Whether you’re using a stand mixer, a hand mixer, or just a mason jar, this process not only yields deliciously fresh butter but also dives right into the very basics of cooking and using fresh ingredients. Homemade butter is downright delicious in and of itself and can feel like an extra special treat spread on any homemade bread. Depending on the current price of cream or your dairy sources, it can sometimes even save money over store-bought butter. And one can never underestimate what a fun activity making butter can be for kids of all ages!
Once you make your butter, treat yourself to a slice of heaven with our homemade bread or our famous dinner rolls.
Why Our Recipe
- Instructions for stand mixers, hand mixers, and churning by hand in a mason jar.
- Spread on your baked goods, use in recipes, or try one of our flavored butters!
- Also makes for a fun old-fashioned activity for kids.
Homemade butter can be made a variety of different ways. A mason jar makes a fun, and accessible activity for people of any age and skill level. All you need is a jar and some heavy cream. For less of an arm workout, you can also use a hand or stand mixer.ย
Butter Can Only Be Made From Cream
Even if you have your own cow, homemade butter starts with the cream, not the milk itself. After a cow is milked, the cream will naturally separate itself from the milk as it sits. For butter-making, it’s the cream that’s importantโthe delicious fatty layer that naturally rises to the top. This cream is rich in fat, which is essential for butter as it clumps together when agitated, forming butter and leaving behind buttermilk. So, whether youโre using fresh farm cream or store-bought heavy cream, butter can only be made using high-fat cream.
Heavy Cream or Whipping Cream
For making butter, you want to look for ‘heavy cream’ or ‘heavy whipping cream,’ as these varieties have the highest fat content, typically around 36-38%. This high fat percentage is crucial because it’s the fat that agitates into butter. To ensure successful butter churning, you should use a cream with a minimum of 30% fat content, though ideally, those at 36% or higher are preferred.
Whipping cream, or light whipping cream, contains slightly less fat, usually around 30% to 35%. The lower fat percentage might not yield as much butter, and the churning process could take longer or require more effort to achieve separation of fat from the liquid.
Rinse It Well
Rinsing freshly churned butter is a crucial step that can’t be overlooked. It removes any remaining buttermilk, which can spoil the butter and give it a sour taste. To rinse effectively, after churning, strain the butter, then wash it under cold water while gently kneading to expel all the buttermilk. Repeat this process 2-3 times until the water runs clear.
Kid’s Activity
Having kids make butter in mason jars is a popular activity to celebrate old-fashioned traditions. We love it because it helps connect kids to cooking and where ingredients come from.
You can use any size of jar you want. Baby food jars are a bit easier for little hands to work with, so consider collecting some of those for reuse if you are doing this activity with smaller children. The recipe is easily adapted to any size of jar. All you have to do is fill the jar halfway with heavy cream and start shaking.
Adding Salt
When to Add Salt: You have two options for adding salt to your homemade butter. You can mix in the salt after the butter has been churned and rinsed, or you can add it directly to the cream before you start churning. The only issue to consider is that adding the salt before churning will also salt the buttermilk so it depends on what you want to use the buttermilk for.
How Much Salt to Add: A general guideline is to use about 1/4 teaspoon of salt for every 1 cup of cream.
Mixing in the Salt: If you choose to add salt after churning, make sure your butter is at a manageable consistencyโneither too hard nor too soft. Sprinkle the salt over the butter and use a spatula or your hands to knead it gently into the butter. This ensures that the salt is evenly distributed throughout.
Yield
A good rule of thumb for homemade butter making is that you’ll typically yield about half the amount of butter as the cream used. For example, using 1 cup of cream will generally produce about 1/2 cup of butter.
Storage Instructions
Store butter in an airtight container. How long it stays fresh will depend on how well you rinsed your butter and at what temperature your butter is stored at. Discard butter that smells rancid as that indicates milk proteins have fermented.
At room temperature, your butter will stay fresh for 3 to 5 days.
When refrigerated, your butter will stay fresh for 7 to 10 days.
Butter can be frozen for up to 6 months. Wrap tightly in plastic wrap with an additional layer of aluminum foil to prevent freezer burn. Thaw in the refrigerator or at room temperature. Once thawed, your butter will need to be eaten within 3 to 5 days at room temperature, or within 7 to 10 days refrigerated.
Turn your homemade butter into…
Watchย the video belowย whereย Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and weโve always got you covered with our cooking show.
8oz jar, filled halfway. Took more like 20 minutes because I didn’t use a marble or anything. Seasoned it after.. butter is soft and honestly delicious. Gonna use it on the turkey.
Can you use a stand mixer or does it have to Be shaken by hand?
Could you use a mixer.
You can make butter in a stand mixer too.
Fun for your kids too make.
Can it be frozen?
Yup (:
How long can I freeze it for?
So long as the cream used to make butter was very fresh, your butter can be frozen for up to 4 months.
Oh my goodness it worked!!! Iโm so excited to try it on my homemade bread!
I haven’t tried this yet but I am excited to! I just have one quick question, does the cream have to be a specific temperature? I’ve seen some recipes say that it had to be left out at room temp. for an hour before starting and some that say it should come right from the fridge.
It can be shaken into butter cold or at room temperature.
I just did this for the first time since I was a child. Mine came right out of the fridge and I believe that is why it took about three times the time and effort. But the experience for our fosters was invaluable. They absolutely loved it.
Can be done room temp or cold, BUT it goes FASTER if chilled cream
When can I add honey or herbs to the butter to flavor it? Before shaking or after butter is formed?
After the butter has formed.
Making your own homemade butter is definitely one of the most satisfying things one can do. It’s also a good family activity, we use mason jars and have a quick game of who can shake up butter the quickest. Haha
I found cooks heavy cream at a steal of a price today so I bought a case. I have tried twice making butter in mason jars and never got any solid. I then put it in the ninja and after 20 mins still no solid. Am I missing something? Should the cream be room temp or cold first?
Hmmm, that sounds like there might be a problem with the cream. A ninja, blender, food processor, or stand mixer should be able to separate the fat from the liquids. The fat is the butter. Is it possible the fat content isn’t high enough?
I had success om my second try today using a pint mason jar. I found that once the cream gets very whipped it filled the jar and would not form a solid. I removed the lid and beat the heavy cream with a plastic spoon and it almost immediately became a solid which I was able to work with. Tastes great! I will try adding a marble to the jar next time to see if that does the trick without having to use the spoon at the end of the process.
Be careful with the marble in a glass jar. You can try the spring type ball that comes with shake makers. Less chance of jar breaking. Also, had same thing happen with my butter doesnt seem like it is working but just keep shaking it will ball up in about a minute or so.
Thank you for your help. First try here and mine was just whipped cream until I beat it with a spoon. Then I put it back in the jar for 30-60 seconds and it came out perfect. You are a dinner saver today my friend ?
Try using a quart jar instead of the marble.
Mine was like that until I thwacked it upside down and right side up a couple of times. Eventually it started to form. Takes some arm power.