How to make butter

Homemade Butter WM

I know you are probably wondering, ‘why make homemade butter?’

Really the question should be, ‘why not?’

Making homemade butter is simple and everyone should try it at least once. There isn’t really a recipe, but we’ve come a long way from an old wooden butter churn! These photos will show you the process of how to turn one cup of heavy cream into delightfully delicious butter.

To make butter you will need:

  • 1 cup organic heavy whipping cream
  • standing mixer {a food processor will also work, but I prefer my mixer}
  • fine mesh sieve
  • cheese cloth {optional}

52 SS Cooking Class - butter WM

In a standing mixer, whip cream on high for approximately 10 minutes. After a couple minutes you’ll begin to see the cream transform. You’ll be tempted to stop at the fresh whipped cream stage, but keep going.

Making Butter - butter WM

Just when you think nothing is going to happen, voilà! The milk solids will begin to break up, separating the fat from the liquid and butter will begin to form. When the butter is in solid clumps, stop mixing.

Making Butter - strain WM

Strain the butter through a fine mesh sieve. I like to line the sieve with cheese cloth. Gently squeeze the butter to remove all the liquid. Purists like to rinse the butter with icy cold water before storing in the fridge. Shhh. . .sometimes I skip this step. Reserve the liquid – it’s fresh buttermilk! Buttermilk will keep in the fridge for several days.

Feel free to add sea salt, fresh herbs, or even honey to your fresh made butter.

“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.” James Beard (1903 – 1985)

If you need a good bread recipe for your homemade butter, try one of these:

Daily Bread


Quinoa Banana Bread {Gluten-Free}

Pumpkin Cream Cheese Bread

Enjoy, friends!



  1. Megan says

    Yum! How simple! Can’t wait to try it!

  2. says

    How much butter did you get from the 1 cup of cream?

    • Kristin says

      Bobbey – Great question! One cup of cream yields about 1/2 cup of butter and 1/4 cup of fresh buttermilk.

  3. YM says

    This is really a fun thing to know how to do! Thx


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