How to Make Homemade Butter | So Simple Kids Can Do It

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by on February 20, 2012

How to make homemade butterThere are simple joys in life – and I just found another one. Homemade Butter. Yep, I know, it is simple, but there is something so amazing about creating it yourself and watching your kids’ eyes light up as they also create this buttery-masterpiece. I was inspired by this recipe from Crunchy Betty – and realized that even I could do that! Plus, I knew that it a perfect recipe to have my kids try, and after hearing from several teacher-friends that they actually did this same experiment with baby food jars, I figured, that we would try it out.

What You Will Need to Make Homemade Butter

So, I went to the store to buy the only ingredient you need for butter: Heavy Whipping Cream (of course I recommend Organic). Don’t buy ultra-pasteurized because it won’t work. The butter and buttermilk don’t separate properly and then you’ll just be disappointed. Then make sure you have something to mix or “churn” your butter. I opted for my Kitchen Aid mixer, because let’s face it – that appliance makes this (and most everything else) in the kitchen easier.

Cream in Jar for Making ButterLet your kids get some energy out – and shake away. Make sure the lid is on tight!

You can also use a mixer or blender or even a jar. In my son’s case, I gave him a baby food jar so he could “shake, shake, shake”. I filled his jar a little less than half way full of cream (I did add more after I took this picture).

Directions for Homemade Butter

Cream in Bowl for Making ButterNow this is the fun part – pour your cream into your mixing apparatus and turn it on (or start shaking as in my son’s case).

Leave it mixing for about 5 minutes.

 

It will be tempting to keep watching your mixing cream, but really it takes a few minutes, so you can do something else (like get your 3 year old a snack, as in my case)

 

Homemade Whip Cream on StrawberriesWant a bite?

You’ll make whipped cream (yum!) at one point, and it may be tempting to stop and taste it – especially if you have fresh strawberries on hand, like we did. :) But once you get all the tastes and are ready for the real treat, turn your mixer back on. Now, my son, who was still shaking through all of this, did make butter first. It was funny because suddenly we heard a “plop” instead of just a “slush” in his jar. As we opened it, we saw the butter and the liquid around it – Buttermilk!

Homemade Butter in Glass Jar with ButtermilkIsn’t that little butter cute?

Once the butter forms in your mixer – and even though it felt like an eternity until mine did, really I think it was a max of 7 minutes total – you’ll be able to separate the butter from the buttermilk. You can squish all the butter together on the side of the bowl (or jar) and pour out the buttermilk.

Homemade Butter in MixerLook at all the work my mixer did!

Once you save your buttermilk, take out your butter and put it in ice cold water to rise the buttermilk. If you have a cheesecloth, you can also put the butter in it to squeeze out the liquid. Getting out excess buttermilk will allow you to keep your butter longer. Add salt to your butter if you desire.

Homemade Butter CleaningMake the water as cold as you can handle to squeeze out the excess liquid.

And that’s it! Enjoy your fresh made butter on some fresh buttermilk biscuits or pancakes – or in our case an English Muffin since my son couldn’t wait for the biscuits to be done!

Homemade Butter on English MuffinFresh and delicious homemade butter on an English Muffin.

Not only is this simple, but it is super easy, so if you haven’t tried this at least once, I recommend you try it. Get the kids involved – and make some yummy bread, muffins, or biscuits to lather your melt-in-your-mouth-fresh butter on. So, tell me, have you made homemade butter? What flavors have you added? Any other tips to add? If you liked this post, don’t forget to   Pin It

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  • Jennifer Martin

    I have NO IDEA where people buy whipping cream that isn’t ultra-pasteurized. I don’t have any fancy organic-type grocery stores in my town.

  • Jennifer Martin

    I have NO IDEA where people buy whipping cream that isn’t ultra-pasteurized. I don’t have any fancy organic-type grocery stores in my town.

  • Hi Jennifer,

    Do you have Whole Foods or Sprouts? I have found it there – but we also have a Fry’s (owned by Kroger) and Safeway that carry organic products. You definitely don’t need a fancy organic store to find it – many big stores carry organic products as well. Hope that helps!

  • Hi Jennifer,

    Do you have Whole Foods or Sprouts? I have found it there – but we also have a Fry’s (owned by Kroger) and Safeway that carry organic products. You definitely don’t need a fancy organic store to find it – many big stores carry organic products as well. Hope that helps!

  • Marissa

    I just did this tonight with my favorite local dairy farms’ milk that is rBGH free and I cannot believe how easy it was and fast! Wow! This dairy also sells butter but a pound is $4.99 while a quart of the whipping cream is only $2.39 and I could make a pound if not a pound and half of butter myself at home. Thanks for the post this is great!!!!

  • Marissa

    I just did this tonight with my favorite local dairy farms’ milk that is rBGH free and I cannot believe how easy it was and fast! Wow! This dairy also sells butter but a pound is $4.99 while a quart of the whipping cream is only $2.39 and I could make a pound if not a pound and half of butter myself at home. Thanks for the post this is great!!!!

  • Yea! Glad you tried it and enjoyed it – I’m looking forward to making it again and adding some fresh herbs next time :) Thanks for sharing!

  • Yea! Glad you tried it and enjoyed it – I’m looking forward to making it again and adding some fresh herbs next time :) Thanks for sharing!

  • amandassoaps

    sounds fun will have to try

  • amandassoaps

    sounds fun will have to try

  • Kathryn

    I’m not a baker, but I have a kitchen aid and have beel looking for new things I can use it for..trying this with my 5 kiddos tonight!

  • Kathryn

    I’m not a baker, but I have a kitchen aid and have beel looking for new things I can use it for..trying this with my 5 kiddos tonight!

  • Amy Lukac

    It is more fun to do the shaking, high school students will even do it! Well more fun for the young ones that is. I do this with my class as a nice wrap up to dairy products, along with ice cream. They also learn about the process of making the items and their history. Ultra pasteurized will work in my experience (that is what you get when you send your husband to the store), it just takes a little longer. Still no longer than a 10-15 minute activity, which I normally break them into groups they make just enough for 4 people to eat on 2 pieces of bread each.

  • Amy Lukac

    It is more fun to do the shaking, high school students will even do it! Well more fun for the young ones that is. I do this with my class as a nice wrap up to dairy products, along with ice cream. They also learn about the process of making the items and their history. Ultra pasteurized will work in my experience (that is what you get when you send your husband to the store), it just takes a little longer. Still no longer than a 10-15 minute activity, which I normally break them into groups they make just enough for 4 people to eat on 2 pieces of bread each.

  • Karensweeney2002

    One of my favorite childhood memories is when my aunt was making the whipped cream for the pumpkin pie one thanksgiving, about 45 years ago… she got distracted and let the mixer run too long… so we ended up with homemade butter for our rolls instead of whipped cream for the pumpkin pie!!

  • Karensweeney2002

    One of my favorite childhood memories is when my aunt was making the whipped cream for the pumpkin pie one thanksgiving, about 45 years ago… she got distracted and let the mixer run too long… so we ended up with homemade butter for our rolls instead of whipped cream for the pumpkin pie!!

  • Jroessing

    We made it growing up using fresh cream skimmed off the milk we picked up at the dairy fresh out of the cow. Mom put it in a Miracle whip jar and set us to shaking while we watched TV. She didnt do the ice bath or cheese cloth. She just kept smashing against the side of the large bowl she dumped all the jars in. Added a little salt and tada. Is so awesome on toasted homemade bread. If I remember right we froze some so it didnt go bad before we could use it and it had to be stored in the fridge.

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