Comments on: Make Your Own…Butter!

By: Rachel @ day2day joys

Rachel @ day2day joys — Sun, 08 Jan 2012 03:16:20 +0000

I’m gonna try this! Love your step by step pictures! We love making things with healthier options like organic when we can. You could always leave out the food coloring if you wanted to avoid food dyes. Thanks for posting this, I think there is way more that a 0% chance people are going to make their own butter!

By: Shannon | Just As Delish

Shannon | Just As Delish — Sat, 07 Jan 2012 16:22:08 +0000

Thanks for sharing this on Katherine’s bloghop. This method is so much easier than some special tool I read online. I will have to get some cream from fresh milk and try it one day.

By: Holly

Holly — Wed, 09 Nov 2011 19:56:31 +0000

Thanks for the easy instructions and pictures. Today was the first time of making homemade butter. So worth it. I’m glad you also posted the butter could be rinsed in the mixer as well. I was having a hard time rinsing under running water. I’m also going to try your strawberry jam recipe too. I’m sure the pair will be unbelievable together.

By: Marty

Marty — Wed, 26 Oct 2011 20:16:10 +0000

Lana, thanks for much for not only the instructions, but the pictures. I make cheese and have annoto coloring (all natural) for making my cheddar yellow. I’ll put a drop into my butter when I make it. ….wish I had a cow!

By: autum

autum — Tue, 18 Oct 2011 23:37:03 +0000

After watching a Youtube video on how to make butter, it inspired me to make my own due to the simple process that you don’t need any special tool besides a jar with lid, some cream, and some shaking. I poured the cream into 3 separate ziploc containers so my two kids can do their own shaking. My son ended up dropping his container and it broke, but my daughter’s and mine made it and everyone agreed that the butter was way better tasting than store bought.

By: Amber

Amber — Thu, 08 Sep 2011 19:47:53 +0000

I enjoyed your article on making butter. We have our own cow, so we have 3-4 gallons of fresh Jersey milk every day. I love making butter, it’s so fun to get this awesome result from throwing some cold cream in a mixer! I make some of the most awesome buttermilk biscuits and using the fresh buttermilk and fresh butter makes them even better!
Keep at it! It’s so much better for you and the vitamins in butter help stop a huge array of diseases and health problems. I wish people would stop giving butter such a bad name, it’s not what they make it out to be! Have fun!~

By: Janna

Janna — Fri, 06 May 2011 02:00:06 +0000

Just wanted to let you know, I’m totally going to go out and do this! I found this article researching the functions butter serves in baking because I want to learn to make my own recipes from scratch, but you’ve inspired me to make my own butter from scratch too! Thank you!

By: Lana

Lana — Wed, 12 Jan 2011 01:46:28 +0000

Bernadette, I don’t know exactly, but I would expect to be able to freeze it for up to six weeks. And the “curing” part is just to allow cream to develop a very slight tangy flavor.

By: Bernadette Wolfe

Bernadette Wolfe — Tue, 11 Jan 2011 20:58:59 +0000

Went to make an Applefest Apple Pumpkin Cake (www.food.com) for our Lifespring’s meeting tonight and was out of butter, but had 2 pints of heavy cream in the (carton) fridge so Iwent to ask .com. “How much cream to make a pound of butter.” and here I am, what a nice idea! Thanks for your help! I’v always wanted to try making butter also.I can rember my grandmother churning it when I was a child, the large pans of bread dough also, Hot bread and butter, yummmmm. I rember my grandmother freezing the blocks of butter. Any idea how long it will keep in the freezer and what best to store it in? Freezer paper? Why does the butter need to cure before churning? Huggs and Butter, Bernadette

By: Phil

Phil — Sun, 10 Oct 2010 18:11:06 +0000

Homemade butter takes a bit of work but is totally worth it. Made as a child with cream from our own cows. Have tried it again recently when I found a raw milk dairy locally