All About Butter

Two little mice fell in a bucket of cream. The first mouse quickly gave up and drowned. The second mouse, wouldn’t quit. He struggled so hard that eventually he churned that cream into butter and crawled out. Gentlemen, as of this moment, I am that second mouse.” (From the Film: Catch me if you Can)

Have you ever wondered how butter was made? Most likely not? Well, here’s your chance to learn.  It’s actually really fun and easy.  Plus, its a great and simple way to impress your friends at your fabulous dinner party.  Homemade butter really does make a difference at any meal.

The basics of understanding the science of butter is simply that your agitating the proteins and fats in the cream when mixing it.  These proteins and fats become fat globules and stick together turning into butter.  The leftover liquids is called buttermilk and is full of protein.  So if your brave enough, you can drink it if you like.


What you need:

2 Cups of organic whipping cream

1 Strainer

1 Stand Mixer with Whisk Attachment or Food Processor of some sort.

Pour cream into the bowl of stand mixer with whisk attachment.  Place the speed on a low medium setting.

Turn up the speed when you start getting the whipped cream like texture.  (Side note:  If you ever decide you want to make whipped cream, just add sugar to taste and maintain the low/medium speed until you achieve the consistency you desire.  Don’t over mix or you’ll start getting butter)

Keep mixing!

It’s starting to get there! Keep mixing (at a higher speed)

No you can see the fat globules starting to separate.  Keep mixing!

The liquid buttermilk is starting to develop…keep mixing.

Now, you’re finally there.  Take out and strain the liquid.

Use a spatula to press out the liquid

Mix again in stand mixer and repeat until liquid is gone.

Now you have butter! You can add anything you like according to your taste.  If you prefer salted butter add 1/4 teaspoon of sea salt or fresh herbs for a little something different.  Remember to enjoy your fresh butter within a weeks time.  Wrap it well and leave it in the fridge or else it will spoil since it does not have the preservatives of commercial butter.

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