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How to Make Homemade Butter

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How to Make Homemade Butter | DIY Butter | Homemade Butter Recipe | How to Make Butter | Butter

Okay, so maybe I just tend to get overly excited about butter in general, but I am pretty sure that making homemade butter in my Kitchen-Aid is both the coolest and the most domestic thing I’ve ever done. Just when I didn’t think it was possible to love an appliance even more….I mean really, what’s better than homemade butter? Mmmmmmmm…..butter……

But I digress.

It was seriously so easy that I see a lot more butter making in our future. Since this was technically a homeschool activity (and had no selfish motivations whatsoever!), we tried to follow the instructions from Little House in the Big Woods as closely as we could. Of course considering that we didn’t have a cow or a real butter churn, or even a wooden bowl and paddle, we did a lot of improvising.


Great family meals don’t have to be complicated. This mini cookbook serves up 10 easy meals, each only requiring 5 ingredients or less

We used a quart of heavy cream, which made approximately a pound of butter and about 2 and 1/2 cups of buttermilk. I paid $5.99 for the cream at Publix, which was a lot, but next time I’d probably stock up at Sam’s Club, where it is just under $3 a quart. I’ve heard Aldi has super cheap cream as well. We also grated a carrot to add yellow coloring because that is the way Ma Ingalls did it, but next time I would probably skip that step!

Here is what you need:

1 carrot (optional)
1/4 c. milk (optional)
1 quart heavy cream
3/4 teaspoon salt


Grating carrots to add to homemade butter we made in a mixer.

The finely grated carrot can be used to add color to the butter (although it's optional).

Step 1 (optional):  Peel & finely grate a carrot. Heat in small saucepan with 1/4 cup milk until milk is bubbly. Use a clean cheesecloth to strain orange-colored milk into the bowl of your stand mixer. Discard shredded carrot.

Peaking under the cloth to see how the butter is coming along in our stand mixer.

Step 2:  Pour cream into bowl of stand mixer fitted with paddle attachment. Add salt. Cover mixer with a towel–trust me on this one, it will be messy! Turn mixer on high.

How to Make Homemade Butter in a stand mixer.

Step 3:  Continue mixing, checking on mixture frequently. It will first turn to whipped cream, then begin to get grainy and separate into butter and buttermilk, and the splashing will get much worse. The butter is ready when it sticks in a clump to the paddle.

Our homemade butter draining in a colander--it's easy to make butter in a stand mixer.

Save the buttermilk runoff and use it to make buttermilk biscuits, flavor chocolate cake or in another recipe.

Step 4:  Place a colander over a bowl, then strain the buttermilk off of the butter. (For a GREAT recipe using buttermilk, try these super yummy refrigerator raisin bran muffins–they are our FAVORITE!)

Rinse the butter under cold water in a colander in the sink.

 Step 5:  Using your hands or a spatula, press out excess buttermilk under cold running water until water runs clear. Shape into stick or ball. Butter will keep covered in refrigerator for up to 4 weeks. Serve with bread and enjoy!

We also made a small amount of shaker butter, which takes a very long time to make by hand.

Note:  While we were making our main batch of butter in the Kitchen-Aid, we also made a very small amount of butter by placing the cream in a small jar and taking turns shaking it. This was a great way to show the kids how much work it is to make butter by hand! Our shaken butter didn’t turn out quite as firm, probably because we didn’t shake it long or hard enough–my 3 and 6 year old didn’t have a lot of stamina, but older kids would probably do a little better!



It takes just minutes to whip up this batch of homemade butter (& buttermilk) in your stand mixer!
Course Side Dish
Cuisine American
Keyword Homemade Butter
Prep Time 30 minutes
Total Time 30 minutes
Servings 1 pound


  • 1 carrot optional
  • 1/4 c. milk optional
  • 1 quart heavy cream
  • 3/4 teaspoon salt


  1. (OPTIONAL) Peel & finely grate a carrot. Heat in small saucepan with 1/4 cup milk until milk is bubbly. Use a clean cheesecloth to strain orange-colored milk into the bowl of your stand mixer. Discard shredded carrot.
  2. Pour cream into bowl of stand mixer fitted with paddle attachment. Add salt. Cover mixer with a towel–trust me on this one, it will be messy! Turn mixer on high.
  3. Continue mixing, checking on mixture frequently. It will first turn to whipped cream, then begin to get grainy and separate into butter and buttermilk, and the splashing will get much worse. The butter is ready when it sticks in a clump to the paddle.
  4. Place a colander over a bowl, then strain the buttermilk off of the butter. 

  5. Using your hands or a spatula, press out excess buttermilk under cold running water until water runs clear. Shape into stick or ball. Serve with bread and enjoy!

Recipe Notes

Preparation time: 30 minutes. Number of servings (yield): Approximately 1 pound of butter + 2 1/2 cups of buttermilk. Butter will keep covered in refrigerator for up to 4 weeks.

Did you know you can make your own homemade butter in a KitchenAid mixer or food processor?!! It is fun & easy and tastes SO much better than the store bought stuff! How to Make Homemade Butter | DIY Butter | Homemade Butter Recipe | How to Make Butter | Butter



  1. Allison
    February 18 at 07:40AM

    This is SO COOL! Cant WAIT to try it! Thanks Ruth!!!!!!!!!

    • glen
      February 3 at 10:23AM

      commenting on the high speed mix. Don’t think you need the speed. My grandmother would put cream in a jar and leasurly tilt it back and forth for 10 to 15 min. Also works better at room temp.

      • glen
        February 11 at 08:57AM

        Made butter today starting with cream in a jar tilting end to end . Was old cream in the frig 2 or 3 weeks. It was taking longer than I remember, so I put in the mixer on slowest speed and was butter in just a few minuits.

  2. Denise
    February 18 at 07:43AM

    I am adding heavy cream to my shopping list right now!

  3. Lisa
    February 18 at 07:51AM

    This is really cool. I really wish I had a kitchenaid mixer to try it. (Maybe someday!) I’m curious about the shaking method that you used. Do you think it would work with a larger amount? How long did you shake it for?

    • Ruth Soukup
      February 18 at 08:02AM

      It would definitely work for a larger amount, you just need to be careful about using a glass jar with kids. We shook for maybe 20-25 minutes, but not continuously and not very vigorously. The girls got tired of shaking VERY quickly, but I think if you were doing it right it would turn out just as good as with the Kitchen Aid. Let me know if you try it!

