8 Great Reasons To Churn Your Own Butter (2024)

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As many youngsters are wont to do, when I was a kid I attended various pioneer days and historical reenactment scenarios where we used an old-fashioned churn to make butter. This happened in tandem with milking goats, pressing apple cider, and making ugly corn husk dolls. But while the latterthree things are better left to the professionals (except the dolls — no one wants those creepy things lying around), butter is something you can and definitely should make on your own. And don't worry, that ancient wooden churn isn't necessary at all. Here are solid reasons to back it up.

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I recently attended a cheese-making class in Denver, where I learned the craft of makingmozzarella and butter. Oh, if only I had known how easy it was to make this creamy, fattening substance before I'd bought so much of it! All you need is a 1-quart jar with a screw-toplid and a cup of heavy cream. Simply pour the cream into thejar, seal, and let sit overnight (up to 24 hours). All that's left to do after waitingis to shake that jar. Depending on how long you agitate the liquid, it should be done in about 10 minutes. You can also use a food processor to "churn" the butter instead. You'll know it's ready whenthe solids completely separate from the water, leaving you with a lump of ready-to-use golden butter and buttermilk. Strain the butter through a cheesecloth to drain off the last of the liquid, and enjoy the fruits of your minimal labor.

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That watery stuff left in the jar after you have removed the glistening glob of butter is pure buttermilk. It's not processed the way the goods at the supermarket are, so you can expect some slivers of shiny fat mixed in with the tangy, pale yellow liquid. This liquid gold is ideal for any recipe that calls for buttermilk. Use it in pancakes, make fried green tomatoes, spruce up your biscuits or simply drink as is for a healthy, refreshing treat. Whatever you do, don't pour it down the drain.

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Fear not:No one will get the wrong idea as you shake your jar of cultured cream. And just think, with 10-plus minutes of vigorous shaking, your biceps, triceps, and shoulders are sure to get a little toned.

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You don't need an excuse to mold yourbutter into an animal or other decorative shapes. A few manufacturersstill make new butter molds, but some of the best can be found at antique stores, on eBay, or by sifting through flea markets. And since your homemadebutter is at perfect room temperature, all you have to do is scoop the stuff into the casing, press, refrigerate and serve.

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People have been making butter for a documented over 4,500 years, and there's a reason for that. Have you ever tried fresh butter? It's pretty life-changing. Smear the stuff on crackers, dip radishes in it, melt it onpancakes, and use it to highlight the glory of fresh bread. There is just something about the flavor, salted to your exact preference, and the ease of using the butter at room temperature that proves oh-so pleasing. It never has that sour, metallic freezer-burned flavor, and since it picks up cultures from the air, the butter always tastes a little bit like home.

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If you have a big family, get a bigger jar and make even more butter. Then when you sit down for a movie or game night, pass the jar around. That way everyone has a hand in making the butter, and no one gets too tired from all that shaking. After the shakingis done, use the finished product to butter a big bowl of popcorn.

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Butter isn't that expensive — it's about $3 per pound at the wholesale level. Cream costs roughly $3.50 for 16 ounces, or less if you buy a larger carton. That means the price of making your own butter isn't much more than buying it in the store, and often you can get organic cream cheaper than organic butter.

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Let's face it, if you serve freshly madebutter at your next brunch or dinner gathering, your guestswill be impressed. After all, they don't necessarily know how easy it is to make. Top yourbutter with a little crunchy Maldon salt and really show off your culinary prowess, or bring a tub of the stuff to a potluck or holidaydinner with a great loaf of crusty bread. The hostess may have spent hours on the roast and pies, but everyone will be talking about that amazing homemade butter.