With how crazy busy we all are these days, making fresh butter by hand seems like an impossible additional task when it's easy enough to pick some up at the store. I'm here to tell you, it's completely the opposite. Making fresh butter is the easiest and most satisfying way to make you feel like you've created something wonderful from scratch. Here's why.
What Exactly Is Homemade Butter?
Plain butter is composed of one ingredient, the solids from churning cream. When cream is agitated, either by whipping, shaking, or blending, the solids and liquid will eventually separate, and you've made butter and buttermilk respectively.
This means that butter is only as good as the cream it's made from, and it's worth it to source the best cream you can find.
How to Make Homemade Butter
Before modern techniques of making butter emerged, butter was made with a manual churn. These days, you can skip the butter churn, unless you want a 30-minute arm workout, in favor of a stand mixer, hand mixer, or food processor.
Simply pour your heavy cream or whipping cream into the bowl and whip or process until the butter separates from the liquid. I used this Homemade Butter recipe and a food processor, but it took my heavy-duty machine about 5 minutes.
According to the USDA, heavy cream contains at least 36% milk fat while whipping cream is 30 to 35% milk fat. Therefore, depending on how much butter and buttermilk you hope to produce, choose the type of cream that best suits your eventual use. Or if you have leftover heavy or whipping cream in the fridge and want to make butter, don't be surprised if you get more from the heavy cream.
What Does Homemade Butter Taste Like
The texture of homemade butter is softer, creamier, and fluffier than regular stick butter. The flavor of the plain butter differs on the type of heavy cream you use. I tried two types of cream, one from a local dairy and one generic heavy cream from the store. The butter made from the local dairy milk was more nuanced and more flavorful, though the butter from the generic cream was also delicious, just not quite as grassy. The type of butter depends solely on the type of cream.
I seasoned my butter with flaky salt however, it would be easy to make flavored butter, or compound butter, such as honey butter, herb butter, or garlic butter by simply mixing in additional ingredients.
How Much Does Homemade Butter Cost
Because I'm lucky enough to live in Vermont, I picked up a pint of local heavy cream for $3.29 and a pint of the grocery store-branded heavy cream for $3.89. On average, a pint (2 cups) of cream yielded 1 1/4 cups (8 ounces) butter and 3/4 cup buttermilk. In comparison, for a premium butter such as Kerrygold, 8 ounces averages around $4.99. I am comparing the homemade butter to premium butter because the homemade version is more similar to a higher fat butter, and honestly, tastes just as luxurious.
How to Use Homemade Butter
Butter is a key ingredient in many favorite recipes so the possibilities are endless. Homemade butter is best used as a spread or a finishing ingredient, such as added to a pasta dish, rather than in baking, however. That is because stick butter purchased at the store is more consistent and with baking, consistency and measurements matter. Depending on how much buttermilk you removed, or didn't remove, your baked goods could be a bit wetter if you use the homemade butter. This could be fine if the recipe is flexible but because your homemade butter takes a bit more effort to make, I suggest enjoying it at its fullest, and that means salted on a warm piece of bread.
FAQs
The texture of homemade butter is softer, creamier, and fluffier than regular stick butter. The flavor of the plain butter differs on the type of heavy cream you use. I tried two types of cream, one from a local dairy and one generic heavy cream from the store.
Is it cost effective to make your own 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.
Is homemade butter as good as store bought? ›
Flavor: Homemade butter is striking: It tastes unbelievably fresh. I tested my first batch of homemade butter against my favorite supermarket brand, and the difference was clear: Freshly made butter tastes FRESH, unlike butter that's sat at the supermarket for a while.
Is there any benefit to making your own 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.
Why is homemade butter so 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.
How long will homemade butter last? ›
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.
How long is homemade butter good for on the counter? ›
Should You Leave Butter on the Counter? According to the USDA, butter is safe at room temperature. But if it's left out for several days at room temperature, it can turn rancid causing off flavors. The USDA does not recommend leaving it out more than one to two days.
Do I need to refrigerate my homemade butter? ›
The U.S. Department of Agriculture recommends leaving butter at room temperature no more than two days. After that period of time, the butter can turn rancid. This will cause off flavors and unpleasant texture. However, if you follow the butter storage tips above, butter can stay fresh up to two weeks on the counter.
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 need to wash 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.
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 long does homemade butter last in a butter bell? ›
Also known as a butter bell or butter keeper, the butter crock is a two-piece contraption that keeps butter fresh on the counter for up to 30 days. The butter goes in the “bell,” which you place in the water-filled crock. This device keeps butter smooth and spreadable for whenever you need it.
What does eating butter everyday do to your body? ›
Butter is high in calories and fat—including saturated fat, which is linked to heart disease. Use this ingredient sparingly, especially if you have heart disease or are looking to cut back on calories. The American Heart Association's current recommendation is to limit your consumption of saturated fat.
Does homemade butter taste different? ›
The texture of homemade butter is softer, creamier, and fluffier than regular stick butter. The flavor of the plain butter differs on the type of heavy cream you use.
Why is my raw cream not turning to butter? ›
During the butter-making process, it's important to be working with the right temperature of cream. The ideal temperature to churn your cream is about 62-63 degrees Fahrenheit. If your cream is too cold it will take much longer to churn into butter.
Why does homemade butter not last as long? ›
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. Also, as a by product of making your own butter, you will have real buttermilk, which you can save for using in baked goods.
Is it cheaper to clarify your own butter? ›
Is it cheaper to buy or make clarified butter? Like most things, making clarified butter at home is a great way to save money—guaranteed to be less expensive than purchasing a store-bought version.
Is it cost effective to make your own nut butter? ›
Learning how to make nut butter at home is key for anyone looking to take control of their budget without sacrificing quality. Although prices for store-bought nut butters can vary based on region, homemade versions will almost always be cheaper.
What is the profit margin on butter? ›
Since the average butter price paid to Iowa, Minnesota, and \Visconsin creameries was 58.1 cents per pound, their operating margin averaged 5.1 cents per pound. The operating margin for all other levels of the marketing channel averaged 16.3 cents per pound.
How much does it cost to produce butter? ›
Butter Manufacturing Costs
Processing labor costs of $0.0754 per pound represented 39 percent of the total butter manufacturing cost. Analysis revealed bulk packaging to be the most costly labor performed (Figure 2). Processing non-labor costs of $0.0724 per pound represented 37 percent of the total manufacturing cost.
