How to make Butter

How 2 make Butter




You can start by pouring about one gallon of milk fresh from the cow into a clean container. Now you have to chill the milk very quickly and should keep the milk in the refrigerator for at least 12 hours. After you remove it from the fridge, skim the cream off the top of the milk with a spoon. When you start to see a watery skim milk in the spoon, then you should stop skimming.


Next you should pour the cream into a jar, make sure that you cap the container tightly, and let it sit on the kitchen drainboard for approximately 12 hours or until the cream is about 75 degrees Fahrenheit, it will also start to smell slightly sour. This process is called culturing also known as ripening, in which the acid content of the cream is developing. Remember that only cultured cream will produce butter with a very good “butter flavor”. With experience you will know when your cream smells too sour or too ripe, and when it’s just perfect. I normally set the cream on the drainboard after breakfast and make butter after supper on the same day.






Now for this step, it is very important that you only use a jar which is 1/3 full. If you need to pour your cream into a larger container then you should do so. The “empty” two-thirds of the jar will allows the cream to expand while you shake it, it will also allow the thick fluid to splash against the walls of the container more violently while shaking the jar. This splashing is technically known as concussion this is what turns cream into butter. It is the same action of churning; the only difference is that it is without a butter churn.


Now start shaking the 1/3-full jar of ripened cream, remember that concussion is what makes the butter form. With practice you will learn how to agitating the jar so that a lot of impact occur between the cream and the walls of the jar or container.


The normal time usually to shake the jar for would be between 15 to 30 minutes, but the length of time you’ll have to shake the liquid before you’ll begin to see the butter form, depends on the temperature of the cream, the enthusiasm with which you shake the jar, and also the amount of cream in the container. I would say it is better to look for the butter forming rather than trying to do in according to time. Just before your butter starts to form, you will notice that the ripe cream is becoming very heavy. Then you will begin to see a separation between the buttermilk and a heavy mass of butter.


You don’t really have butter yet, but you are very close, so you should keep on shaking the jar. Within seconds, the heavy mass will turn yellow and become firm, and it will also separate from the milk. You should not shake the jar much after the point where the butter has formed in slightly firm granules, unless you want a harder spread.






Now you should strain the butter from the buttermilk with the help of a colander or other straining device.You should save the delicious buttermilk. The solids in the colander should now be rinsed thoroughly with cold water.Remember that warm water will make your butter soft, and the warmer the water is, the softer the butter will be. The butter should now be more crumbly, rather than a firm, solid mass.






Next, put the butter in a bowl. With clean hands, spread the butter around the sides of the bowl and tip it sideways to let the water run out.


After you have all the water out of the butter and the mass became firm, sprinkle some salt over it, you should use about half a teaspoon of salt per half pound of butter. Now work the salt in, mix the butter and turn it over, while you work it some more. At this time you can taste the butter, and according to your taste, add more salt if necessary.


Now put your creamy homemade butter into a covered container, you can also place the buttermilk in a capped bottle, now store both containers in the refrigerator until it is needed.

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Author: Johan Bosman

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