Things I Love Thursday: It Melts in Your Mouth…Homemade Butter

Here’s something I love:
Butter made from fresh raw cream delivered straight from the farm!


Oh. my.

There just aren’t words to compare it to store-bought butter…not to mention it’s far superior nutritionally. And it’s really simple to make!

All I use are my mixer, a bowl, a strainer, and a spatula! (Just pretend the mixer and spatula are in the picture…)


We’re really not big milk drinkers in my family, but what we do drink is delivered fresh from a local farm. If you’d like to know more about why we choose raw milk, here is a good starting place.

About once a month, I order two quarts of cream along with our milk.

I put the whisks in my mixer….


pour in the cream…


and turn it on!


Now it’s time to wait. I’ve learned to be patient…it can take a good 20 minutes or so. There’s no need to stand over it the whole time, I just check it every few minutes to see what it’s doing.

After awhile, it will begin to look very thick, frothy, and creamy, with the consistency of, well…

WHIPPED CREAM…

which is exactly what it is!


As it continues to mix, it will begin to get more “liquidy” again, and start to look a bit grainy…

Soon, it won’t look pure white anymore…it’ll begin to look yellowish. Then, it will begin to separate and there will be clumps and flecks of bright yellow butter in the liquid.

At this point, I turn the mixer off and pour off the buttermilk (that’s actually my husband in the picture…we often make it together)…

…which I save to use for soaking my grain when I make pancakes, muffins, and other baked goods…

What’s left behind is a big lump of beautiful butter!


Now it just needs rinsing. After trying several different methods, I’ve found that the easiest way is to simply add some cold water into the mixing bowl and turn the mixer on for just a few seconds…


…then drain the water off, pressing the butter gently with a spatula to squeeze out any remaining liquid. I repeat this process until the water is running fairly clear…it usually takes 2 or 3 times.

Now it’s time to get the butter out of the mixer and into a container. I put part of it in a container to put in the refrigerator and keep part of it out on the counter in my butter bell so it will stay soft for spreading on toast, rolls, etc.
Check out the store-bought butter next to the fresh homemade butter…

Do you see how bright yellow the fresh stuff is? That’s because it came from cows feeding on fresh, green, grass rather than the grain-based diet most cows are fed. It contains enzymes and nutrients that store-bought butter is totally devoid of.

News flash: cows were not designed to eat grain! It’s not natural for them, causes health issues, and degrades the quality of their meat and milk. Just one example: Omega 3’s are nearly completely absent in meat and dairy products from grain-fed cows yet present in substantial quantities in those that are grass-fed. And we wonder why there is an Omega 3 epidemic in this country!

Jumping off that soapbox for the moment…

I do still use store-bought butter for most of my baking and cooking needs. At $8/quart, I would have to spend a small fortune to buy enough cream to supply all the butter I need! We do, however, make enough to use for buttering our toast and rolls, to fry our eggs or saute things in, and to use for at least some of our cooking needs.

I do encourage you to search out more information on the nutritional differences between fresh, raw dairy products and conventional dairy products…it is worth exploring. The Weston Price Foundation is a good place to start, as well as this site, which I also mentioned above.

I love fresh, raw, butter…not only because it tastes absolutely DELICIOUS and unlike anything you’ve had from the store, but because I know it’s healthier and is providing valuable vitamins and minerals to my family.

And on that note, I think I’ll go fix myself a big slice of homemade bread and fresh butter!

Be sure to check out Things I Love Thursday over at The Diaper Diaries!

This post is also linked with Tuesday Twister and Real Food Wednesday.

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Comments

  1. Wow! That butter looks really good! Stunning the difference between the store bought vs. fresh in the photo. Makes me want to try this myself! You photos and instructions are excellent.

  2. That looks delicious!I have a butter bell… it does not work. The butter gets moldy… any ideas?

  3. Mmmmm…..I haven't done this in awhile and the milkman is coming today. Thanks for the reminder!

  4. What a great tutorial, your butter does look really good. Lisa

  5. awesome! That will be one more thing I add to my "living all naturally" goals. ๐Ÿ™‚ I can't find raw cow's milk as of yet though, so it will have to wait. But when I do, I'm so gonna do that!

  6. Oh my goodness that looks amazing. Actually now I really want some of that whipped cream. Mmmm….homemade whipped cream….

  7. Knit14kids, I have a suggestion for you: eat more butter so it doesn't have a chance to get moldy! (It's so good for you!)This was a great post and I loved seeing pics of your neat red Bosch, too!Thanks for joining in on Real Food Wednesdays!Kelly

  8. Wow, that is SO cool!! I would love to make my own butter someday!

  9. Anonymous says:

    I am so much more willing to try making butter after your excellent pictoral tutorial! Thank you!I'm curious if you know the weight of butter you get from using 2 quarts of cream (wondering how much it costs a pound).Thanks again!Debbie-

  10. Thank y'all for all the sweet comments! Kristal…I agree with Kelly. Ours never lasts long enough to get moldy, LOL. When it's going to be in there for awhile, I've just made sure I put fresh water every few days.Debbie…I've measured it in the past, but can't remember the exact amount. I know it varies with each batch…some cream has more butterfat depending on the time of year & other factors. I would guess we got about 2 lbs out of this 2 qt batch. I need to measure it again.

  11. That is too awesome! Where did you find a mixer like that???

  12. That's great! I made cultured butter once in my Bosch – only I used whole milk, and it eventually got there… not as easily as if I'd started with cream. ๐Ÿ™‚ Yours comes from some really nice cows, all that color. Thanks for sharing in the Twister!

  13. You're right, there's just nothing like homemade butter. We used to get cream from Stryk too – boy, I miss that!

  14. Hi Kara! I found your blog through the Tuesday Twister. I have never made butter and am so inspired to try it! Thanks so much for sharing this! Just as vegetables from the garden are more colorful than their grocery store counterparts, butter looks to be too!

  15. Kara,I so want to do this (and make my own bread). I love butter, and your butter looks SO good!!!Would you do me a favor? Email me a list of the machines I need to buy to make this happen.Your blog content is really great! I know you just started recently, but you are already an old pro!

  16. Ok, now I have got to tr making homemade butter! I have wanted to try it and now I think I might just have to! Great post!

  17. I've never had that much cream to put in, so it was neat for me to see how much it makes! Beautiful stuff, isn't it?! And I am so glad my friend Michaele taught me to use my Bosch…way better than a blender in my opinion!Thanks for sharing!

  18. Anonymous says:

    If butter molds (other than what others said you just need to eat more butter!) it may be that all the butter milk was not rinsed out and/or that all the water wasn't squeezed out. I have read those things cam make it go bad sooner. I assume you are putting water in the bottom of your bell? Barbara

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