You can make great tasting butter at home just by putting heavy cream in a food processor and running it till it turns into butter.
You can make great tasting butter at home just by putting heavy cream in a food processor and running it till it turns into butter.
I would give this ten stars if I could! It was sooooo easy, and probably cheaper than buying butter. I had a little carton of heavy cream sitting in my refrigerator, so I decided to see if it would work for me. You can tell it's ready when it goes from being perfectly white and smooth to being yellow with lots of little chunks (like cottage cheese), and there's milk in the food processor. I didn't bother straining it or squishing it with a spoon, I just dumped it all into a bowl and picked up the curds and squeezed the milk out of it with my hands. The milk tastes good, too! And remember you can do just about anything with it, add whatever seasonings and herbs you like and even a little bit of fruit for yummy strawberry butter or whatever.Read More
This was not even half as easy or delicious as everyone else makes it sound. How disappointing... I'd like to try again, but I'm going to look up a more detailed set of instructions. Some of the comments suggest that a lot more labor needs to go into this than simply squeezing the buttermilk out with a spoon (which only made a mess for me).Read More
I would give this ten stars if I could! It was sooooo easy, and probably cheaper than buying butter. I had a little carton of heavy cream sitting in my refrigerator, so I decided to see if it would work for me. You can tell it's ready when it goes from being perfectly white and smooth to being yellow with lots of little chunks (like cottage cheese), and there's milk in the food processor. I didn't bother straining it or squishing it with a spoon, I just dumped it all into a bowl and picked up the curds and squeezed the milk out of it with my hands. The milk tastes good, too! And remember you can do just about anything with it, add whatever seasonings and herbs you like and even a little bit of fruit for yummy strawberry butter or whatever.
This is for Sunny. There are butter presses made to press the excess water out of home-churned butter, but I'm not sure if they're worth the expense. We just take a flat spatula/pancake turner and press out the water. My grandmother (born 1906) actually had to churn the family butter and she taught us to use a spatula. Whatever you use, this is fantastic! I don't add the salt because I always buy unsalted store-bought butter.
Homemade butter really is this easy - you can use any electric mixer or even an egg beater if you want to build some muscles. I put the lump of butter in a cheesecloth/muslin then squeeze out the excess buttermilk.
I just finished making this, and let me tell ya, I will not buy real butter at the store anymore!!! I followed the recipe except I didn't have a food processor so I used my Kitchen Aid mixer on speed 8 for about 5-8 minutes...it worked perfectly. I just squeezed the buttermilk out with my hands, it was messy, but didn't take long at all! I will definately be making this over & over & over, well you get the point! Thanks for the great recipe!!!
This recipe is cheaper than buying butter if you pour off the liquid and set it to the side to make your own buttermilk...rinse butter as some have stated to keep it from going rancid..the reserved liquid should be measured and put into a jar or container.. add 3 parts regular milk to 1 part reserved liquid and set it on your counter for 24 hours and then refrigerate your fresh made BUTTERMILK!
We churn butter for holiday dinners using my grandmother's Daisy churn. We have learned along the way. Thoroughly rinsing your butter will make it last longer -- otherwise it gets an off/sour taste. We put our butter in a wide, shallow bowl, pour ice water on it, work the ice water through with a wooden flat spatula and then drain. We continue that process until the drained water is clear. At that point, we work in our salt using the spatula. If you oversalt the butter, just use cold water to rinse until sufficient salt is removed.
Wow, pretty darn amazing to watch the transformation! This was my first attempt at making butter and I was kind of surprised that it actually worked! Once done, I rinsed the butter several times and used cheese cloth to strain out the buttermilk. I used my Kitchen Aid stand mixter with the whisk attachment. Also decided to add herbs and spices which I think will be wonderful on Italian bread. Thanks so much Brian!!
This is a great recipe! I got 1/2 gallon of heavy cream from a neighborhood store for $2.99! (I may go buy the rest of his stock before he realizes he could charge a lot more). I ended up with 2 1/4lbs of butter! Easy, if a little messy. I did find it a little difficult to get all of the liquid out of the butter - would appreciate tips on making this easier. Thanks so much for the recipe!
