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A Guide To Easy Homemade Butter
You don’t need to be a chef to make delicious homemade butter. All you need is the right butter, the right directions, and the right tools.
Why Homemade Butter?
We all know that butter is best when made from scratch. It’s not only fresher, creamier, and more affordable, but it’s also a great way to experiment with new recipes and flavours. Plus, it’s a great family activity!
If you’re looking for the easiest way to make perfect homemade butter, you’ve come to the right place. We’ve got the perfect churner and set of 2 butter paddles to help you turn your butter into the perfect consistency. And to top it all off, we’ve also got a glass butter dish and lid to show off your freshly-made butter.
Our Butter Churner went viral on TikTok! Credit to @cheriedenhamcooks
Follow this easy step-by-step guide on how to turn butter into the softest, most delicious butter using our butter churner.
Homemade Butter Recipes
Discover our delicious range of homemade butter recipes, from traditional homemade butter to cinnamon and honey butter and even vegan butter!
Butter FAQ's
Howlong does it take to make Homemade Butter?
It takes approximately 10 – 12 minutes to churn butter with the Kilner Butter Churner.
Howlong does homemade butter last?
Homemade butter has a shelf life of up to 2 – 3 weeks when kept in the fridge. You can also keep your homemade butter in the freezer for up to 9 months.
What is the best cream for homemade butter?
We recommend using any fresh whipping, heavy or double cream with a pinch of salt.
Is it healthier to make homemade butter?
Homemade butter is nutrient-rich, packed with milk proteins, vitamins A and D, and saturated fats – all of which contribute towards good bone health whilst boosting your immunity. With no hidden trans-fats and broken-down nutrients, homemade butter is much healthier than store-bought butter.
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FAQs
How long does homemade butter last? Homemade butter has a shelf life of up to 2 – 3 weeks when kept in the fridge. You can also keep your homemade butter in the freezer for up to 9 months.
Is it cheaper to make butter or buy butter? ›
Butter isn't that expensive — it's about $3 per pound at the wholesale level. Cream costs roughly $3.50 for 16 ounces, or less if you buy a larger carton. That means the price of making your own butter isn't much more than buying it in the store, and often you can get organic cream cheaper than organic butter.
What is the best cream to make butter with? ›
Always buy heavy cream or whipping cream for churning butter. Any brand will do. You need the higher fat content. Heavy cream is approximately 40% butterfat and 60% milk solids and water.
Why isn't my heavy cream turning into butter? ›
You don't want the heavy cream to be warm, but the closer it is to room temperature when you start whisking it, the faster it will separate and turn into butter. First, the heavy cream will whip up into whipped cream. But if you let it keep going, it will start to break apart.
Do you have to refrigerate homemade butter? ›
However, if the temperature in your kitchen goes above 70 degrees F in your kitchen, any butter (salted, unsalted and whipped) should go in the refrigerator to avoid spoilage. You can even store your butter in the freezer for up to a few months.
Do you have to rinse homemade butter? ›
Rinse the Butter
The final butter may have some lactose and milk proteins remaining in the liquid and if this is allowed to ferment, the butter may become rancid in a short time. The washing and folding is what removes most of this.
Why is my homemade butter bitter? ›
Why does my homemade butter taste bitter? If you make butter by collecting malai (cream) from milk daily and storing it in the refrigerator for more than 10 days, it tastes bitter and develops a smell. Add a spoonful of curd to the malai (cream) on the first day and then store it for 7 – 10 days.
When to add salt to homemade butter? ›
If you wish to add salt you will need ¼ teaspoon of plain dairy salt for every 110g (4oz) of butter. Before shaping the butter, spread it out in a thin layer and sprinkle evenly with dairy salt. Mix thoroughly using the butter pats, then weigh into slabs as before.
How much butter do you get from a gallon of heavy cream? ›
Ingredients Needed for Homemade Butter
Heavy Cream – ½ gallon of heavy cream will yield approximately 12 ounces of delicious butter. If you do not have raw milk with the cream in it, heavy whipping cream from the store will work.
How much cream does it take to make a pound of butter? ›
Homemade Butter Recipe Tips
Here's a tip: If you start with one quart of cream (32 ounces), you'll make about one pound of butter (16 ounces, or four sticks) and two cups of buttermilk.
Homemade butter's shelf life depends on how thoroughly you extract the buttermilk. If a substantial amount of buttermilk remains, it will sour within a week, otherwise homemade butter can keep for up to 2-3 weeks in the fridge.
What happens if you churn butter too long? ›
Why care about when to stop churning? If churning ceases too soon, much fat is lost to the buttermilk. If over-churned, the butter will contain too much buttermilk and be very difficult to wash clean.
Can I make butter from whole milk? ›
It's really easy to make your own. You will need a large container (churn, crock, jar, etc.), a cup of buttermilk (which acts as a starter), and a gallon of whole milk.
What are the ingredients in butter? ›
Butter has been a staple for thousands of years with a simple process: separate cream from milk, churn the cream, then add salt. Butter contains at least 80% milk fat, around 16% water, 1.5–2.0% salt and 2% other milk solids. The fat in butter is approximately 67% saturated, 29% monounsaturated and 4% polyunsaturated.
