Making Your Own Butter

by GettingFreedom on September 16, 2009

I will be the first person to admit that I was very intimidated by the very thought of making butter. The only image I had running through my mind was me churning butter with a an old crock and butter churn. Let me tell you…gone are those days!

Making butter definitely goes on the easy list. If you’ve got the ingredients and an extra 20-30 minutes, you’ve got delicious, wholesome butter.

Now, I know that a few months back we were trying to cut the butter out of our diet because of high cholesterol issues. So you may be asking me why now all of sudden I am singing it’s praises. The more I began to think about things, the more I realized I didn’t understand nutrition at all. I went with the flow, and just assummed that the labels on products, the scientists behind those products, and the food companies knew and spoke nutrition. Unfortunately, it couldn’t be further from the truth. Butter is not processed; it contains all natural, un-fabricated ingredients. Did you know that the actual color of margarine is grey and it is then bleached and colored to look like butter? Um, gross! Now is not the time for a big butter vs. margarine debate, but if it is something that you are interested in, I urge you to read this article, as well as this one about the processes that margarine goes through.

Back to making butter.

You can do this with store bought heavy cream, as long as it isn’t ultra pasteurized. However, I have only ever used raw cream that I have skimmed off of my raw milk.

Take your cream and pour into a food processor, and process.

I process mine on a 1 or a 2, but it moves pretty fast. It usually takes about 15-25 minutes and the butter starts to form.

Now is the time to turn it off and pour off the buttermilk–but keep it. While it isn’t cultured, it is still good to use in some recipes.

After you have the buttermilk poured off of the butter, add some ice cold water and process for about 5 more seconds. Drain off the water, and repeat. When the water is no longer cloudy, you can finish repeating this step. You are trying to remove the rest of the buttermilk from the butter which will help the butter keep a bit longer.

If you want to, now is the time to season your butter. I prefer not to add salt to mine, but if you desire to, add in a dash of sea salt.

*Different Variations*

  • Add about a tablespoon of raw honey to your butter and mix up, perfect on dinner rolls or warm biscuits.
  • A teaspoon of basil and a dash of grated Parmesan Cheese for a nice Italian Herb Butter.
  • A dash or two of cayenne pepper; depending on how brave you are.

After you’ve seasoned it, or not, form it and refrigerate.

One thing to note, homemade butter, since it is lacking all preservatives, doesn’t last as long as store bought butter. In addition, it takes a lot of cream to make a fair amount of butter. Because of this, I won’t make all of our needed butter, but we do like it as an added treat with our homemade bread. There is just something gratifying about making butter. Not to mention the flavor is better! Using and making butter works for me!

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