I had some heavy whipping cream that expired today so I thought I would try it. It was so neat watching the changes - When it was ready I put it in a strainer for a bit - then used paper towels to soak up the rest of the liquid. It turned out Great - Thank you for posting this recipe
Way more stars if it were allowed! When I think of all the money I have wasted buying butter . . . when I could have been making it myself. I used organic heavy cream & this was so easy & super delicious! I am going to make it next time with my kids so they can see the process.
Can't beat the fresh taste of this compared to commercial butter! This was a beautiful and appropriate addition to our Easter dinner.
This was so much fun to make. I used my KitchenAid mixer and it was very easy. Once it hits the whipped cream stage, keep going- you're almost there. I used a lot of cream so I could make several different compound butters. I made salted and unsalted butter, cinnamon honey butter, and a garlic and herb butter. All are delicious! I squeezed the butter using cheesecloth. The leftover buttermilk is in the fridge right now- tomorrow I'll use it to make homemade waffles with cinnamon-butter and homemade coconut syrup. YUM!
I would have given 5 if this included more tips---you gather your butter and squeeze the liquid then put and rinse thru cheesecloth. until water is clear. The Reason for this is the butter will last longer. The liquid is buttermilk and can be saved for pancakes, cornbread, etc. I use organic raw fresh from dairy cream, and even my husband converted to butter after we married. There is no comparison for taste. Tip you can freeze your butter (I have frozen pnds all the time), then take it out a few days before you need it. Enjoy
I think its important to note that the cream should be room temp before starting. It coagulates much more quickly that way. This may require that it set out for a few hours beforehand.
I Can't Believe I Made Butter!
I gotta try this again.....because I did something wrong. I used a blender -and all it did was get foamy? 2/3/09 - I received a kitchenaid mixer for my birthday and wanted to revisit this recipe. I'M SO GLAD I DID!!! I used the kitchenaid on speed 8, used the whisk tool. I stopped it a couple times trying to figure out when it was done.....its done when: it goes from whipped cream consistency to whipped cream gone bad and back to somewhat of a liquid form again. Really, I panicked for a second, thinking I had done something wrong again. Then I tipped the mixing bowl to one side and squeezed as much of the solid chunks to the side of the bowl, it resembled butter! So then I started to squeeze it until the buttermilk was as good as gone, but the buttermilk into a measuring cup and then put cold water into the mixing bowl to rinse the butter. Squeezed some more but this time w/ my hands. (Bonus: my hands are silky soft now!) I put the rinsed butter onto a paper towel while I washed my hands. Then voila! I have homemade butter!!! I did add some salt and then tasted it immediately! I'm going to make it again tomorrow w/ my kids!!!
I have made butter before and the best way to rid of the buttermilk is place the butter in a piece of cheese cloth and squeeze it out. Then put the butter back into the blender or food processor, add some ice cold water and give it another whirl or two then squeeze the water out, this way it will stay fresh longer.
This was not even half as easy or delicious as everyone else makes it sound. How disappointing... I'd like to try again, but I'm going to look up a more detailed set of instructions. Some of the comments suggest that a lot more labor needs to go into this than simply squeezing the buttermilk out with a spoon (which only made a mess for me).
I've done this many times; it works like a charm and is easy to make flavored butter as well. I use it as is, however, for those who are used to a more yellow appearance, you'll want a drop of yellow food coloring. Most dairies are doing this -- real butter isn't really yellow.
Brian, I am a city girl, I have no need to Make my own butter except for the fact that this was SO COOL to make! Oh Wow! I grabbed a qt of heavy whipping cream, popped the mixing bowl and whip attachment in the freezer for a couple hours and started whipping the cream. Thanks to other reviews, I did wrap a bit of plastic wrap around the top of mixer. Good thing I did. cuz it gets splattery.( word?) About 2/3 of the way through, I was wondering if I was getting the right results, Well about 3 minutes later, I had my answer. BUTTER!! I used the buttermilk to make pancakes the next morning. I rinsed the butter with water in a colander with a spoon. I divided the butter in half to make a sweet compound butter with cinnamon, nutmeg and Splenda. Which I used on the pancakes. The other half of butter, I made a salty,smoked paprika compound that will be terrific on grilled salmon. I may never buy butter Again! Thanks Brian
This turned out just fantastic! I first tried to make it in my blender, but it got to thick and creamy for the blades. But then I tried it with my hand-held mixer, and it turned out just perfect...five stars all the way!
