How to Make Butter

If you had told me two years ago that now I’d be making my own butter, I would’ve laughed at you.
I make my own butter! This girl has come a long way from her I can’t believe it’s not Butter! days. It’s called “not butter” for a reason. It’s mostly artificial ingredients produced in a massive plant; full on trans-fats (the bad fats), preservatives, and well, just look for yourself below.

Butter in good. Real butter is good. Read these articles (here and here) on how wonderful and beneficial for our health butter is. That’s right I said health, although mainstream knowledge says if we eat butter we’ll die. I eat as much butter as I can. I put it in my coffee and in my tea, on sourdough bread, I fry eggs in butter…oh, the horror!  
I decided to make my own butter one, because I wanted to see if it would cheaper to make it myself, and two, making your own food is cool. 
How to make Butter
  • Heavy or whipping cream (from grass-fed cows)
  • That’s it. Seriously.


I have to apologize for not posting pictures of the process, but the day I made my last batch it was rainy and dark and I had no natural light for good pictures. I promise I will upload some next time I make more.
I used 3 cups of local grass-fed cream but you can use any amount you want. The reason I used 3 cups is because I leave a lot of cream left for other uses. 3 cups yields about 12 oz of butter.
  • Pour cream into a food processor, blender, or stand mixer (even a hand-held mixer will work)
  • Agitate past the point of whipped cream until the the solid butter begins to separate from the liquid (the buttermilk)
  • Strain the liquid (save it! See below)
  • The retained solid can be kneaded either by hand to release the remainder of the buttermilk or squeezed through a cheesecloth, a nut bag, or a butter muslin. I do it by hand.
  • Then add a bit of cold filtered water and continue kneading, discard water, and repeat process until the water runs as clear as possible.
  • Transfer to air tight container or wrapped in parchment paper. Or placed into a butter such as this one.


Save the fresh buttermilk for other uses in the kitchen, not to be confused with the commercially available cultured buttermilk. (Read this article to help you understand the difference.) You can culture it at home using a culture starter (where to find it) or you can use it in place of water for any other recipe, it makes a great marinade for chicken!
Homemade butter can be kept in the fridge for a few weeks, if it last that long! And it can be frozen for up to 6 months.  
Enjoy and make your grandma proud!  

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About Stephanie

Stephanie is a stay-at-home mom to her curly-haired two year old son, a nursing student, dog lover, and yoga enthusiast. She loves to share her tips on making green and healthy living attainable to families getting
started in the wonderful world of eco-consciousness. She believes in
real food and living as natural as possible…and why not, leaving behind a
better planet for our children.


  1. When I was younger, my mom would put the cream in quart jars and we would shake, shake, shake while we watched Little House on the Prairie until we made butter. It is one of my favorite memories. 🙂

  2. I made butter this morning with my kids, it had been a long time. I think we’ll do this regularly from now on, as our milk is not homogenized and we always have this great cream that rises to the top!


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