How to make it

  • Clean hands thoroughly as you will be handling butter for later consumption.
  • Pour cream into a food processor with the chopper blade affixed to the bottom.
  • Process for about 3-5 minutes, depending on the room temperature, until the butter fat and milkbutter separate and butter fat starts to clump. Scrape sides at least once during process time.
  • Add 1/4 cup ice water and process a little longer. Butter will clump together better.
  • Strain butter through a non-bleached muslin cloth, over a strainer, over a bowl. See Photo
  • Gather the corners of the the cloth, massage and squeeze to remove the milkbutter. Save milkbutter. Yields 3/4 c milkbutter which can be used in baking as a substitute for liquids. See Photo
  • Remove butter from muslin; shape and squeeze one last time into a ball to remove any remaining milkbutter.
  • Cut butter ball in half. Roll up in plastic wrap shaping to a standard stick of butter. Recipe makes a cup of butter which is 2 sticks.
  • Freeze
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  • jett2whit 10 years ago
    This is great! Churn, churn, churn!
    Was this review helpful? Yes Flag
  • champagnetime 10 years ago
    Well, isn't this a 'why didn't I think of this' moment!! I have made butter of sorts over the years, but not intentionally :) Only when I've overwhipped heavy cream. Thanks for the idea and I surely will be doing this!! I'm anxious to see the cost difference.
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