How to make butter?

Many of us remember the taste of home-made butter from our childhood, slightly different from the butter currently available in stores. Why not make it yourself? Contrary to appearances, it’s quite simple. How to make butter?

You know well that you can prepare bread, jam, mayonnaise or ketchup at home. Have you ever tried to make butter yourself? Or maybe you still remember how your grandmother or great-grandmother did it? If you want to recall those times, or just like to prepare homemade versions of what you can get in the store, we encourage you to make homemade butter.


  • 600 g of greasy 30% cream at approx. 17 ° C
  • kitchen tools:
  • something to whip cream – a food processor, mixer, screw jar or bottle
  • approx. 2 cups (0.5 l) of cold water (for rinsing buttermilk residue)
  • large bowl
  • sieve


You can use cream bought from a farmer, but only if it comes from a proven source – if you are not sure or just prefer pasteurized products, then you will also get butter from store cream, it is important that it has:

  • 30-36% fat
  • in the composition of cream without unnecessary additives
  • optionally live bacterial cultures

you can experiment with cream temperature, I noticed that:

  • if it is too warm, the butter will come out soft and it will be difficult to rinse and form it,
  • if it is too cold, the whipping process will take longer
  • if you want to use a hand mixer for whipping, put the cream in a tall jar or use a special anti-splash cover
How to make butter?

Whipping cream

  • pour 600 g of 30% cream at a temperature of approx. 17 ° C into a container or whipping machine of your choice
  • turn on the machine and start whipping – time approx. 5 minutes
  • the cream will change its consistency – from liquid, through whipped cream, to a thin liquid (buttermilk) with clearly separated clumps of yellow fat (butter)

Separating butter from buttermilk

  • Place a sieve in a large bowl and transfer butter to it, draining buttermilk
  • Pour the buttermilk into a container, e.g. a jar – you can drink it later or make a cocktail or pancakes with it
  • it has a thinner consistency than bought in the store and thus is not suitable for all recipes using buttermilk

Butter rinsing

  • Collect the filtered butter from the sieve to form a compact lump
  • transfer the resulting lump to a bowl of cold water
  • by kneading with a hand or a spoon, rinse the remains of buttermilk with butter – residues of buttermilk may affect the taste and durability of the product
  • change the water in the bowl and repeat the action until the water stays clean

Butter molding

Give the butter the shape you want:

  • form a roller whetstone
  • knead the ball or ankle with your hands


  • ready butter transfer to a butter dish or other container
  • store in the fridge for about 10 days

Excess butter you can: freeze – pack them in a bag or special container and store in the freezer for 6-8 months

Butter can be made at home. All you need is a cream with a fat content of 42% or at least 36%. The higher the fat concentration in cream, the more butter we will get. Homemade butter maintains its natural freshness for up to 48 hours.


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