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Recipe: How To Make Homemade Butter

Butter From Local Sonoma Cream

Making butter is… like moving a hot knife through butter:  simple, smooth, and very, very easy.  If you haven’t done this yet, go out today and buy a pint of heavy cream, and then spend 10 minutes to make your own butter.  It’s incredibly simple to do, and it tastes wonderful!

Quick Homemade Butter


  • Mixer (or jar to shake)
  • Strainer
  • Bowl
  • Spatula


  • Heavy cream (preferably fresh, organic & local!)


1.  Leave the cream out for a bit so that it warms to 50F or so.

2.  Pour the cream into the mixer with a whisk attachment.  Put a cover over the mixer, so you don’t splatter cream all over your kitchen:

Cover the blender to prevent splatter

Alternatively, you can pour the cream into a jar you can shake.  (This will take longer, but your arms will get a good workout, and you can make it a family project.) 

3.  Mix on medium-high for 5-7 minutes.  For once in your life, you get to over-whip cream!  Here’s what you’ll see:

Not churned

Slightly turned, like whipping cream

Beyond whipping cream, turning yellow and beginning to separate

Fully separated from the whey

When the butter has separated from the liquid, you’re done mixing.

4.  Strain the butter into a bowl, making sure all the liquid runs out.  Then set aside the liquid.  (That liquid is homemade, uberfresh buttermilk!)

Strain the buttermilk

5.  Rinse the butter with water to remove any excess liquid.

Rinse the butter in cold water

6.  Knead the butter with a spatula to bring together the curds.  This doesn’t take long – a minute or two.  If you want to salt your butter, now is a good time.  (We prefer to have unsalted butter, which gives us more salt control when cooking.)

Knead the butter with a spatula

Fully kneaded butter

Save the butter in a sealed container in the fridge, and use the fresh buttermilk for pancakes or homemade biscuits!

Luxurious Homemade Butter

For more scrumptious recipes, visit our new Recipes page!

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82 comments to Recipe: How To Make Homemade Butter

  • Carol

    I just made this last night. I was skeptical to be honest. I only have a standard hand mixer and at first the cream turned really thick and I figured I ruined it. It didn’t take long for it to match the pictures above and start to separate. I did add sea salt to mine. The results are amazing, this is really good butter. It will be interesting to see how long it last. Thanks for the recipe and the easy to follow instructions (pictures always help for a beginner).

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