      • Anonymous
        November 13 at 10:18PM

        I make butter every year with my 8th grade students. We study the 13Colonies and we use the shake method. I simply use heavy whipping cream in a recycled peanut butter jar. The kids take turns shaking and watching the transformation. We spread it on saltines, and enjoy. The kids love it.

      • Anonymous
        December 7 at 07:14PM

        I saw the jar trick done but they put a marble in the jar and it didn’t take very long

    • Amanda
      April 4 at 11:21AM

      You do not need a kitchenaid. Any mixer would do including a hand mixer.

      • Anonymous
        May 12 at 10:10PM

        shhhhh! I am trying to get my husband to get me a kitchenaid so I can make all these delicious recioes! SHHH! You most certainly do need a Kitchenaid!

        • Anonymous
          February 10 at 12:48PM

          I just broke down and bought one. Kitchenaid sells them refurbished for around $200. It comes with a six month warranty. I bought mine with a PayPal coupon for $185 and it’s perfect.

        • Anonymous
          February 15 at 05:43PM

          For anyone who doesn’t want to spend $300+ up front. I bought my KitchenAid stand mixer from QVC for just $50 a month. 🙂

    • November 29 at 11:27PM

      just did it for the ist time..sao simple and only took like 5 to 10 min switching arms ..i added bout3\4 tsp salt..wifeand kids all prefer it..we did a tast test

    • Anonymous
      January 7 at 10:41AM

      Shaking works just as well just a lot more work.

    • Elizabeth Smith
      May 16 at 11:11PM

      I use my food processor with the metal blade. I get much more buttermilk,and have less smoohing to do. Good quality cream yields better butter but even so-so cream makes much better butter than the stuff you buy at the store. Do not waste the buttermilk! It acts like natural preservative for baked goods from bread to cookies. It does NOT taste like store bought buttermilk. It is sweet and delicious!

      • Erica
        February 3 at 08:52PM

        Thank you for that tip! I have a small apt kitchen. There’s no room for a kitchen aid mixer. Lol. But I do have a food processor!

      • Anonymous
        March 5 at 05:46PM

        Can you freeze that buttermilk?

        • Ruth Soukup
          March 6 at 09:53PM

          Yes, you can freeze buttermilk. 🙂

          • Tirre
            June 16 at 12:34AM

            could you freeze the butter?

            • Ruth Soukup
              June 16 at 07:11AM

              I would not suggest freezing this homemade butter.

      • Lisa
        August 17 at 11:03AM

        When we lived on the dairy farm I did my butter every morning in a food processor.

    • Anonymous
      December 13 at 01:45PM

      I made this with my hand mixer. Took a while but worked great and the family raved at Thanksgiving.

      • Natalia
        February 8 at 10:31PM

        Thanks! Will try❤

    • Althea Moore
      February 9 at 12:21AM

      You can use a blender or food processor with a paddle. Also try using a tiny bit of turmeric for color instead of the carrots.

    • Carrie
      November 10 at 07:27AM

      I I have I have also used my food processor. Works great!

  4. Momsee
    February 18 at 08:09AM

    Where does the buttermilk come into play? I didn’t see it in the recipe anywhere?

    • Ruth Soukup
      February 18 at 08:14AM

      The buttermilk is created at the end when the butter separates from the buttermilk. The butter will form a big lump in a pool of milk. Step 5 is to place a colander over a bowl to strain the butter from the buttermilk–the bowl will catch the milk! Hope that makes sense–let me know if it doesn’t! 🙂

      • Momsee
        February 21 at 01:18PM

        Thanks. I was thinking that you needed the buttermilk to make the butter.. got it now.. Thanks!

        • Debi
          April 26 at 06:45PM

          buttermilk is the product that you end up with after shaking the cream. Butter and the milk it leaves behind (buttermilk)

          • Lisa
            March 1 at 03:24PM

            This is traditional buttermilk. But very different from the buttermilk you buy in the store, cultured buttermilk, and very different from the buttermilk of old. Milk and cream are mechanically seperated now, but they used to let it sit to separate, in which time bacteria fermented it. Using this in place of buttermilk in a modern recipe may produce less than desirable results.

            • Sara
              March 24 at 03:20PM

              Can this buttermilk be used at all in any recipes?

              • Ruth Soukup
                March 24 at 03:29PM

                I use it in place of regular buttermilk in recipes & haven’t had any problems. 🙂

              • lynnessa
                August 24 at 09:51PM

                yes butter milk can be use i n pancakes,chocolate cake, waffles, sweetbread sauces etc

                • Patricia Singleton
                  January 31 at 02:24PM

                  I remember that my mother had a gallon sized jar that I sat and shook the milk back and forth in until it made butter. I don’t remember how long it took. The buttermilk that was leftover was used for cooking. I think Mom’s milk was warm when I shook it but not sure. That was many years ago. I loved making butter. I didn’t care for the taste of the buttermilk, but it was great cooked up in bisquits and cornbread. I need to go to the store and buy some heavy cream. I wonder if my health food store would have a healthier one with no additives.

    • Dave W
      April 3 at 02:43AM

      I had to look twice as well to see the same thing.

  5. Carol
    February 18 at 09:56AM

    I don’t have a stand alone mixer, but I do have a big food processor.. wonder if it would work too, what do you think?

    • Bunny
      July 28 at 10:22AM

      Yes, you can use a food processor. I make small batches of herbed butter from my freshly grown herbs. Three to six differently flavored butters on a beautiful serving dish with a thinly sliced and toasted (on a cookie sheet) baguette makes an attractive and simple presentation. James Beard loved non-herbed sweet butter (do not add salt) on radish slices. Yummy contrast of soft and creamy butter on crunchy and tangy radishes. I do not add carrot or salt to my butter…soft white color looks more natural to me. You might want to present the dish with a few buttered radishes so your guests “get it”. Let me knowing you try this and like it! As our Julia says….Bon Appetit!

      • Joy
        December 22 at 04:06PM

        Oh, man….I am DROOLING over your herb butter!

      • Kattie Johnson
        May 12 at 01:46PM

        When you make the herb butter, at what point do you add the herbs?

  6. Anje
    February 18 at 03:32PM

    You can also make butter by putting the milk/cream in a bottle and shake it for 10-15 minutes. Very popular for children and no need for equipment. (You may need to knead a little salt in at the end.) Remember doing this at school. 🙂

    • Anonymous
      October 17 at 11:10PM

      also an easy way to make buttermilk is to just add lemon juice to your milk set aside for about 15 minutes. try it . it works.

