Homemade Butter

From: cricketbird

On Sep 7, 2008

This was very easy to do, and tastes fantastic! I used my kitchen aid mixer, and it took a bit longer for some reason, I think I had it running too high. Once I slowed it down a bit, within seconds, there was the butter. I also put both the mixer bowl and the wisk I used in the freezer for a little bit before I started. I only wish this site was around when my kids were young, they would've loved to help with this. Even used up the buttermilk that was left! Thanks Jim, for a useful and fun recipe!

From: RedFarmGirl

On Sep 5, 2008

It was simple, easy and tasty. I used the jar method. I should have used a larger jar because once the cream expanded, it became really hard to shake. But I hung in there and butter resulted. I didn't keep the buttermilk this time but I will in the future. Thanks Jim!

From: ~SwoR~

On Feb 19, 2004

I do this with fresh heavy cream. There isn't a better butter!!! I can control the salt (and the kind of salt) that goes into it and it is perfect every time. I recommend longer more gentle shaking, especially if you want to use the left over buttermilk. It makes a difference in the flavor and quality of both butter and buttermilk. I also use a glass jar to shake the cream. It is easier to handle than a bowl and it doesn't take up any flavors from the plastic.

From: lea_petra

On Feb 21, 2008

I recommend a wide mouth glass jar. For two reasons: One; it's easier to get the butter out. Two: If your arms get tired. Lay it on the floor and gently rock it back and forth with your foot. Make sure you rinse the butter at the end as well. After draining out the cloudy milk, run some cold water in the container and swish around. Do this until the water is clear. It will help keep the butter longer.