I made butter today and yesterday was the LAST time I will ever buy butter. This was sooo easy and the butter tasted great .. btw so did the buttermilk that was strained off the butter when it was done separating. This isn't exactly a recipe it's more of a technique but it's one worth having in your head if not your recipe box. A nice tip for this is to take some saran and wrap it around the top of your bowl connecting it to the mixer to prevent splashes when this does separate as it can get kind of messy after it separates into butter and buttermilk as the buttermilk tends to get thrown out of the bowl by the lump of butter whirling in the bottom ;)
I feel somehow as if we've all out-Deened Ms. Paula with this one. What's better than cooking with butter? MAKING butter. Also, I feel so homestead-y... like maybe I need to reread Little House on the Prairie. Uh, can you tell I've enjoyed this recipe? Right up until buttermilk splashed all OVER the place in my kitchen, but that's my fault for walking away right as the butter and liquids were about to break. LOL
As written, the recipe doesn't contain all of the information you need to make butter. I used KA mixer with whisk attachment (since you really make whipped cream first then continue beating). On speed setting 8 (highest speed) takes between 15-20 minutes. Follow other's advice to either use cheese cloth to strain out excess liquid or use a strainer. Adding salt is NOT necessary (without salt you will have unsalted butter). Very important to compress the butter that results or it very watery, even so, you can't compress it as tightly as done when butter is processed commercially. The result can't be used for baking since it won't measure the same as butter you buy in the store, but good for sauteeing or spreading on toast where measureing is not required.
I have never made it in a blender, but accidently came upon an easy way to make homemade butter also. I froze a carton of whipping cream(expecting that I could thaw and use at a later time) but when I thawed it out and shook it up, it turned to butter.
Save the liquid that comes off the butter! Use it to make buttermilk pancakes or biscuits to go with your fresh butter. Delicious!
I really enjoyed this recipe. Instead of putting the cream in the blender I decided to put in a mason jar with lid and I shook it for about 45 minutes. That way I didn't have to scrap the butter off the blades in the blender. I took the liquid that I strained out which was about a cup and I added a tbsp of vinegar to it and let it set at room temp. for about 15 minutes and had buttermilk and added it to my pancake mix the next day. Very good! In my opinion I didn't care to drink the buttermilk but it was a nice and cheap alternative to add buttermilk to a recipe.
I have made sauces, pie fillings, salsas, you name it in my food processor. By far, that was the coolest thing to ever come out of my food processor! And as a bonus - I never have to buy buttermilk again for the small amount used in german chocolate cake! Just a tip (thanks Alton Brown!) - the salt that is optional will keep your butter from going bad. Unsalted butter needs to be stored in foil to keep it from spoiling.
This was great and so easy! It was so neat watching my stand mixer whisk cream into butter. I usually do not like salted butter but this recipe needed the salt, in my opinion. I ran my stand mixer on speed 8 for around 10 minutes and then pressed out the liquid with the back of a spoon.
So fun to make. I too had some heavy whipping cream that was at its expiration date so thought I might as well give it a try. I used my Kitchen Aide Mixer and put it on medium until it started to thicken and then put on high and let it go. It changed from cream to butter very quickly at the end. I heard the mixer slow down and heard the water splattering. Yup, it was a mess. I had buttermilk all over the cupboards/counter/appliances/etc. Next time I will try it in the food processor or blender. I had almost a full quart of cream and it made about 1 1/2 c. butter and 1 1/2 c. buttermilk. I am going to cook something with the buttermilk also. I just squeezed my butter with my hands to get out all the buttermilk and it turned out great. I will be doing this soon. FUN and MESSY but worth it.
Very simple and yummy. I have also added jack daniels to the butter to put on steaks. Honey for biscuits. Gralic for french bread. The options are endless! Thanks Brian!
