Butter – Make Your Own!


butter and bread

This is just one of the recipes included in my Cheesemaking Made Easy ebook. Follow the link to find more wonderful cheese recipes with easy to follow instructions and much more!

Have you ever tasted real butter? I mean real, FRESH butter?

There is nothing like the taste and feel of it on your tongue as it coats your mouth. Once you taste it, with all its creaminess, you have a greater appreciation for the expression, “buttery soft”.

Well, not only does real butter taste good, but it is also good for you! I know, you are thinking about all the fat in real butter that we should be avoiding. While this may be a “politically correct” view, the fact is, animal fats are good for you. Not only do they provide energy but they also act as carriers for the fat soluble vitamins A, D, E, and K.

So, don’t be afraid – go ahead – lather the butter on your bread – it’s good for you! Besides, I think fresh butter that has been molded is so pretty! The butter shown in the photos was molded in a wooden butter mold I received from my mother-in-law. Yes, it takes a LITTLE extra work (shh, don’t tell – people think you’ve slaved!) but it certainly makes the butter fancier.

butter on serving plate

Having our own family milk cow, we have plenty of fresh raw milk. When the milk is allowed to stand, the cream separates and rises to the top. In times past, a milk churn was used to separate the butter fat, milk protein and water. With the modern conveniences of blenders, food processors and mixers, making butter is a much quicker process.

If you do not have your own family cow, the Weston A. Price Foundation and Real Milk can help you find sources of local raw dairy products.

You can use a blender or food processor to make butter but I use my Bosch Universal Plus Kitchen Machine (affiliate link).

The first step after separating the cream from the milk is to place the cream in the mixer and allow it to mix on medium speed.

You will begin to see clumps of butter forming in the liquid. This liquid is called buttermilk. Depending on how much cream you start with, this step takes 10 – 20 minutes.

Once the clumps are formed, the butter must be rinsed to remove any buttermilk that is left. If it is not rinsed thoroughly, the butter will sour quickly. I do this by draining the buttermilk, covering the butter lumps with cold water in the mixer and mixing again on medium speed for a few seconds. Continue repeating the draining, adding more water and mixing until the water is no longer milky looking. It usually takes about 3 or 4 times of rinsing to completely remove the buttermilk.

Once the rinse water is clear, it is time to salt the butter. The amount of salt added will depend upon the amount of butter you are making. Start with 1 tsp, mix and taste. Continue until the desired amount is added. (from my affiliate -where to buy REAL salt)

When the butter is well rinsed, shape the butter into the desired form. I use a 1/2 c. measuring spoon and press the butter into it with a spoon. Continue pressing the butter until all the water is removed.

At this point, the formed butter may be used fresh or frozen for future use. I place my formed butter on an inverted baking pan and place it in the freezer. After about an hour, the butter is firm enough to be placed into a freezer bag or other container.


When ready to use, remove the frozen butter and allow to thaw at room temperature. If you have rinsed the whey thoroughly, there is no need to refrigerate the butter – I leave mine on the table!

Related posts:

join the newsletter
Sign-up and get my 20 Must Have Superfoods eBook FREE!


  1. Rachael says

    Thank you SO much for sharing your butter-making process! I have always wanted to try making my own butter, but I never thought to use something other than a churn-which would never happen in my household!

    Sorry for not commenting or anything lately-I’ve been trying to keep up on your posts though!

  2. says

    Saw your cow at Miz Helen’s I had to pop over,when we were growing up here in southeast Georgia we milked our cows and made butter by taking turns shaking a mason jar while watching TV in the evening…thanks for the memories.

  3. says

    I love finding others posting about making butter! The process is so cool to watch, isn’t it? I had my own funny experience with this recently when intending to make cultured buttermilk, but ended up making cultured butter and a really thick yogurt (which I strained to make cream cheese).

  4. says

    Hi Dina,
    This brings back memories, we used to milk and churn the butter at my Grandmothers. I have my Grandmothers Churn and my kids made butter with it and now my Great Grandchildren will be making butter with the Churn. I love homemade butter, but it is much easier with the electric mixer. Love you post! Hope you have a great weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  5. says

    My parents both grew up on farms, and my dad has shared stories of milking the family cow before school, but I’ve never had such an opportunity. I love this!

  6. Becky Vergin says

    Thanks for publishing your butter making process complete with pictures. I too have a herd of family milk cows so at times we are overwhelmed with extra Jersey milk. Butter is my favorite product to make with that extra milk. I use my Cuisinart food processor instead of my Bosch. Interesting, I will have to try your method to see if it works better. The fp gives me butter in less than a minute so I am not certain that I will like to spend the extra time to use the Bosch.

  7. says

    Brings back memories of my brothers’ 4-H dairy calves — Pet, Carnation, Elsie. Milking every. single. day. at 6 and 6, separating the cream and having lots of fresh milk to drink, which made it all worthwhile. Seldom made butter because it was a much more time consuming process than this one but mighty tasty! Thanks so much for sharing on Busy Monday– made me smile!

  8. Shelby says

    In fourth grade about 12 years ago we made butter with cream and shook it in Mason jars until it was done. It was delicious and I can still remember how good it was so long ago

    • says

      Dina, I think you will be surprised at just how easy a butter press it – people think you have slaved for it but it couldn’t be easier. If you have a wooden press, be sure to soak it in ice water 5 – 10 minutes before you are ready to use it and the butter will come out much easier!


Leave a Reply

Your email address will not be published. Required fields are marked *