Homemade Butter

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I bought some raw cream a few days ago and have been wanting to make raw butter.  I finally found the time and I realized that making raw butter is so much easier than it looks.  Here goes.

You need:

4 cups raw cream

1/2 tsp sea salt

And about 25-45 minutes depending on the temp of the cream (more room temp is faster)

Pour the cream into a mixer and turn on low.

Mix for a few minutes until you start to see a few little bubbles. (took me about 5 minutes)

Then turn the mixer up to medium and sprinkle in the salt. (make sure the cream isn’t splashing out)

Mix for another 10 minutes.

Then I turned the mixer up another notch (still not splashing out) for 10 more minutes

I did slow it down for another 5-7 minutes towards the end as the cream starts to separate from the buttermilk and begins to look more like a butter texture.

Let the butter stay on the mixer part separate from the remaining buttermilk.

Take off butter and put it in a strainer.  Then place on a towel and keep patting all the leftover buttermilk out.

Here are a few pictures of the end stages.  It was a lot of fun and the smell and taste of the butter is incredible!

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4 thoughts on “Homemade Butter

  1. Pingback: Homemade Buttermilk |

  2. Can you make a double or triple batch of this and then freeze it safely? Also, approximately how much butter did this make? I am definetly going to try this, thanks so much for the super easy directions!

    • I have never tried to double or triple the batch. You may have to mix it faster and a little longer. I would first try to double it…just to make sure. My recipe equals 1 pound of butter (give or take a little). It freezes nicely. Try to freeze it as fresh as possible. Good Luck ! HTH 🙂

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