How to Make Butter Step-By-Step Photo Tutorial

Cream: Make sure that there are no additives. The ingredients list should just say cream (it might say “milk”, too), no extras. You probably won’t be able to get everything you want, but one thing that can ruin a batch of butter is ultra-pasteurized cream. I’ve made butter from it, but often it’s just too “cooked” to work. Try to find raw, low-temp pasteurized or pasteurized instead of ultra-pasteurized. It would be a huge bonus if it’s organic and from grass-fed cows, but just do the best you can. Cream: Make sure that there are no additives. The ingredients list should just say cream (it might say “milk”, too), no extras. You probably won’t be able to get everything you want, but one thing that can ruin a batch of butter is ultra-pasteurized cream. I’ve made butter from it, but often it’s just too “cooked” to work. Try to find raw, low-temp pasteurized or pasteurized instead of ultra-pasteurized. It would be a huge bonus if it’s organic and from grass-fed cows, but just do the best you can.

Mixer, blender or food processor: I used a stand mixer, but a blender or food processor work fine, too. Just make sure your food processor is air-tight. If it’s not, you’ll spray cream all over yourself and the kitchen… I assure you that this is not a good way to make butter. Ask me how I know. Also make sure that you don’t fill whatever you use more than 2/3 of the way full. The cream will expand quite a bit and you don’t want it overflowing. By the way, you really can make butter in a jar or butter churn, but it takes quite awhile and the jar method is exhausting. Mixer, blender or food processor: I used a stand mixer, but a blender or food processor work fine, too. Just make sure your food processor is air-tight. If it’s not, you’ll spray cream all over yourself and the kitchen… I assure you that this is not a good way to make butter. Ask me how I know. Also make sure that you don’t fill whatever you use more than ⅔ of the way full. The cream will expand quite a bit and you don’t want it overflowing. By the way, you really can make butter in a jar or butter churn, but it takes quite awhile and the jar method is exhausting.

Ice water in a large bowl: You’ll need to “wash” the butter, so have icy cold water ready before you start.

Celtic Sea Salt: You don’t have to salt your butter, but it will keep longer if you do. I like to add just a few pinched of salt for flavor, anyway, and salt is good for us!

Directions at creativechristianmama.com

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