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Homemade Butter From Heavy Cream?

Answered on August 19, 2014
Created April 04, 2011 at 8:09 PM

Has anyone ever made butter at home from heavy cream? I know you can whip heavy cream into butter with either a hand mixer or a blender like the Vitamix. But have you ever done it sorta like Mark Sisson style, where you press the buttermilk out of the cream in stages as you whip it? and... did you culture the butter?

518464630b1876e6c41418185dad0912

(305)

on April 05, 2011
at 12:45 AM

A few years back, my mom picked up a traditional plunge-style butter churner from Old Sturbridge Village, in anticipation of grandchildren. Turns out my 2 year old daughter loves it. I plan to have lots of home-made butter.

03fa485bfd54734522755f47a5e6597e

(3944)

on April 05, 2011
at 12:29 AM

One key: only fill the jar about halfway. So as Akd said, put a pint in a quart jar, or I've done a half-gallon in a gallon jar. The cream goes through a 'whipped' stage where it fluffs up quite a bit before it breaks down into butter and buttermilk, so if your jar is too full, it'll get hard to shake. Also, make sure it's about room temperature or a little below. If it's fridge temperature, it'll take forever, basically warming up first before it starts to change. Also, you don't have to shake it ferociously. Look at an old butter churn; it's enough to slop it back and forth.

Aead76beb5fc7b762a6b4ddc234f6051

(15239)

on April 04, 2011
at 11:54 PM

pretty much everything at the big grocery stores is ULTRA, which doesnt really work well for making butter. i get just regular pasteurized stuff at one of the farm stands around here. i dont have access to raw cream. boo.

Bcb9716d5d40965c0045c7d226cd17c2

(145)

on April 04, 2011
at 11:17 PM

I make cultured butter on a regular basis, you can't beat the simplicity and ease of the jar-shaking method. Takes 15-30 minutes and I'm not left with a blender to clean. To culture the cream, add a tablespoon or two (depending on the amount of cream you're culturing) of yogurt with live cultures (plain greek has worked fine) and stir until mixed well. I leave this concoction in a warm oven (turn it on for a few min and then off) all night (10 hours or so) and in the morning I move it to the fridge until I want to shake it. The leftover liquid aftr shaking is BUTTERMILK. YUM.

1da74185531d6d4c7182fb9ee417f97f

(10904)

on April 04, 2011
at 10:53 PM

Crap. I should never type on my Cell. It's always a disaster.

1da74185531d6d4c7182fb9ee417f97f

(10904)

on April 04, 2011
at 10:52 PM

What is a relatively common brand of cream that any ultrpasteurized? I've found heavy cream that was homogenized but nit ultrapast but never heavy whipping. I'm able to get fresh milk but not cream And I really hate to waste all the skim milk if I were to make it myself.

84666a86108dee8d11cbbc85b6382083

(2399)

on April 04, 2011
at 09:21 PM

I always thought it takes a long ass time to shake the butter out of heavy cream. Who knew.

Ce57a94251224f9696faf47f9ca630a0

(858)

on April 04, 2011
at 09:13 PM

I have a friend who does this regularly. Almost exactly the same way as akd! It's pretty cool.

Aead76beb5fc7b762a6b4ddc234f6051

(15239)

on April 04, 2011
at 09:09 PM

yeah, its really fun! it goes *slosh slosh slosh* then starts sounding kind of thick, then starts going *thump thump thump* and you open it and find a big lump of butter floating around in some buttermilk! cool! its important thtat its at room temperature when you start. straight out of the fridge and it might not come together at all.

Af1d286f0fd5c3949f59b4edf4d892f5

(18472)

on April 04, 2011
at 09:05 PM

are you serious? put it in a jar and shake it? that's it? dang compared to Sisson's instructions that seems really simplistic.

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4 Answers

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6
Ab566019baa884ec9e3327c108586ff8

(1055)

on April 04, 2011
at 09:09 PM

We watched the santa-esk guy on this youtube video and then started doing it ourselves - the kids enjoy to process. After, we add herbs and spices and make it our own. Use saran wrap to shape it in a cylinder and then refrigerate- slice and add your herb butter on top of your steak - yum

making butter video

homemade-butter-from-heavy-cream?

homemade-butter-from-heavy-cream?

