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A clear glass bowl filled with butter and a wooden spoon pressing out the buttermilk.

Homemade Butter

Quick and easy homemade butter made in a mason jar, kitchen aid or stand mixer, or an electric butter churn. It's such a luxury and incredibly delicious spread on homemade bread.
5 from 3 votes
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Course: Condiment
Cuisine: American
Prep Time: 20 minutes
Washing Time: 5 minutes
Total Time: 25 minutes
Servings: 16 Tbs
Calories: 103kcal
Author: Carolyn Thomas

Equipment

  • Mason Jar with Lid
  • Or Kitchen Aid, Hand or Stand Mixer
  • Or Electric Butter Churn

Ingredients

  • 2 cups cream (more or less depending on vessel size)
  • 1/8 tsp salt

Instructions

  • Pour cream into mason jar (or other vessel) until it's 1/2 full.
  • Screw on the lid (if using a mason jar). Be sure the lid is leakproof.
  • Shake the jar until you have one solid lump of butterfat that has separated out from the buttermilk. (If using a stand mixer or electric butter churn, see directions in the post above).
  • Once your butter is in one solid lump, strain out the buttermilk and transfer butter to a clean glass bowl.
  • Wash your butter by running room temperature water (about 68 degrees) over the butter and mixing with your hands.
  • Change out the water 3-4 times until the water runs clear when mixing the butter.
  • Salt your butter (1/8 teaspoon for 2 cups cream, or see other ratios above) and mix well, straining out any additional liquid.
  • Spread your butter thin onto the side of your bowl and let it rest for 5 minutes to allow any excess water to drain out.
  • Wrap your butter in plastic wrap so it's airtight.
  • Store the butter in the refrigerator for 1-3 weeks, or freeze for up to a year.

Video

Notes

  • Be sure you're using cream that's about 62-63 degrees.
  • Be sure you're only filling your vessel 1/2 full to allow room for sloshing and expansion.
  • Don't over or under churn your butter! (See tips in the post above)
  • Fresh butter can be stored at room temperature for one day, in the refrigerator (wrapped) for 1-2 weeks and in the freezer (wrapped) for up to a year.

Nutrition

Calories: 103kcal | Carbohydrates: 1g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 29mg | Potassium: 22mg | Sugar: 1g | Vitamin A: 437IU | Vitamin C: 1mg | Calcium: 19mg
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