Homemade Sweet Cream Butter

Image Posted on February 6, 2014

So I did it! I made my very own homemade butter.

Big accomplishment for me! I know it’s not super hard, but it’s something I have BEEN wanting to do.

Here’s how I did it….

Homemade creamy delicious BUTTER:

I started off with a quart of raw cream that I skimmed from about 3-4 gallons of milk. I always leave an inch or two on the gallon for good creamy flavor. Make sure your cream is at least 1-2 days old and not fresh from the cow, it will cream up better that way. Also, to make it cultured, like most butter is, leave your cream on the counter at room temp for about 8 hours.  If using store bought cream, organic low-temperature pasteurized is ideal. Ultra-pasteurized is what you don’t want.

This is Parsley….cute name except it is because she ATE all my parsley! She wanted her 15 min of fame while I was making making up some butter.

Pour all your cream in a high powered blender…I used my Vitamix, but any high powered blender or even your KitchenAid mixer would do. I would probably be using my KitchenAid too, that is if I had one. Blend for about 5-6 minutes on medium.

If it looks like this ^^ Then it’s not quite done yet. It will go from cream to whipped cream to chunky whipped cream to butter.

Once its all chunky and yellow on top, pour all contents into a bowl and salt to taste.. Pick out the butter pieces and form a ball while squeezing all the extra buttermilk out. If you leave buttermilk in the butter, it can spoil much faster. While running under really cold water, or continually dipping in ice water, squeeze as much of the liquid (buttermilk) out as possible. You can now use your butter, refrigerate or freeze it for later! I wrap mine up in wax paper, secure with some tape and label it! And make sure you hang on to that buttermilk, its a superfood too!