This is a great recipe! It's amazing how heavy cream goes from whipped cream to butter so quickly. Unless you find cheap whipping cream, this may not be cost effective. I paid $2.69 for 1 pint of store brand heavy cream. The way I figure it, every cup of heavy cream gives you 1/4 pound of butter. That means 1 pound is more than $5, which doesn't make sense. If anyone can tell me where I can find reasonably priced heavy cream, I'd appreciate it. Especially if the cream has no hormones, that would be even better. But this is a great recipe, and if I can find cheap cream I'd rather make my own than buy it. Thanks!
1st time making butter and it came out YUM-E! I used my beautiful 13 cup Kitchenaid food procesor (christmas/birthday gift) with the multi-task blade and in about 5 minutes the cream had separated. I used a small piece of cheesecloth to strain and impressed my husband. :) (:
I have been finding a lot of great home made alternatives on here for products I would normally purchase store bought, and this one hits in the top five of my favorites~ I never would have even thought of doing it if not for the 'recipe' here. One of the many reasons I love AR. It was so easy. I just used my f.p. and then pressed the butter into a cheesecloth lined sieve to extract the buttermilk (which was a pleasant bonus!). It may or may not be economical depending on the cost of your cream versus a pound of butter, but the taste alone is worth it!
I don't know where the liquid is that everyone is talking about. I did this with a kitchen aid and I got no liquid at all. One qt of heavy cream made 6 cups of butter. That's the equivalent of 3 pounds at the store and this only cost $5
I have unleashed the wrath of the butter gods upon my poor little blender! Alas, I put heavy cream into my blender and started it up. After awhile it started thickening up to the point of being unsweetened whipped cream. I kept blending til it went all liquid again, (the liquid got very warm from friction). Then kept blending.. about 45 mins in all. Occasionally i whispered words of encouragement to it and gave it a gentle brush of my fingers here and there but I was still unable to coax even a minute amount of butter out of it. Eventually I gave up and called it a loss. I gave it 3 stars anyways cause it worked for everyone else even though it didnt work for me and im sure it was something i did. The only Heavy Cream i could get ahold of was ultra-pasteurized. Not sure if thats the problem but im using it as an excuse anyways. :) Update: It was the use of my blender that was the problem. I got out my hand mixer and had butter in no time! Creamy, yellow, delicious butter! :)
I've done it by hand in a Mason jar, too, but my Magic Bullet is my favorite way.
Super easy, and super good. Loved this recipe, why I had not thought to try before I do not know. I for sure will use often and I will never run short of butter again. Looking forward to trying different taste, extra salt, honey, maple syrup. thoughts are endless. Thanks for the recipe.
This was super fun and really easy to do. Just make sure to mix in the salt really well......
This was fun to make in my Kitchenaid. It worked out very well. I did do a cost comparison between making it with cream versus buying packaged butter. It cost me $2 for a pint of cream and I got one cup out of it. Packaged butter is running about $2.25 right now and I get 2 cups of butter from it. SO, packaged butter is less expensive by about half, but making the butter is fun!
Wow! So cool to see the transformation! I may not butter again because by making your own,you achieve two things; make your own butter AND make fresh buttermilk that's great for waffles. Both were also very delicious and since I dont like salted butter it's nice that I can make some and know that there's nothing else added into it, just smooth and silky fresh butter!
I just saw chef, Jacques Pépin make butter on Rachael Ray. No need for fancy gadgets, after the food processor, he just placed the butter on a cloth, wrapped & gently pressed the excess liquid from the butter. Also, the liquid left over in your food processor is buttermilk! Nothing is wasted.
This was a great way to use up leftover whipping cream. Very easy to make. I had ultrapasteurized cream, but I am curious about how this would work with raw cream. The only downside was that the "buttermilk" didn't past the Husband test, as it was bland, but that may be because of the ultrapasteurization.
I Love the taste of homemade butter. Thanks so very much for this recipe. I also found that if I put soured cream in the blender about 3/4 the way full I can make sour cream for baked potatoes. Thanks again
very good, i used a 1 litter cartin of whipping cream, put it in the food processor for about 12 minutes then i used a fine mesh strainer to get all the whey out then just pushed down with the back of a spoon to really squeese out all the moisture
The best! I had some heavy cream left over from Holiday Baking/Cooking that I didn't want to just throw out. I came across this recipe and faintly remembered making homemade butter in kindergarten and how extremely delicious it was. I am so glad I made this! It's so much more flavorful that regular butter from the store, and the fact that it is fresh and homemade... Bonus!! Just make sure you rinse the butter well after draining off the liquid (keep the liquid for any recipe asking for buttermilk) or else your butter will go rancid and from what I've read, adding salt helps the butter "keep" as well. I knew I wanted to make something to go with this butter right away, so I made J.P's Big Daddy Biscuits also from this site. My eyes literally rolled into the back of my head - a match made in heaven!! Thank you!
