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Discussion Starter · #1 ·
It took about five minutes. Following instructions on a youtube video, I made what would amount to about two good sticks of butter out of a pint of Heavy Whipping Cream. you won't believe how easy this is! Set the cream container out on a counter or in a pantry for 12 hours, maybe a little more if your house is cold. The next day pour the cream in a jar with some room left over. Put the lid on and shake the jar like you are trying to sling something out of the bottom of it. You will feel the slosh of the liquid turn to a non-sloshing feel in a few minutes. That is when the cream turns to whipped cream. In the next minute or two you will feel something inside "break loose" and a solid feeling of something bouncing back and forth. You can stop right there because you have butter. Pour the liquid out; that's your buttermilk, and save it to make biscuits or pancakes. Put a little clean water in the jar and rinse the remaining milk off of the butter. Pour the water out then put your fresh butter in a dish. Salt it if you want to or leave it non salted.

Enjoy.

 

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I'M gonna give it a try with my next paycheck. with the butter milk and lemon and regular milk you can make cheese! i love how it all works out!
 

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This is the best video I have seen on making your own butter, all the others leave out two important steps that makes the process MUCH easier:

Don't use the freshest cream -- older cream makes better butter.
Let it set out at room temperature for several hours first

We started getting our milk fresh & raw from a farmer down the road a year or so ago. We would skim off the cream the next morning, pour it in a mason jar & start shaking . . . it took FOREVER and we ended up with mediocre butter clumps and a sore arm

Now, we skim the cream the next morning but let it sit in the fridge for several days first, then let it sit out on the counter for 4 hours or so, fresh butter in 5 minutes!
 

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Guns and Yoga
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Pangea-
You are my hero for the day! I've always been told I could ONLY use raw cream for butter, which clocks in a 20$/Qt here, making it a bit too pricey for my taste.
Thank you for the great vid and heads up!
 

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Bleach blonde on fire :p
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The kiddos like making butter from goats milk but it takes us about a week to get enough to make the equivalent of 2 sticks of butter .... but it is so awesome!!!!

Glad you've learned how to make it now :thumb:
 

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Discussion Starter · #12 ·
My wife used about 12 tablespoons of it to make a big pan of brownies. Probably the best brownies that I have ever tasted in my 52 years.
 

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Just livin'
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Well I tried it this morning and it worked out GREAT! It made for some very tasty butter.

Now if I can just figure out where to store a milk cow. The closets are full of buckets and the attic crawl hole is to small.....
 

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Pull up your Dora panties
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i gotta do this with the kids, we made icecream a few weekends ago and they loved it. i bet my kids will love this too. they are all super skinny and we let them eat straight butter sticks to help put on weight.
 

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Here's a little tip for making your butter turn out faster. Wood, for whatever reason, makes the butterfat clump quicker. This is why the dasher is always made of wood in butter churns. If you take a small piece of wood and add to your jar, you will expend less effort. One arm from a wooden clothepin is ideal for this.
 

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Krazy Kitty
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That was really awesome. I was just wondering if it's cheaper to buy the cream or just buy butter. I don't have room to store a cow either. LOL Oh boy I can remember when we were kids and fighting over who was gonna lick the cream from the cardboard top of the glass milk bottle. That was when milk was milk, not this pasteurized stuff. And I'm showing my age!
 

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Guns and Yoga
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They sell 1/2 gals of cream at Smart & Final, for 4-6$, but Im not sure if they are a nat'l chain. I haven't looked for cream at Costco, will have to check.

My friend has a Great Dane the size of a cow, just tell the neighbors its a mixed breed.
 
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