area where homemade stuff abounds. Hehe. Definitely a doer! As you probably know, the taste is soooooo gooooood!


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