Ok so this was strange but its how im going to make my butter from now on... I put 2 small cartons of heavy cream in a kitchenaid mixer and beat it on high, covering with a towel to avoid splatter. After about 10 minutes I check and my towel is soaked so I turn it off to find a beater FULL of butter and all the liquid in the bowl! (and all over my counter) so no pressing, just some mopping up! Easy enough for deliciously rich and creamy tasting butter! Ill try with less cream next time and maybe it wont be as messy.
You can do this with younger children, providing fun family traditions in the kitchen. You don't need a blender. Just put your cream in a small jar and place a marble inside, then screw the lid on. Shake the jar until the cream turns into butter. It will probably take up to 20 minutes or more, depending on how hard and vigorously you shake. Butter will begin to form in the center, and then you can just drain the butter milk and scoop the butter out of your jar onto your warm bread! Kids love shaking the butter jar!
Freshly-made butter tastes SO much better than storebought. I added the salt directly to the cream before beating. It takes longer than I would've expected, even with a Kitchenaid mixer, so be patient. When the butter formed, I scooped it out with my hands, packed it into a ball to squeeze the liquid out, and rinsed it under cold running water before using because I can't stand the taste of the excess liquid.
AMAZING!! I can't believe I've been wasting so much $$ on store bought butter. The first batch I used 1 cup of heavy whipping cream and 3 dashes of salt. my hubby said it needs more. The 2nd batch I used 1 cup of heavy whipping cream, 1/4 tsp of salt, 3 tbsp brown sugar, 2 tsp cinnamon which made an amazing topping for toast, pancakes, waffles, grilled P B & J! ... you name it!!! I'm still in awww over this :) THANK YOU All Recipes!
AWESOME RECIPE (Great Butter) BUT.... Not cost effective!
I used a hand mixer instead of a food processor or blender and I thought I was doing something wrong as it took quite a while (around 25-30 minutes of mixing) until the butter began to separate. I then squeezed the buttermilk out using both my hands and then a spatula, added the salt and mixed, and then rinsed with water. Overall, very easy and tastes great.
SUPER SUPER easy and fast! My kids loved adding the heavy cream and a pinch of salt to the food processor and then watching it turn from a liquid to a solid in about 9 minutes. Once solid, I drained the excess liquid and used a piece of cheese cloth to squeeze out any remaining liquid from the "butter ball". What a wonderful recipe...a recipe you can use in so many other recipes...and it's a super fresh ingredient!
This couldn't be easier to make. I simply added the cream to my food processor and let it do the work. I word of advice, make sure to strain off all of the buttermilk and rinse the butter a few times to make sure the buttermilk is gone. I would recommend using cheesecloth to strain the butter but if that is not available a fine mesh strainer will work too.
Easy with a Kitchen aid. I've adapted this recipe to make "special butter", as my kids call it. Cinnamon/sugar and oven roasted garlic butter. You could make any flavored butter you want!
My 5 year old daughter and I had a BLAST making this! Everyone should try it at least once!
You can also make butter by shaking it in a tightly sealed container, though it takes more time and effort.
Amazing....could not believe that worked so well, my husband was so impressed and now want me only to make homemade butter.
Very easy to do...this took longer for me, about 15 minutes in my Kitchenaid. I poured everything through some muslin cloth over a strainer, and then gathered up the ends of the cloth and twisted, wringing out all the liquid. I was left with a nice, neat ball of butter. It was so much more fresh and flavorful than store bought, which just tastes like grease compared to this stuff. It is completely worth it, very little effort to make and a great payoff.
I made this butter last week. It's very good. One quart heavy cream yielded 13oz butter and 2c liquid. I used cheesecloth to strain out the solids and form a ball of butter. Thank you for a good basic recipe.
