Homemade Farm-Fresh Butter: 2 Ways

Homemade Farm-Fresh Butter: 2 Ways

Making fresh, creamy, preservative-free homemade butter is simpler than you think! All you need are a couple easy-to-find ingredients, the right tools and a little bit of time. Enjoy these basic recipes for small batch and big batch homemade butte...

Author

Lehman's

Ingredients

• 1 pt (16 oz) heavy cream or whipping cream
• cold water
• 2-2½ quarts (48 oz) cream
• cold water

Directions

1. Allow the cream to reach room temperature (about 72°F) and let sit for a few hours to ripen slightly.
2. Pour cream into a clean canning jar and screw the lid on tightly.
3. Shake the jar vigorously for several minutes (depending on how hard and fast you shake, making butter could take anywhere from 10-30 minutes).
4. You’ll see the cream go through several stages, from frothy to firm to coarse. Then, rather suddenly, the cream will “seize” and turn to fine grains of butter in buttermilk.
5. Keep shaking, and soon a ball of butter will separate from the buttermilk.
6. Drain the buttermilk and save in refrigerator for baking.
7. Rinse the butter well with cold water until the water runs clear. Note: Rinse well! If you don’t do this, your butter will sour and be inedible.
8. Transfer to a bowl and remove as much water as possible (a potato masher works well for this) and store your butter in a covered crock or air-tight container, or roll it in waxed paper.
9. Allow the cream to reach room temperature (about 72°F) and let sit for a few hours to ripen slightly.
10. Pour cream into Lehman’s Best Butter Churn and screw the lid on tightly.
11. Just turn the handle! With fast, vigorous turning, you’ll have butter in as little as 30 minutes.
12. You’ll see the cream go through several stages, from frothy to firm to coarse. Then, rather suddenly, the cream will “seize” and turn to fine grains of butter in buttermilk.
13. Keep turning, and soon a ball of butter will separate from the buttermilk.
14. Drain the buttermilk and save in refrigerator for baking.
15. Rinse the butter well with cold water until the water runs clear. Note: Rinse well! If you don’t do this, your butter will sour and be inedible.
16. Transfer to a bowl and remove as much water as possible (a potato masher works well for this) and store your butter in a covered crock or air-tight container, or roll it in waxed paper.
17. Here’s our best butter churn in action!