Got Cream? Make Butter in 4 Easy Steps!

butter- freeze it1

There is nothing quite as special as making your own butter, but figuring out how to do it can take a lot of trial and error. 
 I know it did for me, with an emphasis on “error”!  
But, as a determined Homesteader, 
and a farm with several dairy cows,
 it seemed downright silly to not figure it out. 
 Finally, I have a method that is working great for me, 
so it’s time to share!  
 
 
 
 
 
4 Step Butter from One Ash Farm Recipes
 
2 qts. Fresh Cream, at room temperature
(we, of course, take the cream off of our raw milk from our dairy)
1/2 tsp. Kosher Salt
 
 
1) Churn It- I have found that my food processor, 
with the chopping blade in place, works best.  
I add the cream, turn it on high, and accomplish this step very quickly. 
You will know your butter is churned when you can see solids, as well
as a layer of buttermilk.  When done, drain off the buttermilk (save
it for your biscuits and pancakes!), and put the solids into a clean bowl.
 
 




2) Wash It- Yes, your butter needs a bath!  This is the most important 
step for preserving your butter.  Using cool water, press and wash the butter 
until the water runs clear.  Drain off all the liquid completely.
 
 
3) Salt It- I have found that using Kosher Salt makes my butter last longer.
Sprinkle 1/2 tsp. over the clean butter, and mix it in thoroughly.
 
 
4) Store It- You can put your fresh butter into a pretty butter dish, 
or send it to the freezer.  
If in a dish, make sure to keep it refrigerated. 
 If freezing, wrapping it
in parchment paper works well.  
 
 
 

5 thoughts on “Got Cream? Make Butter in 4 Easy Steps!

  1. How fun. We've made butter with our childen by putting cream in a small mason jar and having them shake it. They always have so much fun doing that. Thanks for the tip on the bath…didn't know that.

  2. I make my butter the same way. We skim our cream by pouring milk into a large 3 gal pot – because we have LOTS of extra milk… I usually get a quart or two of thick cream. The thinner the cream, the longer it takes to churn.

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