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How to Churn Butter

There's nothing more delicious than fresh butter on home baked bread, rolls or just about anything. Butter is a healthy addition to anyone's diet when eaten in moderation. Churning your own butter guarantees you're using the freshest ingredients and getting the very best butter.

Difficulty: Moderate
Instructions
  1. Step 1

    Collect milk from cows or other animals such as goats, sheep or even buffalo.

  2. Step 2

    Separate the milk from the cream. This can be done using a cream separator or allowing the cream to rise to the top of fresh milk. Be sure the cream is sweet and free from other flavors.

  3. Step 3

    Add cultures to ferment milk if that is the flavor desired. This is most often done in butters from Europe and is call ripening.

  4. Step 4

    Age the cream about 12 to 15 hours in a cool place. This allows the butterfat to crystallize making sure the butter is churned properly.

  5. Step 5

    Churn cream until the butter begins to form. You will be left with a soft mass of butter and the remaining liquid. This is buttermilk.

  6. Step 6

    Remove the butter from the buttermilk and wash in cool water to remove any remaining buttermilk. This ensures the butter will not spoil.

  7. Step 7

    Salt butter to improve flavor and increase shelf life. If butter is to be use for baking, leave it unsalted.

Tips & Warnings
  • Get kids involved in making butter by giving them a small baby food jar full of cream to shake. After a little while of shaking, they will each have a small butter ball of their own.
  • The steps described are involved in home churning. The automated process of making butter is different.
  • Look for a variety of sizes and types of butter churns at antique markets or on the Internet.
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