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Why Make Your Own Butter?
Making butter at home is one of those simple kitchen skills that feels a little like magic. You start with something as basic as cream, and before you know it—you’ve got fresh, real butter.
I personally make all of my butter using my KitchenAid stand mixer. I’ll get it going and then work on something else—usually bread or whatever I’ve got going on in the kitchen that day.
Sometimes I make just enough for the week, sometimes for a special dinner, and sometimes I make a big batch to freeze.
It’s simple, it’s satisfying, and once you do it—you’ll wonder why you didn’t start sooner.
It’s also:
- Cost-effective (especially if you buy cream in bulk)
- Free from additives and preservatives
- A great beginner homesteading skill
- Something kids can help with
What You Need to Make Homemade Butter
You only need ONE ingredient to get started—but a few tools make it easier.
Ingredients
- Heavy whipping cream (cold works best)
👉Check out heavy whipping cream on Amazon here
👉 Visit my complete Amazon Storefront for making homemade butter.
Tools (Optional but Helpful)
- Hand mixer or stand mixer (faster method)
- Mixing bowl
- Fine mesh strainer or cheesecloth
- Spatula
- Mason jars (wide mouth, quart size)
Step-by-Step: How to Make Homemade Butter
Step 1: Pour the Cream
Pour your heavy cream into your kitchen aid stand mixer.
- Pour the entire container into the bowl.
Step 2: Start Mixing
Now the transformation begins.
- Beat on medium-high speed
Step 3: Watch the Stages
This is where things get fun—you’ll actually see the transformation happen.
Stage 1: Thickened Cream
First it will be the heavy cream and you will notice it gets thicker pretty quickly.
Stage 2: Whipped Cream
Next, you’ll get whipped cream.
I’ll be honest—sometimes I scoop some out right here if we’re having dessert.
My husband loves it more than store-bought. I just add a small splash of vanilla (not too much or it tastes off) and mix it in.
Stage 3: Separation (Butter & Buttermilk)
After that, it will suddenly start to break apart into butter and liquid (buttermilk).
At this point turn the speed down.
Clean the sides of the bowl down with your spatula.
If you don’t… you will end up with buttermilk splattered all over your kitchen. Ask me how I know.
Step 4: Separate the Buttermilk
Once the butter clumps together, it is time to separate it.
Prepare a big empty bowl and drape clean cheesecloth over the top.
The way I do this is by pulling out the clumps of butter the best I can, place them in the cheesecloth.
Pour off the liquid (this is real buttermilk!) This is pure gold for fried chicken batter, pancakes, biscuits, cornbread, dressings and dips. Place into a mason jar.
It’s also the secret to my homemade sausage biscuits and gravy—which, according to my family, beats any diner. I’ll share that recipe in another post.
Step 5: Rinse the Butter
This step is important for freshness and health
- Rinse butter under cold water
- Gently press and knead it to remove remaining buttermilk
- Repeat until water runs clear
If you do not rinse this the butter can go rancid within a few days. Rinse and rinse again until it runs clear.
Step 6: Store Your Butter
I store mine in a pint quart wide mouth mason jar with a wooden mason jar lid on it in the fridge for about a 1-2 weeks.
- Store in an airtight container
- Keep in the fridge for 1–2 weeks
To freeze butter:
Place the butter into a butter mold
Place the lid on the mold
Place a label on the top of the butter mold, and place the date the butter was made
Freeze– the butter will be good in the freezer for 6 to 12 months.
I also take the butter when it freezes and wrap it in wax paper like a tootsie roll.
Here are some fun butter dishes from Amazon:
- Butter storage containers (ceramic or glass)
Final Thoughts:
Making your own butter is one of the easiest ways to start doing more from scratch without overcomplicating things.
It doesn’t take much time, and once you get the hang of it, it becomes second nature.
If you’re just getting started, having the right tools makes it even easier. I’ve linked the exact ones I use (and recommend) above to help you get going quickly.
Next up, I’ll be sharing my homemade sausage gravy recipe using this buttermilk—because once you try it, there’s no going back.
Tips for the Best Homemade Butter
- Use high-quality cream (this affects flavor!)
- Don’t skip rinsing—it prevents spoilage
- Try adding flavors like:
- Garlic + herbs
- Honey + cinnamon
- Lemon + dill
- Herb scissors
- Small glass jars for flavored butter
- Butter molds (for aesthetic presentation)
Common Questions
How long does it take to make butter?
- 20-30 minutes with a mixer
Can I use milk instead of cream?
No—milk doesn’t have enough fat. You must use heavy cream.
Ways to Use Homemade Butter
- Spread on fresh bread or sourdough
- Melt over vegetables
- Use in baking recipes
- Make compound butters for meals