Take a Churn: How to Make Your Own Butter

Making your own butter is almost as easy as buying it. Get step-by-step directions from Food Network Magazine.
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Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Just the Facts

When a recipe calls for cold butter: Dice the butter, then freeze 10 to 15 minutes. If it calls for room-temperature or softened butter: Cut the butter into pieces; let sit a room temperature at least 30 minutes. If you are short on time, microwave 1 stick at 10 percent power until pliable but not melted, about 1 minute, checking often.

Step 1

Start with cold heavy cream and mix on high speed.

Step 2

After about 3 minutes, you'll have whipped cream; continue mixing.

Step 3

After about 6 more minutes, the butter will clump and separate from the liquid. Strain and wrap the butter in cheesecloth, then squeeze out the liquid.

Bourbon-Raisin

Microwave 1/2 cup raisins with 1 tablespoon bourbon, covered, 45 seconds; let cool. Pulse in a food processor with 1 stick softened butter, 1 tablespoon chopped chives and a pinch of salt.

Pumpkin

Mash 1/4 cup canned pure pumpkin, 1 stick softened butter, 1/4 teaspoon orange zest, 1/2 teaspoon each sugar and pumpkin pie spice, and a pinch of salt.

Spiced Cranberry

Simmer 1/2 cup cranberries with 1 tablespoon water, 1/4 cup sugar, 1 strip lemon zest, 1 cinnamon stick and 1 clove, 6 to 8 minutes. Discard the zest, cinnamon and clove; let cool. Pulse in a food processor with 1 stick softened butter and a pinch of salt.

Sage Brown Butter

Melt 1 stick butter over medium heat and cook until browned. Add 1/4 cup sage and fry 30 seconds; drain on paper towels, then chop. Let the brown butter cool; mash with 1 stick softened butter, the sage and a pinch of salt.