ADVERTISEMENT
How to Make Homemade Butter
Butter Can Only Be Made From Cream
Even if you have your own cow, homemade butter starts with the cream, not the milk itself. After a cow is milked, the cream will naturally separate itself from the milk as it sits. For butter-making, it’s the cream that’s important—the delicious fatty layer that naturally rises to the top. This cream is rich in fat, which is essential for butter as it clumps together when agitated, forming butter and leaving behind buttermilk. So, whether you’re using fresh farm cream or store-bought heavy cream, butter can only be made using high-fat cream.
Heavy Cream or Whipping Cream
For making butter, you want to look for ‘heavy cream’ or ‘heavy whipping cream,’ as these varieties have the highest fat content, typically around 36-38%. This high fat percentage is crucial because it’s the fat that agitates into butter. To ensure successful butter churning, you should use a cream with a minimum of 30% fat content, though ideally, those at 36% or higher are preferred.
Whipping cream, or light whipping cream, contains slightly less fat, usually around 30% to 35%. The lower fat percentage might not yield as much butter, and the churning process could take longer or require more effort to achieve separation of fat from the liquid.
Rinse It Well
Rinsing freshly churned butter is a crucial step that can’t be overlooked. It removes any remaining buttermilk, which can spoil the butter and give it a sour taste. To rinse effectively, after churning, strain the butter, then wash it under cold water while gently kneading to expel all the buttermilk. Repeat this process 2-3 times until the water runs clear.
ADVERTISEMENT
