Homemade Butter

I first shared this recipe with my Grandma’s Kitchen story, where I wrote about watching my grandma make butter from the milk of her two Jersey cows. I’m including it again here because it seems a fitting companion to the story of butter and margarine—and to the Homemade Margarine-Style Spread that follows.

The method is much simpler than Grandma’s old stoneware churn, but the principle is exactly the same: agitate cream until the butterfat separates from the buttermilk. What you end up with is fresh, homemade butter—and a little traditional buttermilk as a bonus.

Recipe makes about ½ pound (1 cup) of butter

Whatcha Need

• 1 pint (16 ounces) heavy cream (36-40% milk fat), not ultra-pasteurized
• ½ teaspoon natural sea salt (optional)

Whatcha Do

1. Pour cream into a quart canning jar, cover with a clean kitchen towel, and let sit at cool room temperature (not refrigerated) for 12-24 hours.

2. Secure the lid tightly. Shake vigorously until whipped cream forms, then continue shaking.

3. Watch as cream “breaks” and separates into butter solids and liquid.

4. Strain off the liquid—this is your traditional buttermilk.

5. Rinse the butter well in cold water until the water runs clear.

6. Fold in sea salt, if using, until well combined. Shape butter as desired and refrigerate.

Notes

• Alternate butter-making vessels:
  Glass Dazey butter churn (available online) - Hand-churn cream until separation occurs
  Stand mixer - Using the whisk attachment, increase speed gradually to medium-fast and mix until separation occurs

• Milk cannot be used; butter requires the higher fat content of cream

• Recipe can easily be doubled

• Washing butter helps preserve it, as does salting

• Butter may be wrapped airtight and frozen