There’s just something special about homemade butter. It has a creamy texture and delicious fresh taste. It’s great knowing exactly where your butter came from when you decide where to get the cream from. We purchased our cream from our local grass-fed Jersey Cow dairy farm, Fish Family Farms. We get all of our milk products here. They don’t use hormones and all spring, summer, and fall the cows graze on the beautiful Bolton, CT fields. But of course, you could make this recipe with any cream! You can also add a little yogurt to make a tangery, cultured butter.
It’s really simple too! All you do is put as much cream as you want into a kitchen aid mixer, or a bowl and use a hand mixer and beat it until the fat separates from the liquid. I used a quart of cream and it made about 1 1/2 cups of butter (2 1/2 sticks)
Beat it on high for a while and you will hear when it separates, and feel it too! Sometimes the liquid will start sputtering out!!
As you can see, mine went a little crazy!!!
All the butter will stick to the beater!
Then just strain it for a little bit, the less you strain, the softer the butter will be! Mix in the salt and you are good to go!
Nice and creamy!!!
- 1 qt cream
- 2 teaspoons salt
- 1/4 cup yogurt (a creamier, tangy flavor to the butter)
- Put the cream in a Kitchen Aid Mixer with the beater attachment. If you are using yogurt, add it now!
- Beat on high until the fat separates from the liquid. Make sure to save the buttermilk for pancakes, biscuits, and fried chicken!
- Strain and stir in salt.