      • sharon
        March 29 at 08:30PM

        I use vinegar instead of lemon juice. But, it works great!!

  7. Jess
    February 18 at 08:16PM

    Will be trying this as soon as I get my Kitchenaid! Thanks for the great idea Ruth!

  8. Kristi
    February 18 at 08:37PM

    I remember doing the “shake the jar” method with my mom when I was a kid! Thanks for bringing back a happy childhood memory!

  9. February 19 at 07:15PM

    OMGosh you are my hero. Girl, this is crazy awesome! I love it.
    xo, Claire
    (PS: For me, Target always has the cheapest Heavy Cream – it’s usually $3.99 for an Archer Farms quart (Winn Dixie is always $7-8 bucks – nuts. And I know this because, even though we shop Publix, when I am missing Heavy Cream (often), WD is only a few blocks away) so whenever I am in Target I now just buy two). 🙂

  10. Gillian
    February 19 at 07:30PM

    Yummy butter!
    The Kitchenaid is awesome – lots less work!
    When I did this with my homeschooled daughter who is now 20, I put in a couple of clean marbles with the cream in the jar – it accelerates the process (although the process is louder too) … works like a charm! 🙂

  11. Wanda Tyndall
    February 21 at 02:16PM

    We made homemade buttermilk when i was a child growing up on the farm! Now this is awesome, I can make it without the cow!!! thanks so much for sharing this with us, you Rock!

  12. Dennie
    February 25 at 09:39PM

    Please If I may ask, what does the carrot have to do with anything????Next trip to the grocey store I’m going to start making my own butter! Thanks for the recipe.

    • Djay
      March 3 at 10:24AM

      the grated carrot makes it yellow. 1/4 cup milk heated with grated carrot in it then strain w cheesecloth into kitchenaid add heavy cream to bowl and beat.

    • Cate
      July 16 at 07:54PM

      The carrot is unnecessary – however, so many people are used to butter being yellow. If you don’t use the carrot, the butter will be white……..just as tasty, just not colored.

      • csue
        August 8 at 04:29PM

        If you get your cream from cows that are grass fed the cream is yellow. Cows that don’t graze and pasture on green grass make white butter. It is still yummy just not as nutritionally dense.

        • Erica
          February 3 at 09:00PM

          Oh, wow. I never knew that.

  13. Carla
    March 3 at 10:13AM

    Can you freeze this butter if you make alot, or just refridgerate? Love the idea of making my own butter.

    • February 4 at 04:16PM

      Daughter makes this alot and she freezes. Used some to make a cobbler for her birthday and it was yummy. She shapes into 1pound logs and freezes.

      • Morticia
        July 20 at 09:38PM

        Thank you, I was going to ask if this can be frozen. Yay!

      • Anonymous
        February 23 at 04:57PM

        I just read abut “canning” store bought butter or margarine which will last up to 3 years. I can’t remember the PIN but you can search Pintrest for the instructions.

  14. April 22 at 02:45AM

    Hi Ruth,
    I have always wanted to learn how to make my own butter…this is something that sounds easy enough but I don’t think the carrot is

    Thanks for sharing the recipe and by the way – found it on Pinterest 🙂


  15. May 24 at 12:05AM

    Many years ago, when I was a little girl, my momma used whole cows milk that she would put inside a glass gallon jug. She would sit on the front porch with the jub laid down in her lap, towards her knees..She would rock the jug up and down from end to end til the butter was made. She then rinsed the milk out of the butter, press the water out, then add a little salt..That was the best tasting homemade butter I ever tasted. We then used the buttermilk for making biscuits and cornbread..The butter was so good in chocolate gravy and on her breads and homemade loaves of bread..I miss it still today…tlw.

  16. Heather
    June 13 at 11:27PM

    This is way cool! Have you ever tried baking with this butter?

    • Anonymous
      February 4 at 10:32PM

      It is just the same as processed butter and so can be used in any recipe calling for butter.

  17. Penny
    June 19 at 09:03PM

    Thanks for sharing the fun story:-) a hand whisk or egg beater will work well if you don’t have a mixer. Just a thought, I never add salt and it is really yummy.

    • Anonymous
      February 10 at 10:30PM

      So what ingredients do you use to make the butter?

  18. Dessi
    July 1 at 10:39AM

    Hi, do you think I could use cow’s milk to do this? Like fresh from the cow?
    Thanks … and pinning this! 🙂

    • Ruth Soukup
      July 1 at 06:18PM

      You could use fresh cow’s milk if you let it sit and skimmed the heavy cream off the top. 🙂

  19. July 24 at 05:41AM

    Seriously, I have always been one of those dieting obsession mistakes that
    people make is to cut something completely out
    of their diet!

  20. July 25 at 12:02PM

    That was too much fun and the butter taste wonderful! You were right about the splashing, it did indeed get much worse, but thanks to your suggestion on using the towels to cover the mixer it wasn’t too bad. Not sure I will do this again but I had always wanted to try it, so thanks for the helpful info!

    • Anonymous
      March 28 at 07:29AM

      I read recently and can’t remember where, but the lid from the plastic ice cream buckets is supposed to fit on a kitchenaid mixing bowl. Cut a hole for the beater to go thru and will possibly solve the splattering problem. I haven’t tried it yet, but sounds like a good idea.

      • Dolly
        June 30 at 04:25PM

        You can also just saran/cellophane wrap from the bowl to the top of the mixer to air-tight it in a way that you can still see through 🙂

  21. Miriam Miller
    July 26 at 09:11PM

    I would love to know where you got that crater (used for the carrot).!!!

    • Heidi
      July 30 at 08:06PM

      I have the same one and got it at Ikea 🙂

  22. Heidi
    July 30 at 08:07PM

    Would this be considered “clean” butter for “clean” eating?

    • D.Soz
      May 29 at 01:36PM

      Absolutely not. I’m glad someone asked this. I like this idea but cheap dairy from Aldi is not “living well.” Pasteurized, homogenized, grain-fed, CAFO milk is terrible for you. The reason one would need to add coloring is because the cows are not grass fed wbich is their normal diet. It is also why it is filled with pus, devoid of the naturally occurring fat soluble vitamins (A, D, K), and contains a very disproportionate number 9f fatty acids. If you want to do something good for your family with regards to butter you need to source real cream or buy Kerry Gold, Strauss, Organic Valley, or the like. I’m all for making my own butter but not if it’s at the expense of my health using conventional commercial dairy.

