home churned butter

When I started moving toward a simpler, more self-reliant homesteading life one of the first projects I tried was making homemade butter. Now, it’s the first recommendation I make to anyone moving in the same direction because it’s so easy and the results are immediate – and delicious.

You don’t need any fancy equipment, a quart-size mason jar or mayonnaise jar will do fine. Fill the jar 1/3 of the way with cream (preferably organic or farm fresh) and set on the counter for 12 hours so the cream can “ripen”. The ideal temperature for the cream is about 75 degrees. (I usually set the cream out in the morning and churn after dinner).

Once the cream has “ripened” you’re ready to churn. Just sit down and start shaking.

It’s that easy.

Not too violently though, just an easy back and forth motion will do. In about 15 to 20 minutes a lump will begin to form. When the butter forms, drain off the buttermilk, keeping it for pancakes or biscuits. Pour the butter in a bowl and work it around the sides of a bowl to remove even more liquid. Pour off any liquid, then salt to taste. You can add as much or as little salt as you want or no salt at all.

I put my butter in a plastic-wrap lined mimi-loaf pan to harden. Then I cut it in half cubes and use part and freeze part.

Fresh homemade butter is nothing like you’ve tasted before. So, buy some cream folks and start churning.