4
Aead76beb5fc7b762a6b4ddc234f6051

(15239)

on April 04, 2011
at 09:00 PM

yeah! i do it all the time! its amazing. i do it with my 3 year old, and she thinks its the coolest thing ever. use ROOM TEMPERATURE raw or pasteurized (NOT ultra pasteurized) heavy cream and put a pint into a quart sized mason jar (or whatever- i do a lot of canning so everything in this house is in a mason jar)and shake it really hard. you will hear the change happen. it only takes a minute or two. then wash it. sisson has some good directions, but thats pretty thorough. i tend to half-ass it. its wonderful and really fun for DIY weirdos like me.

1da74185531d6d4c7182fb9ee417f97f

(10904)

on April 04, 2011
at 10:52 PM

What is a relatively common brand of cream that any ultrpasteurized? I've found heavy cream that was homogenized but nit ultrapast but never heavy whipping. I'm able to get fresh milk but not cream And I really hate to waste all the skim milk if I were to make it myself.

84666a86108dee8d11cbbc85b6382083

(2399)

on April 04, 2011
at 09:21 PM

I always thought it takes a long ass time to shake the butter out of heavy cream. Who knew.

Af1d286f0fd5c3949f59b4edf4d892f5

(18472)

on April 04, 2011
at 09:05 PM

are you serious? put it in a jar and shake it? that's it? dang compared to Sisson's instructions that seems really simplistic.

Aead76beb5fc7b762a6b4ddc234f6051

(15239)

on April 04, 2011
at 11:54 PM

pretty much everything at the big grocery stores is ULTRA, which doesnt really work well for making butter. i get just regular pasteurized stuff at one of the farm stands around here. i dont have access to raw cream. boo.

1da74185531d6d4c7182fb9ee417f97f

(10904)

on April 04, 2011
at 10:53 PM

Crap. I should never type on my Cell. It's always a disaster.

Aead76beb5fc7b762a6b4ddc234f6051

(15239)

on April 04, 2011
at 09:09 PM

yeah, its really fun! it goes *slosh slosh slosh* then starts sounding kind of thick, then starts going *thump thump thump* and you open it and find a big lump of butter floating around in some buttermilk! cool! its important thtat its at room temperature when you start. straight out of the fridge and it might not come together at all.

03fa485bfd54734522755f47a5e6597e

(3944)

on April 05, 2011
at 12:29 AM

One key: only fill the jar about halfway. So as Akd said, put a pint in a quart jar, or I've done a half-gallon in a gallon jar. The cream goes through a 'whipped' stage where it fluffs up quite a bit before it breaks down into butter and buttermilk, so if your jar is too full, it'll get hard to shake. Also, make sure it's about room temperature or a little below. If it's fridge temperature, it'll take forever, basically warming up first before it starts to change. Also, you don't have to shake it ferociously. Look at an old butter churn; it's enough to slop it back and forth.

Ce57a94251224f9696faf47f9ca630a0

(858)

on April 04, 2011
at 09:13 PM

I have a friend who does this regularly. Almost exactly the same way as akd! It's pretty cool.

1
9aa2a816c61170cc0183a68be0386ba5

on April 05, 2011
at 02:11 AM

Before my paleo days I used to make honey butter all the time. I recall that my boyfriend's parents and his grandmother were AMAZED that one could make butter at home. :)

Never made cultured butter, but now I"m kind of curious to see the difference. Will it be all ritzy and tell me nice things?

1
84666a86108dee8d11cbbc85b6382083

(2399)

on April 04, 2011
at 09:19 PM

I doez.

I just throw two cups of heavy cream* in a blender for 5 minutes (when I see the liquid splashing I run it for another minute) on high. After that I squeeze the butter into somesort of shape and wash it with cold water to remove some excess butter milk (if you put it in a bowl you'll see the water gaining color as the butter milk is released from the butter). Dry it with a paper towel and it's done.

I've read somewhere that the amount of buttermilk that stays within the butter effects the shelf life. For instance I do butter my way and I got a piece of green mold after 7 days but I presume if you do it throughly ala Mark that's timeframe increases.

My understanding is that "cultured" reference to the starting ingredients meaning you use creme fraiche and not heavy cream.

Also link for peepz who don't know what we're talking about. http://www.marksdailyapple.com/homemade-cultured-butter/

*I use pasterized non UHT cream without any additeves. I've read UHT being problematic and I suspect similar for any cream with stabilizators like carregeenan.

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