      • July 26 at 06:36PM

        Why not just use raw milk from grass fed cows? Would it then qualify as clean?

        • Cherilynne
          February 6 at 09:45PM


      • Anonymous
        April 13 at 12:10PM

        You have been very misinformed about this! I’m not trying to start a fight but you do not get more nutrients from milk that the cows have been grass fed. We have been feeding cows grain with their diets for hundreds of years so that they get more nutrients from their food than what just grass can give them. And organic dairies feed they’re cows grain to, you have to fed them grain now in order for them to continue getting enough nutrients.

        • September 25 at 06:04AM

          organic, grass fed. feeding organic grains to animals is fine, unfortunately gm grains are often used. we no longer have the luxury of ignorance.

          • Anonymous
            February 22 at 09:10AM

            GM = Genetically Modified

    • Erica
      February 3 at 09:05PM

      Depends on the source of the cream.

  23. Erin
    July 31 at 10:53PM

    Can I use just whole milk? I have heavy cream but I have a bunch of whole milk I need to use.

    • Anonymous
      September 4 at 08:05AM

      No, whole milk doesn’t contain enough fat. Use the whole milk for rice pudding.

    • Christina Maiville
      February 7 at 08:06AM

      you can also use the whole milk for making mozzarella cheese.

  24. Anonymous
    August 4 at 12:47AM

    I use my Cuisinart. No splashing and it is done for you in minutes! When you see it splashing around and looks watery inside, it’s done!

  25. Chelsea G.
    August 7 at 10:47PM

    Did any who tried this try baking or cooking with this butter? Did it turn out well?

    • Anonymous
      January 7 at 03:00PM

      It’s just like any butter you buy…it’s called sweet cream butter when yoy don’t add in any salt

      • Anonymous
        April 23 at 08:58AM

        Sweet cream butter is made from fresh cream (not made from cream that has been allowed to sit at room temp For a period of time before being churned). Butter with no salt is called “unsalted butter”.

  26. Harold
    August 8 at 03:30AM

    I use to help my mom make butter when I was a boy growing up in the Blue Ridge Mountains of North Carolina. We had a Guernsey milk cow and boy did she produce lots of milk and that milk produced lots of cream. Jersey & Guernsey cows are the only cows that produce lots of cream from their milk. I grew up on a farm. My mother had a (4) gallon churn that she made butter with. Fresh buttermilk is hard to come by unless you make your own.
    Real cows milk cream makes it’s own color and you don’t need salt either unless you just like salt.

    • Anonymous
      June 24 at 11:02PM

      Harold, I also grew up in the country and my mom used a churn. We let the milk sit out until it clabbered then churned and separated the butter from the buttermilk . No added color and salt was sparingly added at the end. Nothing better on hot biscuits or cornbread.

      • Harold
        June 25 at 12:08AM

        Your right’ nothing better than homemade butter on hot biscuits and hot cornbread and….homemade molasses & butter for dessert.

  27. Shelly
    August 12 at 12:32AM

    Just wanted to say, thanks, for having a print option for your recipes. Not everyone does!

  28. Cherilynne Churchill
    August 15 at 04:34PM

    This is much easier and less messy if you do it in the blender.

    • Ruth Soukup
      August 17 at 06:37AM

      Thanks for the tip Cherilynne! We don’t currently own a blender but after reading other comments I think I may try the food processor next time! Good to know it works in the blender as well. Do you have to do a small amount?

      • Joellen
        January 1 at 09:54PM

        Unfortunately you have to keep stopping the blender to let out the air gap so it will keep working so it’s not that easy in a blender and I’ve ruined more than one spatula making butter.

    • March 12 at 03:46PM

      I accidentally made butter in my blender when trying to make whipped cream. I made the whipping cream in the blender and let it sit in the blender but after a couple minutes or 20 it melted so I tried to rewhip it again but instead of turning into a cream a second time it just went straight to making butter. I didn’t realize at first what happened but I figured it out had some amazing sweet butter for muffins and banana bread. I had added the powdered sugar to it when making whipped cream. and also some vanilla. so this recipe can be used with heavy whipping cream as well. I think I’m gonna try making my own butter on purpose this time. I’m just gonna use my hand mixer with the hpaddle attachment and add some powdered sugar, just a tablespoon, to add sweetness to the ‘table’ butter. but omit it for cooking butter… super stoked!

  29. Anonymous
    August 17 at 04:19PM

    Thank you it will save me alot of money

  30. Tricia Sheeran
    September 7 at 03:46PM

    Just a suggestion: Since you already have cheese cloth use it to squeeze the excess moisture out of your butter instead of running the water over it or using the colander. That way you end up with more buttermilk too. FYI, it is not the same as cultured buttermilk you buy at the store! Oh, and you don’t have to put the mixer on High—or even use a mixer. We used to make butter in kindergarten by putting the cream in a jar and shaking it. Of course this worked best when you had 20 kids taking turns shaking it, but (IMO) we felt more like we accomplished something than we might if we just turned a mixer on an watched.

    Also, since you have the cheese cloth…..look into making your own Mozzarella! It’s super simple and you can add herbs or whatever to your cheese too!

    • Ruth Soukup
      September 9 at 09:30AM

      Great tip! Thanks Tricia!

  31. Anonymous
    September 16 at 06:09PM

    I didn’t see it answered so sorry if I just missed it. How well does it work for cooking and baking?

    • Ruth Soukup
      September 20 at 11:05AM

      It works great–same as “regular” store bought butter!

  32. Sar
    September 20 at 03:14AM

    Pull your girls hair back when cooking in the kitchen….they did many years ago as well as I’m sure your grandmother would agree!!!

    • bakerette
      October 23 at 09:55AM

      Or you could not post something like that. Rude.

      • Anonymous
        January 12 at 03:53PM

        It is a safety thing. Not only does it keep it from falling in the prep, it keeps it from accidentally getting caught in the equipment.

        • Sharon
          July 23 at 03:10AM

          Well said, Anonymous.

  33. Valerie
    September 28 at 09:15PM

    What do you do with the carrot milk?

    • Anonymous
      April 12 at 06:41PM

      Drink it!

  34. October 11 at 09:59PM

    Thanks for this! I absolutely loved the “Little House” books when I was a little girl (a million years ago!) Congratulations on doing a wonderful job home schooling your kids!

  35. October 14 at 07:26AM

    I don’t have a stand mixer but have made butter by shaking it in a jar several times. We used raw cream, though, so I have never tried it from store bought cream. I found it went a lot faster if the cream was at least room temp. Also, with the raw cream it was yellow naturally. I’m sure it probably tastes better with store bought cream than with raw cream. I just haven’t acquired a taste for raw milk, but take it when it is available.