Perfect recipe thank you, I made a test batch as I wanted to try before Thanksgiving and I had my 11 year old son help me and it turned out fantastic and my son was amazed at the process. Thank you for a great recipe and a great homemade addition to our Thanksgiving this year.
I made this last night. I used my Kitchenaid mixer with the whip attachment. I put it on speed 8 for about 15minutes and used a cheesecloth to strain the milk from it. This was a very easy process and delicious, I will be making this again!
WOW! I was a little skeptical about this recipe because I thought that "heavy whipping cream" only made "heavy whipping cream." I learn a lot from this web site about cooking! :) I didn't have cheesecloth, so I used a strainer with a paper towel and pushed the excess milk out with a cup. Kind of a messy way to do it but it worked and now I have homemade butter in my kitchen! Thaks so much for the recipe!!
My sister and I made this and believe it or not, we had a lot of fun making it. She used a marble inside of her container of heavy cream and I used a blender for mine.
Soo fun! I never thought of making my own butter. It was so easy-no butter churn required :o) Tastes great, not sure how cost effective it was though. one minute it was creamy liquid the next it was butter,pretty cool.
This was wonderful, it has a light texture without the oily film left on my tounge with regular butter. I thought I would be smart and make it in my Vita-Mix, WRONG idea. Because the vita-mix spins so fast, it can heat things up and you can actually make soup in it. I was waiting for the butter to start clumping, and the Vita-mix heated up and turned the butter back into liquid, so I started again, this time with my food processor, and new cold cream. This time it turned out great! I squeezed out the liquid with my hands, then split the batch in half. One half went into my ramekin and into the fridge, the other half I put honey and cinnamon into, yum! With the left over liquid, I added vanilla paste and drank it, again yum!
We use this recipe ALL the time and it's the best! We add a little fresh minced garlic for garlic bread or omit the salt and a little sugar and cinnamon. You can play with it by adding almost anything. My favorite is adding about 1 tablespoon of honey at the very end of the whipping time and spreading it on pancakes, YUM YUM. My husband likes to add honey and grated orange rind, which is also very good on pancakes, toast or any type of muffin or bread. The skies the limit with this recipe. Have fun!
You can also put this in baby food jars, give it to the kids and let them shake it until it turns into butter. Takes a while, but keeps them busy, and they can help you cook!
So easy! I used a hand mixer (about 10-15 minutes) and just used my hands to squeeze. My 3 year old loves to help in the kitchen and this was "skill level appropiate" for her age. :)
Make sure the heavy cream is very cold before mixing. It helps the process along. Also, use a cheesecloth stretched over a bowl to strain the butter. What's left in the bowl is buttermilk.
I was visiting my Mom's and ran across this recipe. I cut and pasted the link and emailed it to my husband, no explanation--just the link. When I arrived home on Sunday there was fresh butter waiting for me. Hmmmm, how did I know that would happen? Anyway, we now make this butter every Saturday morning and it is delicious. Just be sure to not skimp on the salt and to drain it really well with either cheesecloth or almond milk bags (which can be washed and re-used). There is just something deeply joyful about making homemade butter, even if in a blender!
I was in a pickle I an out of butter I never run out and I was in the middle of making something and could not go to the store so I looked up how to make home made butter I always have heavy cream on had thank goddess so I made butter and it was awesome I will never buy butter ever again this recipe is so easy and fast give it a try.
It took my food processor double the amount of time to churn.
Very yummy and easy too! We are studying through the Little House series and wanted to try to make butter-the easy way! We used the liquid that we pressed out of the butter for buttermilk cornbread. We added 3 drops of yellow food coloring to the cream before we started.What a tasty lesson!
wow! So easy! My husband was impressed. I used kosher salt and my husband loved it because every now and then, he can bite into the salt grain.
I made this for Thanksgiving amnd everyone loved it! the kids had a blast making it!
Just a hint for all those living around the equator, keep some ice cubes handy while blending during hot summers. Add a couple of ice cubes in intervals and soft butter will surface in no time!
Thanks for posting this recipe!
