Making butter is one of the few culinary endeavors that begins with one ingredient and ends with two. Since there is only one ingredient going in, you better make sure that it is of high-quality. Your butter is only as good as the quality of cream that you make it with.
Always buy heavy cream or whipping cream for churning butter. Any brand will do. You need the higher fat content. Heavy cream is approximately 40% butterfat and 60% milk solids and water. The best option would be fresh, raw cream from pastured Jersey cows. Milk from Jersey cows has the highest fat content, which is why they are primarily dairy cattle. In addition, the fat in their milk has larger globules in it which makes it perfect for churning butter.
Ideally, you can get a raw milk delivery service or source local milk from a co-op near you. To find out where you can get raw milk in your state, check out Real Milk Finder. You can also connect directly with local farmers with FarmMatch.
Whenever I get raw milk, I let it sit overnight in the fridge. Then I skim the cream from the top and use this for churning butter. Cultured cream makes delicious, tangy butter, which is known to many as “European-style butter”.
One can use pasteurized cream for making butter, however the quality and flavor will not be the same as using fresh cream. Though churning your own butter from store-bought cream will still be better than average store-bought butter. Avoid buying cream with additives. Not only do the additives stabilize the cream, making it more difficult to churn into butter, but they are also unhealthy for you.
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FAQs
Since there is only one ingredient going in, you better make sure that it is of high-quality. Your butter is only as good as the quality of cream that you make it with. Always buy heavy cream or whipping cream for churning butter. Any brand will do.
What is the best cream to use for homemade butter? ›
Since there is only one ingredient going in, you better make sure that it is of high-quality. Your butter is only as good as the quality of cream that you make it with. Always buy heavy cream or whipping cream for churning butter. Any brand will do.
Can you use powdered heavy cream to make butter? ›
I used 1 cup Heavy Cream Powder to 1 cup water plus 1/4 tsp. salt for taste… After beating — I kid you not — for 40 minutes (on high) I finally saw some signs of change…
Is it cheaper to buy heavy cream and make your own butter? ›
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.
How much heavy cream to make 1 pound of butter? ›
Homemade Butter Recipe Tips
Here's a tip: If you start with one quart of cream (32 ounces), you'll make about one pound of butter (16 ounces, or four sticks) and two cups of buttermilk.
Should cream be cold to make butter? ›
A few hours prior to churning, leave the cream out on the counter. The ideal temperature for churning butter is around 60-65 F. If the cream is too cold, it is harder for the fat globules to stick together, and if it is too warm the butter will be a little too soft and gloopy.
Why didn't my heavy cream turn into butter? ›
When using packaged cream, it is very important to use heavy cream with at least 35% to 50% milkfat. Please DO NOT USE low-fat cream, cooking cream or light cream that has less than 35% milkfat; you won't get butter no matter how much you whip these because there just isn't enough fat.
Can you over mix heavy cream when making butter? ›
So, if you ever overwhip your cream, just keep whipping. Don't stop until the cream starts to clump together and gets a faint yellowish color. Then drain the butter on paper towels, and press out excess liquid. Press the butter into a mold or dish and refrigerate.
How long does it take to churn heavy cream into butter? ›
Pour heavy cream into a food processor or blender. Process on high until butter separates, about 10 minutes. Strain off liquid, then press butter into a small bowl with the back of a spoon to further remove liquid. Season with salt.
How much butter does 1 gallon of cream make? ›
1 gallon of milk will usually yield 1 to 1.5 pint of cream. The cream will churn to approx. 1/3 to ½ lb of butter.
How long does homemade butter last? Homemade butter has a shelf life of up to 2 – 3 weeks when kept in the fridge. You can also keep your homemade butter in the freezer for up to 9 months.
How long is homemade butter good for on the counter? ›
Should You Leave Butter on the Counter? According to the USDA, butter is safe at room temperature. But if it's left out for several days at room temperature, it can turn rancid causing off flavors. The USDA does not recommend leaving it out more than one to two days.
What is the best cream to make butter with? ›
Heavy cream is 40% butterfat and 60% milk solids and water. The cream from Jersey cows produces the best butter because of its higher fat content milk, plus the fact that their fat is dispersed in larger globules than milk from other types of cows and tends to churn into butter more easily.
Can you add salt to cream before making butter? ›
Salting the butter: For 2 cups of cream, add 1/2 teaspoon of sea salt for a fairly salty butter, or 1/4 teaspoon for lightly salted; alternately, leave unsalted. Keeps 2-3 weeks in the fridge or 6 months in the freezer. Once you've whipped up homemade butter, add herbs and flavorings to make compound butter.
How much butter do 2 cups of heavy cream make? ›
Just for reference, 2 cups of cream will make 1 stick of butter (100 grams, 3 1/2 ounces, or 1/2 cup). You'll also get about 1 cup of buttermilk. To take your butter a step further, you can make it into compound butter or whipped butter.
Can you use half-and-half to make butter? ›
You can't use half-and-half in place of heavy cream for whipped cream or homemade butter. The fat content in heavy cream is what allows the dairy product to form stiff peaks for a sweetened whipped topping; keep whipping and those peaks will turn into butter.
Can you make butter out of extra thick cream? ›
After a quick google search, I found out that all I needed to churn butter was simply some thickened cream, a glass jar, and some elbow grease! Easy! How to make butter. To make butter, all you need to do is to add thickened cream into a clean glass jar (about half a jar) and start shaking.
How long does homemade butter from cream last? ›
How long does homemade butter last? Homemade butter has a shelf life of up to 2 – 3 weeks when kept in the fridge. You can also keep your homemade butter in the freezer for up to 9 months.
What should you use to cream butter? ›
The Tools You Need to Cream Butter and Sugar
Stand mixers are ideal for creaming butter and sugar, but hand mixers work well, too. Should you not have either, you can gently mash sugar into your softened butter with the tines of a fork. Next, grab a wooden spoon and stir the mixture until light and fluffy.