  36. Tammy
    October 24 at 02:56PM

    I made this with a stand mixer and store bought ultra pasteurized heavy cream, NO milk or carrot. Results were GREAT!

    1) It was as yellow, if not at least a little yellower than store bought butter, though I am sure that fresher, grass fed cows’ cream will produce a better tasting and better quality butter.

    2) I read a post somewhere that it will not work with ultra pasteurized cream… not true! Perhaps by hand it will be more difficult/time consuming, but in the stand mixer it did fine. Honestly, most of us have made butter once or twice accidentally while making whipped cream and taking it too far.

    While I see the value in using the jars, also consider the value of the stand mixer – as a cooking lesson. Students can watch the ‘phases’ of turning cream into a foam/froth, soft peaks, stiff peaks and then butter.

    • October 18 at 02:35PM

      I tried this with fresh cream from the cow. I have to say, even with the towel, it was a really big mess. It tastes great, but I’m not sure I would do it again because of the waste of cream all over my kitchen!

      • S Miller
        February 25 at 01:24PM

        You don’t have to do this at high speed. It will take longer on low, but you won’t have the mess. I have made butter in a jar in a backpack on horseback, lol. Slow n steady does the job. And the readers who have commented that you should let the cream reach room temp before beginning are right on – often that is the lengthiest part of the process! 😉

  37. mechele
    October 28 at 12:15PM

    Thanks for posting this! Will def try. Wish I had the recipe qhen I homeschooled.

  38. October 29 at 11:16AM

    This sounds like an awesome idea and I’m super exited to make it. How long is the butter good for? (This seems like a lot of butter to make at once, I was just wondering if it goes bad more quickly than the store both version)

    • rw
      January 7 at 07:06PM

      I used to make all my own butter. I learned years ago that it will eventually sour if you don’t get all the milk out of the butter. It’s still good for baking, but not so great on toast or bread.

    • Joellen
      January 1 at 10:04PM

      It freezes well.

  39. Antoinette
    November 10 at 10:37PM

    Can I bake with this homemade butter?

    • Anonymous
      January 12 at 04:07PM

      Yes, just remember to adjust the salt in your recipe because you added salt to the butter. Or leave the salt out when making it and use according to recipe directions. To store put wax paper in your measuring cups ( 1/4, 1/2,…) (divide the 1/4 cup into 4th’s to get your Tbsp) pack it and refrigerate or freeze ( wrap in aluminum foil to store for few months Vacuum seal it to store for a year).

  40. November 26 at 06:51PM

    I can guarantee that I will never make homemade butter…but reading your instructions was quite fascinating. Good for you for creating such a fun home schooling experience to show kids where our food really comes from.

  41. Laurie
    December 20 at 04:47AM

    We did this with my daughters kinder class back in 2011 for part of their Thanksgiving celebration. =) Many tired arms from all the shaking. They made this and whipped cream. Its a tradition that we continue to this day for the holidays. Although now we use our kitchen aid. My almost 18 year old always mumbles cheaters under her breath when they start making it. She has her “Back in my day we did this with a jar and our arms” story she goes through every year. It gets us all laughing and saying, “Yes Granny we know, we know.” =)

  42. Anonymous
    December 22 at 10:09AM

    Of course you can bake with this butter. However, it would be more difficult to appreciate the fruits of your efforts as opposed to using on bread.

    • March 29 at 03:50AM

      Hi Crumb Boss,It’s Caroline from Australia again Just wanted to say thknas for the good work and great recipes! I just tried out your red velvet cake recipe over the weekend, I’ve never tried or even heard of red velvet before watching your video, and I must say, the cake tastes amazing!!I’m not a big fan of chocolate cakes (I’m weird, I know..) but in this cake, the cocoa powder and all the other ingredients mix together with the cream cheese icing to create a very unique tasting cake that is simply delicious! And it was so easy to make!Thanks again for this great recipe and keep up the good work! I love you and the producer!P.S. If I can’t find buttermilk, is there anything else that I could use as a substitute? Or the recipe just won’t work without buttermilk?

      • Val
        April 10 at 12:49PM

        I use a Tbsp. of either vinegar or lemon juice to each cup of milk in a recipe calling for buttermilk. It is usually needed for the acid to cause the reaction to baking soda also in the recipes. Hope that helps.

  43. Anonymous
    January 5 at 03:09PM

    I make butter just about every week! Growing up we made all of the butter we needed. I remember as a young girl having to go to my grandma to churn the butter for her! Now I use my Cuisinart stand mixer. This butter is the best butter to use for baking! We get raw milk from a local farmer every week and I scoop the cream off the milk the following day. Make sure the cream is well chilled. I use the milk to make my own cottage cheese every week!

    • Anonymous
      January 7 at 01:33PM

      Ok now I’m curious how do you make cottage cheese? Definitely going to try making butter!! Thank you for the post.

    • Anonymous
      February 10 at 10:38PM

      So you just buy heavy cream and mix it till it gets clumpy? Than rinse off with water and form it into a ball or whatever shape you want? How much butter can you make with cream? Like 4 quarters

  44. Marlene
    January 5 at 07:02PM

    I made the butter today using my mixer,I also did the carrot for color . The butter turned out very good. The mixer time was about 15 minutes. I may try the food processor next time. January 5, 2014

  45. Anonymous
    January 8 at 07:48PM

    Can you freeze the butter?

    • Ruth Soukup
      January 9 at 11:13AM

      Yes. 🙂

  46. Anonymous
    January 8 at 11:24PM

    You can get the same result using a handheld mixer, I have accidentally made butter a couple times while making whipped cream.

    • Ruth Soukup
      January 9 at 11:12AM

      Good to know! 🙂

  47. JoDee
    January 9 at 03:23PM

    When I homeschooled my girls, one year we did the Little House on the Prairie Ciriculum. All I can say is that it was awesome and fun for all of us! We did the butter and many other things. I miss it!

  48. January 22 at 10:10AM

    I’ve been thinking about making homemade butter for a while now. After seeing how easy it was to do with the stand mixer, I just might.

    Just as a heads up, though, the buttermilk that comes off of the butter is not like commercial buttermilk you buy from the store. Store bought buttermilk is basically just low fat milk that has had cultures added to it. The result is that it becomes acidic. The acid not only gives it its tangy flavor, but it also makes it react differently in recipes. If you want to use this fresh buttermilk in recipes that call for buttermilk, you’ll need to add a little bit of vinegar to it.

