Making butter is one of the few culinary endeavors that begins with one ingredient and ends with two. Since there is only one ingredient going in, you better make sure that it is of high-quality. Your butter is only as good as the quality of cream that you make it 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. The best option would be fresh, raw cream from pastured Jersey cows. Milk from Jersey cows has the highest fat content, which is why they are primarily dairy cattle. In addition, the fat in their milk has larger globules in it which makes it perfect for churning butter.
Ideally, you can get a raw milk delivery service or source local milk from a co-op near you. To find out where you can get raw milk in your state, check out Real Milk Finder. You can also connect directly with local farmers with FarmMatch.
Whenever I get raw milk, I let it sit overnight in the fridge. Then I skim the cream from the top and use this for churning butter. Cultured cream makes delicious, tangy butter, which is known to many as “European-style butter”.
One can use pasteurized cream for making butter, however the quality and flavor will not be the same as using fresh cream. Though churning your own butter from store-bought cream will still be better than average store-bought butter. Avoid buying cream with additives. Not only do the additives stabilize the cream, making it more difficult to churn into butter, but they are also unhealthy for you.
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FAQs
Heavy cream, whipping cream, or heavy whipping cream are all suitable choices for making homemade butter. Heavy cream, with the highest percentage of butterfat, will yield the most butter; lower-fat whipping cream will yield less.
Which cream is best to make butter? ›
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.
Is it cheaper to buy heavy cream and make your own butter? ›
It's cheaper
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.
Should cream be warm or cold to make butter? ›
The ideal temperature for churning butter is around 60-65 F. If the cream is too cold, it is harder for the fat globules to stick together, and if it is too warm the butter will be a little too soft and gloopy. Pour the cream into the glass jar of the churn. Screw on lid.
Why isn't my heavy whipping cream turning into butter? ›
If the cream is not turning into butter after whipping for an extended period, it may be due to factors such as the cream being too cold, the mixer speed being too low, or the cream not having a high enough fat content. Try increasing the speed of the mixer and ensuring the cream is at room temperature.
How much butter does a quart of cream make? ›
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.
How long does homemade butter last? ›
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.
Should you cream butter hot or cold? ›
The temperature of your butter is one of the most important factors in properly creaming butter and sugar. It must be at a COOL room temperature, about 67°F. If your butter is visibly greasy and your finger sinks into the stick when pressed, it's far too warm.
What is the best heavy whipping cream to make butter? ›
Jersey cream makes churning faster, due to larger butterfat globules. Just using run of the mill cream from the store probably means that you are starting off with better ingredients than the average butter. But if you can find non-ultra heat treated cream from pastured cows, that will vastly improve the flavor.
Can you churn butter too long? ›
This is the most important step in making butter. Excessive churning after the butter has separated will make it greasy and hard to shape. Too little churning will cause the butter spoil quickly due the trapped buttermilk it still contains.
So, if you ever overwhip your cream, just keep whipping. Don't stop until the cream starts to clump together and gets a faint yellowish color. Then drain the butter on paper towels, and press out excess liquid. Press the butter into a mold or dish and refrigerate.
What happens if you whip butter too long? ›
If you overmix, the butter will separate out of the mixture and it will be grainy and soupy. Be sure to stop once your butter becomes light and fluffy.
Why is my homemade butter hard? ›
“Any conditions which tend to harden the butter-fat will require a comparatively high churning temperature; and any conditions tending to soften the butter-fat will require a lowering of the churning temperature.” In summer, I can pull the cream straight out of the fridge (at 40°F) to churn.
Can you use half and half to make butter? ›
You can't use half-and-half in place of heavy cream for whipped cream or homemade butter. The fat content in heavy cream is what allows the dairy product to form stiff peaks for a sweetened whipped topping; keep whipping and those peaks will turn into butter.
Is heavy cream the same as heavy whipping cream? ›
Yes, heavy cream and heavy whipping cream are the exact same thing. The confusion lies in the fact that they're sold by different brands under two different names. According to the US Food and Drug Administration's labelling standards, heavy cream must contain at least 36 percent milk fat.
Is butter cream same as heavy cream? ›
“One of the primary differences between buttermilk and heavy cream is the fat content,” Laing said. Heavy cream contains 36% fat on average, while the fat content of buttermilk is only 1%. Both are thicker than standard milk, but the substantial fat in heavy cream also gives it “a slightly sweet flavor.”
What should you use to cream butter? ›
The Tools You Need to Cream Butter and Sugar
Stand mixers are ideal for creaming butter and sugar, but hand mixers work well, too. Should you not have either, you can gently mash sugar into your softened butter with the tines of a fork. Next, grab a wooden spoon and stir the mixture until light and fluffy.
