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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 your own butter than to buy it? ›
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.
Do you have to refrigerate homemade butter? ›
Any butter that hasn't been pasteurized, like homemade, has to be refrigerated, along with butter spreads that you can usually buy in small tubs. So if you want to leave some of your butter out on the counter, only do it with the stick form, and only when it's been pasteurized.
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.
How do you make homemade butter taste better? ›
After making the butter, put it in a large bowl and add honey. Once the butter has solidified and been rinsed in ice water, place it in a large bowl to mix in added flavors with a spoon. I used 1 ½ tablespoons of honey, but feel free to use more or less depending on your personal tastes.
How to make farmhouse butter? ›
How To Make Butter From Raw Milk
- Skim Your Cream. First things first, let your milk sit in your fridge for 24 hours. ...
- Mix Your Cream. Using your mixer, mix your cream on a speed 5, at a medium speed. ...
- Strain Your Butter. Using a mesh strainer, I stained my butter and buttermilk into a bowl. ...
- Rinse Your Butter.
Any sour or off-putting smell means it's a goner. Same goes for taste: If it tastes sour or off, toss it out. 5 And don't worry, a small taste of rancid butter won't hurt you. Of course any visible mold, discoloration, and changes in texture are visible cues that it's time to throw the butter in the trash.
How much butter can you make from a quart of heavy cream? ›
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.
You don't get fresher than homemade butter, and you'll taste the difference. Because it's fresh, your butter won't keep as long as commercial butter, so make it in small batches and keep it in the fridge for a few weeks or freeze it for up to 9 months.
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.
