Making Your Own Butter at Home (Without a Churn)

“Surely the churning of milk bringeth forth butter…” Pr. 30:33

One of the joys of having a family milk cow is all the different uses of the milk. In our home, we use a lot of butter….and we like fresh, raw butter the best.

Instead of shaking the cream in a jar for a few hours, we found the following way that is easy, works quickly, and we get the same result!

Step 1:

The first step is to skim the cream off your milk that has set in the fridge, preferably at least overnight. Take your cream and put it into a quart jar. Set your cream out until it reaches room temperature. If it is too cold, it will take much longer to turn into butter.

Step 2:

Pour your cream into your food processor, up to the ‘max liquid’ line. Put your processor on medium speed. DO NOT leave your processor. If your cream goes too long, it will turn into butter, and then go back to liquid again. After it goes back to liquid again, it is very hard to get it to go back to butter the second time.

Watch your cream closely, and you will see it begin to ‘gather’. At first, it will go through the stage where it looks like Cool Whip; don’t stop it here, let it keep going. You will see it turn yellow, and the buttermilk will be the liquid that is left. Stop it here! Take off your lid, and you will be able to see clumps of butter floating around, stuck to the sides or middle.

Step 3:

Drain off your buttermilk into a jar (if you want to keep it) and put your butter into a bowl. Press it down with a spoon, and you will see more buttermilk come off; Pour it out of your bowl. Continue to do this until you press and no buttermilk comes out.

Step 4:

When you are finished, and no more buttermilk comes out upon pressing, rinse your butter with cold water, pour it off, and pat it dry.

Step 5:

Salt your butter (if you like it salted), and it is ready to enjoy.

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