Making homemade butter is simple. It just requires a churn or mason jar, whole fat whipping cream (we use the highest fat content we can purchase which is 35% or 36%), salt and cold water. We can make homemade butter fairly quickly, depending upon the amount we are making. Butter has to go through different stages — from whipping cream to thick whipped cream (perfect for flapjacks and waffles) to butter and buttermilk. I like making butter by hand so I can control it better as well as for the shear enjoyment of it!
In pioneer times, a butter churn was used which was a barrel with a stick (called a dasher or plunger) in it and a lid to prevent splashing. This style dates back to the 1700’s. The plunger did exactly that – plunged in and out of the cream until there was butter and buttermilk. Once butter appeared on the stick, the pioneers (often older children made the butter in about 30 minutes) knew the butter was ready for the next step. The butter was then separated from the buttermilk. The buttermilk was used in baking cakes and pancakes/flapjacks among other recipes. The butter was then rinsed in cold water from a local water source like a running creek or well, to remove the remaining buttermilk. The water was then squeezed out of the butter, then pressed into butter molds. In the winter months, the butter would be pale, so the butter was often colored with carrot (cooked, shredded carrot).
A regular mason jar can be used, but we use a paddle churn. Paddle churns were popular in the late 1800’s and glass paddle churns (similar to the one we use) gained popularity in the early 1900’s. It takes us about one hour from start to finish with our paddle churn to make butter. It’s a great way to pass the time and make delicious butter much like our ancestors did. We have a greater appreciation for our food the more we do by hand and it teaches my children about history at the same time!
Let’s make butter!
To start, you will need a jar or churn. You can also use an electric kitchen mixer if you like.
Fill it about 1/3 full with heavy whipping cream. I added a pinch of salt as well.
Turn the handle or shake the jar!! Or turn on the mixer. In a few minutes, you will get whipped cream. We all take turns churning the butter!
Keep going. The whipped cream will become thick and curdled looking. Keep churning or mixing! If doing by hand, you will be able to see that its starting to change color and look a bit more like butter.
Keep going. We nearly have butter! You will see the butter forming and it will be harder to shake or churn now. Keep churning or mixing until you can visibly see the butter and buttermilk.
Butter! The butter can be seen now and the churn may not churn anymore. You can see the butter as well as the buttermilk.
We have butter! Though, it does not look as good yet. Squish the butter to the side of the jar and pour out the buttermilk. We continued to do this until we no longer could extract any buttermilk.
The butter has been separated from the buttermilk now and may look a little crumbly.
Butter and Buttermilk!!
Refrigerate the buttermilk. It can be added to muffins, pancakes, cornbread, cakes or any other recipe.
We rinse the butter in cold water while pressing it with the paddles. It helps to “clean” the butter — we are essentially washing away any buttermilk residue. If you skip this step, as the butter sits, the buttermilk will rise to the top of the butter and will pool on the butter. This also helps the butter take on its form and will no longer appear crumbly.
No paddles? No problem!! You can place the butter in a bowl and press it with a spoon. Add cold water to the bowl and mix the butter around and press it on the side with the spoon again. Drain and rinse with cold water again. Do this several times until the water is clear.
Shape the butter or press into silicone molds. If using molds, press firmly and refrigerate until hardened so it is easier to remove from the molds.
If you are using the butter, it can be left on the counter. Otherwise, refrigerate until you are ready to use. Homemade butter tends to go rancid faster than store-bought.
Enjoy the hard work of churning butter!! It can be used in so many delicious recipes or spread onto fresh bread. Looking for a delicious recipe?
Why not try our old fashioned sourdough bread here: https://www.ourcityhomestead.com/old-fashioned-sourdough-bread/
Or try our go-to sourdough bread recipe here:
https://www.ourcityhomestead.com/sourdough-bread/
Homemade Butter
1 cup heavy whipping cream 35% or higher – you can add more
pinch salt
Pour whipping cream and salt into a mason jar or churn. Do not over fill because whipped cream will expand. If you overfill, and are doing it by hand, it may not work correctly. Shake, mix or churn until butter forms and buttermilk can be seen. Drain buttermilk. Squish butter to remove buttermilk. Rinse butter in cold water until water runs clear. Press into silicone molds or place in a bowl. Refrigerate leftovers.
You can also use an electric kitchen mixer. Watch butter closely. Rinse butter as directed above. Though it is much faster, I am old fashioned and enjoy the process of making it by hand, and watching all the steps in butter making. Enjoy on bread or toast, in homemade icing or use in baking.
