How to Make Homemade Butter With a Churn

If given time to sit, fresh milk will split and the cream will rise to the top as it weighs less than the milk. Once separated, the cream is vigorously shaken causing the fat molecules to adhere to each other, thereby producing butter. The leftover liquid (buttermilk) is drained off and the curds are then cooled and formed into shapes.

Things You'll Need

• Fresh cow's milk
• Clean containers
• Spoon
• Churn
• Cold water
• Potato masher or similar utensil

Instructions

1. Purchase a butter churn.

2. Pour fresh cow's milk (approximately 2½ qts. depending upon the size of the churn) into a clean container and store in the refrigerator for at least 12 hours, or until the liquid separates and the cream rises to the top.

3. Skim the cream off the top and allow it to warm to room temperature (72˚F).

4. Pour room-temperature cream into your churn and commence churning. Depending on your churn, this might mean turning the handle or shaking vigorously.

5. Drain the buttermilk after 15-30 minutes once the cream has formed a ball and separated from the buttermilk. Rinse the butter in cold water.

6. Put the rinsed butter in a bowl and, using a potato masher, remove any excess water. Store the butter covered.

Tips & Warnings

• Keep in mind that the cream will expand as it forms the butter. so do not fill churn more than two-thirds full.

• Butter can be frozen for four to six months.

• Adding salt to your butter can extend its shelf life.

• Save the separated buttermilk for baking.

• Skip steps 1 and 2 if you use store bought cream, and do not use ultra-high pasteurized cream if purchased from a store.

• You may end up with sour, inedible butter if you do not rinse the butter really well after it separates from the buttermilk and forms a solid.

References

• "How Butter is Made," Straus Family Creamery, 2009.
• "Making Butter 101," Lehman's. 2009.

Resources

• Purchase a Butter Churn
• History of Butter Churning