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How to Make Homemade Butter
February 19, 2017

This is a good recipe. I've been making butter this way on and off for over 40 years. It is very easy. I would add the following tips though to this recipe to make it extra easy- 1. Make sure your milk or heavy cream is room tempeture. The butter will break (separate faster if you do this) 2. Use a plastic jar and lid instead of glass. I have a magic bullet so I use those, before that any food-safe plastic jar was fine. The plastic will allow the heat of your hand to help "break" the butter. 2a. Shake vigorously until you hear a audible pop-this is the butter separating from the milk. Think " ice cold martini" when you shake. you want the majority of the milk out in the first shake up. You can't bruise it so don't be gentle, shake it hard and fast.... 3. Put a cheese cloth over the top of the jar and pour off the liquid. Do not handle the butter in the cheese cloth. The cheese cloth can make the butter heat to liquid and you will lose some if you try to press the remaining liquid out. 4. Place your butter in a room tempeture dish and use a butter knife to whip the butter rapidly. This will remove the remaining liquid and place air in the butter giving it a lighter, creamier flavor and texture. 5. Place in a butter keep and refrigerate immediately. This will keep it from developing strange flavors.

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