    • Anonymous
      April 12 at 06:39PM

      Good advice, because buttermilk has to be a little tangy, it’s what makes it yummy!

  49. Linda
    January 25 at 07:19AM

    When making butter, Do you use regular ultra pasteurized whipping cream or does it have to be just pasteurized ?

    • Ruth Soukup
      January 27 at 11:01AM

      Hi Linda,
      Using pasteurized Heavy Cream is fine.
      Hope this helps!

  50. February 4 at 03:33PM

    I would like to make my own butter but any heavy cream I have ever found has a whole lot of “other” stuff in it other than milk/cream.

  51. February 4 at 04:19PM

    Got a Hamilton Beach stand mixer for Christmas and Have the Nija system. Thank You for the Sam’s pricing. Will be checking that out. Daughter makes and I wanted to do that as well, but concerned about the cost effective value – can’t wait to go to Sam’s.

  52. Ann
    February 9 at 01:18PM

    Thanks for this but why use shredded carrot? My friend makes homemade butter with cream only and it looks rather a pale yellow compared to yours which looks a bit brighter. Pardon me if I sound ignorant but I don’t know much about cooking…

  53. leia
    February 17 at 01:53AM

    What is the carrot for?

    • Ruth Soukup
      February 17 at 11:29AM

      The shredded carrot provides the yellow coloring to the milk (step 1) but this is an optional step.

  54. Judy
    February 22 at 12:52PM

    What temperature is the milk when you are making the butter?

    • Ruth Soukup
      February 23 at 08:48PM

      When the milk reaches a low boil and is “bubbly”.

  55. Anonymous
    February 28 at 03:26PM

    Went to the store today. The cream was $5.89 and a pound of butter was $3.29. I bought the butter. I realize you never claimed it was cheaper, just fun. Maybe I’ll do it someday when my kids are older and will think its neat.

  56. March 14 at 03:48PM

    I saw Jacques Pepin make this on Rachael Ray’s show and he used cream in a food processor. So cool. I can’t wait to try your version.

  57. Alison
    March 14 at 05:33PM

    The one question I haven’t seen asked is: Do you skip heating the milk if you choose to omit the carrot? Or does it have to be at the bubbling point regardless? I couldn’t tell if you skip the entire first part and just start whipping the milk and cream cold.

    • Ruth Soukup
      March 15 at 11:50AM

      If not using the carrot you can skip step 1 and move on to step 2. I hope this helps!

  58. Victoria
    March 15 at 11:02AM

    This is a bit off topic…really like your grater bowl. Please tell me where to get one.

  59. Anonymous
    March 15 at 09:41PM

    we used to live in a very remote area and would buy the cream when it was reduced as the store would never fly it back for trade ins. As for the mess..i just put everything away and let her fly…most fun my daughters and I would have all month!

  60. Doris K. Eckel
    April 12 at 06:15PM

    Well, growing up in Germany a long time ago, I learned to make butter in the wooden urn with a wooden stick. I got a turn to help at our next door neighbors farm house, it was fun to try that, but hard work and time consuming! That was normal in those days. In school we were “modern” and used a standmixer. Well, the day we wanted to make whipcream for a recipe, it ended up becoming butter, so, I was elected to walk to the milk store, probably at least 2 miles roundtrip, to get more cream, to make that darn whipcream. We all watched like hawks, that the same would not happen again this time. It didn’t!!!! But for old time sake I wouldlike to try making butter from scratch in the blender I think. I’ll report how it went, maybe!

  61. Doris K. Eckel
    April 12 at 06:44PM

    hat happened to my comment? It didn’t get printed!

    • Anonymous
      April 12 at 06:59PM

      What was wrong with it?

    • Ruth Soukup
      April 13 at 07:06AM

      Every so often, for a reason I haven’t been able to figure out, all my comments will go into moderation and have to be manually approved. It will happen for a day or so, and then I will approve them all and the site will go back to normal. Sorry about that! Gotta love technology! 🙂

    • Doris K. Eckel
      April 13 at 01:14PM

      Thank you for responding to my question and thanks for printing my comment!

  62. Ouida Gabriel
    April 12 at 08:45PM

    Could you share how much butter resulted for the recipe? I saw that someone commented earlier that butter was cheaper per pound but I never saw if or where you posted a amount that was the result. If it was even a little savings then I would try this. With 6 children, we could knock it out without any energy use! Thanks for sharing this recipe.

    Ouida Gabriel

  63. Sandy
    April 15 at 08:42PM

    I make butter all the time. I use room temperature heavy cream. Pasteurized or ultra pasteurized is fine. I use an old fashioned butter churn with a glass jar and paddle, I also do it with my grandson with a store bought shaking device. We enjoy adding herbs, or garlic, or honey to the butter after it is rinsed. YUM!!! So far it has always been store bought heavy cream, but ,I really want to talk to one of my local farmers and buy some corn fed sweet heavy cream straight from the cow. II am really glad I am not alone in my butter making enjoyment. Oh, and it never takes more than about ten minutes when using room temp. cream.

    • Pattie
      January 13 at 02:06PM

      Forget corn fed cows… Get 100% grass fed. The taste is amazing and you don’t risk the chance that that cow was fed GMO which is almost ALL corn. if you go to the trouble of making butter it might as well be as healthy as possible!

  64. May 14 at 01:48PM

    Hi Ruth,
    About how much buttermilk will this give me? It doesn’t seem like I’d get enough to use in a recipe.

  65. cindy
    May 15 at 11:20PM

    I make it in the blender, no mess.

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  67. Steph
    July 1 at 08:04PM

    At the risk of sounding dense, I am with you up to running water over it. Wouldn’t that water down buttermilk? Am I misunderstanding that part? Thanks 🙂

    • Janey
      November 15 at 08:42AM

      You run the water over it after you have already strained the buttermilk off into a separate bowl. This step is just to get any trace amounts of buttermilk out of the butter. You could just use the cheesecloth and try to squeeze out the excess moisture

  68. July 1 at 10:03PM

    I made homemade butter by hand in a jar in 11th grade when we had to create something without any modern help. I decided to make bread by hand as well as butter to go with it. It took me forever. But thankfully it was winter and I could use the woodstove! it would be hard to make bread without a heat source!

  69. Katie
    August 1 at 01:28PM

    Do you know about how much buttermilk you get out of this process?? Thanks!!