I started this in the blender (I don't have a food processer) and when it started to thicken up it was hard to keep it down where the blades were. I ended up scraping it all out of the blender and into a bowl where I finished it with a hand mixer. After all that, it was definately worth the effort! My mom was so impressed and said she hadn't had butter this good since her Grandma used to make butter on the farm. I will definately be making it again (but with the mixer from the start!)
I ran out of butter so I made this recipe and I think it was even better than what you can buy at the store. Thank you fo sharing.
Very easy recipe and turned out nicely. I would say that if you don't have a food processor then it takes a little more effort then the details imply but overall really good!
Quick, easy, so worth it! I saved the spun out milk and used it for other recipes. Nice touch! I dont think I will purchase butter again, since I usually have heavy cream on hand. Thanks for the life changing recipe. I used a standing mixer.
This was my first time making homemade butter and it was super simple. It tastes wonderful. I experimented a little. I used my mixer to make it, and my Magic Bullet. Both do equally as good a job, but the Magic Bullet is a lot of work. FYI, a little salt goes a long way, I used the 1/4 tsp that this recipe called for, and it seems like it was a little much.
i never knew it was so easy to make butter. i will never buy butter again my family says it is way better than store bought
This is a easy recipe to make butter..It will only work with heavy cream, not milk or even half and half .... it only took about 10-12 minutes to make..you just set it on 6-8 on the kitchen aid mixer and forget it for about 10 min that is lol I found that if you left it on 8 you will get a splatter mess so I left it on 6 and it did not spaltter as much after about 10 mins I did put it on 8 for a bit though ..great recipe overall !!!
super easy and super good My sister made homemade bread and this was my contribution, I never told how easy it was, so I looked great.
I feel a little silly rating something as simple as buter with five stars, but this butter is as good as it gets. I used my kitchenaid mixer with the whisk attachment and ran it on high until it went from the whipped back into the liquid phase. I had to turn it down when it became liquid again because it splattered everywhere. I ran the mixer until it was solid- my butter attached itself to the whisk, and then I poured out the buttermilk that was left remaining in the bowl. I followed others' suggestion to squeeze it with the cheesecloth, spatula, etc but there was no liquid left in my butter to drain. I didn't rinse the butter because I forgot to, and it was still great- not sure why some said that was necessary.
So easy and fun! When I was a child in school, the teacher poured cream into an empty cool whip container. She sealed the lid and handed it to the first child and intructed each of us to shake the bowl vigorously. By the time the last child (about 25th) handled it, it was completely solid. It was such a fun and delicious learning experience!
Ummmm ... I've done this without even trying while whipping cream for cake toppings! I used the butter as substitute for margarine and oil in baking and cooking because I hate throwing out my "failures" if they're edible), but didn't know if you were supposed to do that! It's good to know that I stumbled on a quick-and-easy (not to mention sort of economic) way to make butter. :D
This was amazing! I used my kitchen aid mixer and whipped it for around 15 minutes. It was ready when it looked chunky and yellowish. There was also a little bit of milk on the bottom. I then just used my hands to squeeze it and rinsed it every now and then with cold water. I will definitely use a cheese cloth next time!
Oh great goodness, YES!!! Insanely easy and good. Nothing beats telling folks, "The butter is homemade, too."
Truly amazing how easy this is. Who would've guessed! Love it!
This is so simple,easy and good. I did the small container with a marble in it and shook for about 20 min for the small amount of cream I had. It really works! smooth creamy butter. Going to buy a larger amount af cream and do the blender / processor method. No more store bought butter for me.
Very easy and simple. I added some honey and a hint of sugar and cinnimon.
I have always made this by putting it in a jar and shaking. My way is hard work. Thanks for showing me a faster, easier way.
Great trick to know! Now I always have a use for leftover cream.
I use small amounts of cream and as soon as I see liquid I start pouring it off. Hand squeezing is easy if you wear one time use plastic gloves.
I have always wanted to try making my own butter. I used my food processor and it was so much fun watching it transform from whipping cream to a sudden drop in height as it became thicker. I used my strainer to push out the liquid and pressed the butter into a candy mold with 6 different designs. I pressed down again on the butter with a paper towel over the mold to help get the last of the liquid out and placed the mold in the freezer for later. Super easy and sure to be a crowd pleaser.