How to Make Your Own Butter

by Andrew Barrow, Posted Mar 3rd 2006 @ 2:02PM

butter I don't care what anyone says I use butter all the time over any of those over processed "spreads" and substitutes. Have you seen how they are actually made? Just terrible. I haven't attempted to make my own butter but it sounds easy enough, if this recipe in the latest issue of Grow Your Own magazine is anything to go by.

Leave Double Cream to warm to room temperature
Pour into a clean jar until one third full. Tightly screw on lid and shake jar up and down until butter starts to form
keep shaking - up to 30 minutes they recommend (that's going to hurt!) until there is a lump of butter in the liquid (buttermilk)
Drain buttermilk into a cup and fill jar with cold water. Swirl butter around and carefully pour water away. Repeat until water is clear
Put butter on a board and press down on to it to force out and remaining buttermilk. Any left inside will make the butter go sour.
Wrap and refrigerate.

Filed Under: Magazines, Ingredients, How To
Tags: butter, buttermilk, dairy, food and drink, FoodAndDrink, how to, HowTo, make butter, MakeButter

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Reader comments (Page 3 of 3)

3-09-2006 @8:09PM Dee said... this does sound like a fun recipe/project for kids - but if you just want to make butter and don't have a cow or access to raw milk - just buy heavey cream at the grocery store and set your Kitchen Aid or similar mixer to fairly slow speed. As other have suggested - a blender probably works well also. If you've ever over beaten cream while looking for whipped cream results - you were on the verge of making butter - just finish it. A little salt also enhances the flavor.
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3-09-2006 @8:43PM Duffy said... Steven asked how to make buttermilk, well Steven, I've made it for years just simply by buying a 1 qt. size buttermilk at your grocery store,use about 3/4 of it and ,in the same carton,add enough whole milk to nearly fill it. let it set overnight on kitchen counter. shake well and refrigerate.You can use each 'fresh' carton about 3 or 4 times and then buy a new start.Good luck.

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3-17-2006 @9:50PM Sir Not Appearing in this Blog said... "I don't know why they aren't giving us American ingredients in this recipe."

Possibly because Andrew's British? And because you CAN get double cream in certain places here in the colonies? I've bought it before here in LA, from Surfas and from Sainsbury's.

The best substitute is heavy cream. Go with that and you'll be fine.
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3-18-2006 @6:45PM Ruthie Osburn said... My daughter and i just made butter and it tasted so great on our english muffins! :) I used a plastic peanut butter jar and some dice inside. I can't wait to do a butter project at my my daughters pre-school class. I am sure the kdis will love it
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5-09-2006 @5:09PM Jude said... Melinda, "they" aren't giving you american ingredients because HE (the original poster at the top) is probably not american but either australian or english. They use Double Cream, which is pretty much Heavy Cream. Use the thickest heaviest cream you can get and it will all work.

Steven, you can make cultured buttermilk "as we know it" by adding some yogurt/culture to regular 1 or 2% milk. That's how the store stuff is made. The old-fashioned original way is to culture the cream BEFORE you make the butter.

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