    • Ruth Soukup
      August 2 at 10:58AM

      About 3 1/2 cups. 🙂

  70. donna murphy
    August 17 at 03:01PM

    Aldi has butter for $2.69 . Heavy whipping cream at cub is $3.69 and heavy cream at aldi is only $179. For a pint however there is cheaper butter at $1.79 your getting 2 for 1. Cuz your also getting the buttermilk. And its kinda nice to tell people you made your own butter.

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  72. October 11 at 09:59AM

    When I was teaching kindergarten, we always did a unit on nutrition. One activity was to make homemade butter and it was always so much fun! My question is: if I want to make a garlic butter, at which stage should I work in the crushed garlic? Thanks!

    • Ruth Soukup
      October 13 at 09:57AM

      You can add the crushed garlic at the last stage. Just make sure to mix well.

      • Amen
        November 30 at 07:46AM

        I just tried these two days ago they were amazing never going back to store bought butter ever again:)

  73. October 12 at 08:26PM

    I have made homemade butter using the cream from raw cow’s milk. Used my blender until it solidified added a dash of salt and sometimes a little yellow food coloring. My issue w/homemade butter is that it is not spreadable. It must be stored in the refrigerator or it will spoil fast and it only last even in the fridge for about a week. I hate when butter is so hard it tears my fresh homemade bread. So, I gave up making it any more.

  74. Monica Tshribi
    November 12 at 03:49PM

    Now, if I have fresh milk from the cow, how do I get the butter or cream to start with. I am ready to try it out.
    I would appreciate a response.

    • Anonymous
      December 29 at 10:27AM

      I get fresh raw milk. I let it settle so that the cream is on the top. I slice a hole in the bottom and drain the skim milk off to drink and then cap the bottle and rotate the cream into the top part of the bottle away from the hole in the bottom that I made. I pour the cream into a quart jar and put it in the fridge until I am ready to make butter. Let it come to room temp and then have a go.

  75. Anonymous
    December 29 at 10:25AM

    I haven’t read all the comments, but I tried making butter in my KA stand mixer and almost wore it out. It took over 60 min. to make butter and I had to use a tea towel to capture all the fly-away droplets. I did not run it on high because of all the lost liquid, but then I tried it in the blender and I will never go back. If the cream is room temp, it is almost over before you blink, just in a matter of a couple of minutes and boom you have butter. Also it is totally contained, no mess.

  76. Melissa
    December 31 at 01:15AM

    i realize this is an older post but hopefully you’ll see this comment, where do you find curriculum for Little House??? I’ve found a few lessons here and there online but didn’t realize an entire curriculum existed. My boys 8 & 7 LOVE watching the old shows, they have serious attention issues so reading the stories to them is usually a wash, but I know they would enjoy hands on lessons like this (which I’m going in the morning to get some heavy cream so we can make butter).

    With 4 kids we go through a TON of butter. I remember doing it at school as a kid but never thought to try it with my own (mess factor lol). We are trying this for sure though and I appreciate all the comments and tips!

  77. January 3 at 08:36PM

    I know this is an older post but I just found it and have a question. Heavy cream and buttermilk are 2 different things. Are you saying the heavy cream turns into buttermilk? My grandmother always used the cream from the top of the fresh milk and let it soar just a little then churned. So do I buy buttermilk or heavy cream?

    • Val
      April 10 at 12:57PM

      You buy cream. You are going to end up with butter and buttermilk when you are done.

  78. Pattie
    January 13 at 01:59PM

    A good food processor works well, too. Faster. I have done this for years.

  79. Laureen
    January 14 at 01:19PM

    What does the carrot do besides maybe adding color?

  80. Kassia
    January 21 at 03:57PM

    I just did this the other day to use up some heavy cream I had, and it was awesome. 🙂 I did not use salt, and froze it in 1 Tbsp dollops in an ice cube tray to use when I need unsalted butter. One tip: cold cream makes whipped cream, but if you let the cream sit out a bit it will turn to butter much faster. I think mine took about 2-3 minutes.

  81. Anonymous
    February 15 at 04:01AM

    Hi! Thanks for an amazing post! Now i know where the yellow colour comes from!
    My grandmother used to mix a tbsp of yoghurt in her cream, leave it overnight at a warm counter, and whip it the next morning. Gave her a cultured buttermilk and butter with a lot of flavor!

  82. February 17 at 10:51AM

    WOW best tips ever thanks

  83. Guy
    March 3 at 10:18PM

    I have churns. Not sure if I have a ‘dasher’.

  84. Rebecca
    April 28 at 05:59PM

    Would I be able to use half and half instead of milk? I have some I need to use before it spoils.

  85. Kristin K
    April 28 at 08:34PM

    I love this recipe, I added garlic and fresh rosemary from my garden to it and it made it evenore amazing. However word of caution, I have a professional kitchenaid mixer and I didn’t think about the different settings, so I just put it on high…even with two towels over it, my kitchen got a nice new heavy cream paint job. :/ it was worth it though.

  86. Perma Frost
    May 26 at 04:09AM

    If you use grated carrot, don’t discard it! Throw it in a soup, add it to scrambled eggs, or tonight’s sautéed vegetables! Freeze it in a zip-top bag for your next carrot cake! #wastenotwantnot

  87. Kitka
    July 12 at 12:54PM

    I made this last night with great success!
    To cut down on the mess, I cut out the center of the bowl lid that came with my kitchenaid. It worked really well!

  88. August 8 at 10:16PM

    Awesome, Ruth! My husband and I were just talking about figuring out how to make butter. How very timely!

  89. Anonymous
    August 15 at 11:41PM

    Can,t wait to try this.thank you

  90. DrJill
    September 7 at 10:02AM

    We do 18th Century Living History so yes we do have a pottery lap butter churn. We use 1 quart of heavy cream and no salt at room temperature and our chilled butter churn and start to work. We have done it as an audience participation getting the children to help with the churning. It is all in the wrist there is no need to power slam the dasher to the bottom of the churn! This works well, but the “secret” is to have the heavy cream at room temperature and the churn chilled that way you will have success . If churn is warm and cream cold you are likely to get whipped cream that will never turn no matter how long you churn.

  91. Anonymous
    September 9 at 09:07AM

    So….what’s with the milk and carrot?

  92. Mary Kay
    September 23 at 03:53PM

    I don’t understand about the 1/4 c. milk. DO didn’t include what to do with it. Do you add it to the cream?

