Homemade Churn Butter

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Picture of Homemade Churn Butter Recipe Photo: Homemade Churn Butter Recipe
Rated 5 stars out of 5
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Total Time:
30 min
Prep
30 min
Yield:
1 large tub
Level:
Easy
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Ingredients

  • 4 quarts heavy cream
  • Ice water, to "wash" the butter
  • Salt

Directions

Have the cream at 60 degrees F. Pour into an 8-quart glass churn and turn the paddle. Do not turn it too quickly. After a while, small balls of butter will begin to form and float in the cream. Soon after that a large chunk will form and all that will be left is the buttermilk. Pour off the buttermilk and pour in some ice cold water and "rinse" the butter. Pour out the water. Season with salt, to taste. Store in a re-sealable container in the refrigerator.

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Read all 1 reviews

  • on December 09, 2006

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    Thanks for this recipe, it reminded me of growing up watching my grandmother churn homemade "cow" butter (she called it. It was the best tasting butter I ever had. She's gone now, but I'm glad to have found this recipe, because I never got the chance to learn to make it myself.

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