  93. Ashley
    October 18 at 11:53AM

    Can you use the buttermilk to make homemade ranch dressing?

  94. Jennifer
    December 26 at 10:06PM

    You don’t drain off buttermilk. Buttermilk is a cultured milk product. You are draining off the whey.

  95. Anonymous
    December 29 at 01:42PM

    What is the consistency when it’s done. Is it soft like a whipped butter or more firm?

  96. Melissa
    January 20 at 12:45PM

    By far the easiest and most satisfying thing I have ever made!

  97. Nichole
    January 28 at 11:42AM

    Just wondering, I accidentally purchased heavy whipping cream instead of heavy cream… I know the fat content is a little different do you think it will still work? Maybe just not make as much butter and have little more buttermilk? So mad at myself for not paying closer attention!

    • Ruth Soukup
      February 1 at 06:14PM

      It will still work–heavy cream and heavy whipping cream are practically the same thing! 🙂

  98. Danielle
    August 4 at 08:08PM

    Can you give a price comparison between the homemade butter and the store bought kind? I want to figure out whether I want to make this on a regular basis and how much it costed you. Thank you!

  99. Clairlyn Francis
    August 21 at 05:29PM

    When I was a TA for a kindergarten class I had them roll baby food jars back and forth to each other to make butter, they had a ball doing it! I also had a butter churn that my grandparents had, a gallon jar with a lid that had a handle that turned a wooden paddle, they all took turns turning that as well. You can still buy these kind churns on Amazon and a few other places online, of course, the paddles are stainless steel now 🙂

  100. September 17 at 07:10PM

    I was wondering for the recipe you said about how much butter would that make compared to some you would buy at the store.

  101. February 21 at 11:28AM

    I love this idea of making your own butter, I never thought a mixer would work so I’m definitely going to try it. One word or caution if you’re making your own butter to be healthier……too many of today’s producers of heavy creams have started using thickeners like carageenan to save money and make more profit. Read your dairy labels so you get the real thing for your homemade butter.

  102. Laura
    March 28 at 10:43PM

    It would be nice if the summary part were shorter instead of using the same words.

    Not a necessary change, but it would be convenient. It might even have the side effect of clearing some question up for someone (like the person who asked what the ingredients are) just because it uses different words.

    Just running through it in my head I easily cut it down by 75% or more.

    Still a great recipe and I’m thinking through different substitutes for a mixer — it’s the paddles that present the challenge.


  103. Laura
    March 28 at 11:07PM

    It would be great if the summary included short versions of your instructions. A) It fits the idea of a summary, B) it is convenient, and C) the different wording just might solve someone’s puzzlement.

    I just ran through it in my head and quickly reduced it by 75%. (I hope you don’t mind my saying: even in the regular directions I found some words that aren’t really needed! But then that’s practically my hobby.)

    You could reduce far more than 75% if you chose to just put reminders in the summary. As in bullet points:

    – Put carrot milk, cream and salt into mixer bowl
    – Remember the towel
    – Mix on high, checking frequently

    And so on…

    As for me, I’m trying to figure out how to do this without a mixer. It’s the paddles that are the sticking point.

    Anyway, I’ll be monitoring for replies. Thanks for a great recipe.

  104. Laura
    March 28 at 11:09PM

    So sorry for the double (now triple!) post.

  105. Laura
    March 28 at 11:16PM

    There’s no need to pat it into shape by hand:
    A) form it in a mold, or
    B) even easier, if you don’t mind a little harder texture: melt before pouring into the mold.

    Thanks again!

  106. May 13 at 09:21PM

    Hey, sometimes I see a 404 server message when I arrive at your page. Just a heads up, cheers

  107. Kelly
    July 23 at 05:49PM

    This was so cool! Just made some butter, and she wasn’t kidding about the messiness!!! Even with the cover on my Kitchenaid mixer, I needed to put a towel on. It was a quick and easy experiment that I had my 17-year-old and his girlfriend help me with!!!

  108. Denise Johnson
    August 10 at 03:51PM

    We live in South Africa, and make all the butter we use.
    We simply buy heavy cream (at a special Farm Shop) and whip it in our Kenwood Mixer at speed 4. No splashing or mess. It takes about 15 to 20 minutes if the cream is cold from the refrigerator, and less time if it is room temperature.
    We then save the first straining of buttermilk, and use it in bread or muffin making. When we wash the butter in fresh cold water the second and third times we throw away the water afterwards. The third straining is usually clear water.
    We mash the butter, using a potato masher, in the cold water to ‘wash’ out all the remaining buttermilk. We then add 1/2 a teaspoon of pink Himalayan salt, shape it into 250ml blocks, and freeze. Simply delicious, and has no ‘additives’.
    One litre of this special farm heavy cream costs R30.00 and yields +500grams of butter.
    In the normal stores here, 500g of commercial butter costs from R49.99 to about R59.99 or more. Imported butters cost so much that we never purchase them. (We only once were able to buy commercial butter at R29.99 and that was on a very deep and never repeated special)

  109. Carrie
    November 10 at 07:33AM

    Has anyone tried pressure canning this butter? I can butter by the pound. But love them homemade so much more. Would love to combine them two evils!

  110. S Miller
    February 25 at 01:39PM

    Thank you so much for posting this! We have one of those antique butter churns that is a square one-gallon glass jar with a wooden paddle inside, operated by a crank turned by hand. We love the butter we make with it but I’ve had surgery on both shoulders recently. I have a batch of cream inmy KitchenAid RIGHT NOW because of your post! It never occurred to me that my KA could do this! God bless you and your beautiful family. Ignore the critics, my dear, and keep on sharing. There will always be someone who will appreciate what you have to say. 🙂

  111. S Miller
    February 25 at 06:09PM

    Okay, my first batch of butter made in the KitchenAid is done and I am thrilled. The only thing I will do differently in the future is that I will not salt the cream at the start. Two reasons. First, I can’t tell that the finished butter actually tastes salted; I will have to knead salt into it before forming as usual. And second, I am left with salty buttermilk instead of my normal sweet, delicious buttermilk, which is really, really sad! I guess I can use it for cooking. Or something.

  112. April 30 at 07:59PM

    I have never even considered making butter. I love making fresh bread, so I think I may try this:) Thank you!

  113. Janna
    May 27 at 02:51AM

    Could you make buttercream frosting with home made butter?

  114. July 20 at 05:11AM

    Thanks for sharing such tasty recipe. It`s soo good. I shared it on my blog See here
    and everyone who tried it were excited.

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