8 Reviews

Yay! I am so exicited I finally got this to work! I have made butter before by skimming my own cream off of milk, but have never been able to get this to work. So, when I saw this recipe on this site, I thought I'd give it another shot. I too used my kitchen aid mixer, which if you have one, I would reccommend. Simply because when it turn into butter, it all collects into the wisk an you can lift the top up and let it drip dry for a couple minutes! The only thing I wasn't sure of was speed. What I learned was to use hi speed, but back it down a gear if it's splashing. When you start out it's a liquid. Start on speed 8 or it will spash. Once it takes on the whipping cream form, turn it on max. But stand by, because if your not there when the butter seperates from the liquid, it will go everywhere! So I slowly started backing it down! After I put it in the bowl, I use the back of a spoon and squeeze out any excess milk I can and then I quicKly run cold water over it to wash it clean. just some tips I picked up from a butter making sight! It's perfect and I am so happy to finally have this!! Thank You! 8-)

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Barzcowgirl February 05, 2010

5 Stars is a must!!! I make my butter the same way, but I do "wash" and "work" the butter after the separating process. I add salt during the working process. I do a quart of cream at a time and it yields about 50/50 ratio of butter and buttermilk. I let the buttermilk stand at room temperature for about 12 hours then refrigerate. Then the next morning make me some buttermilk biscuits and slather em up with some of that good ol butter. P.S. Save a little buttermilk and add it to the cream the next time and let it sit out for a few hours at room temp to add a little extra flavor to the butter taste much deeper and complex. Then start the process again.

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Chef Jeff Garland July 13, 2010

Doesn't get much simpler than this! I ran out of butter and since it's 10 miles to the store I didn't want to go for just butter so I made this up. I did add a little salt, but look forward to making it without for baking too. It's a great recipe to keep on hand everyone!

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JuJuBeJen July 11, 2010

Fantastic Recipe!! Nice and Easy! Thanks heaps for sharing!

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Bronzki November 02, 2009

This is a really easy butter recipe to make. Butter seems to taste better when it's homemade! THANK YOU, 5++ STARS FROM ME

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CHEF GRPA August 31, 2008

This was alot of fun to make. I did put the blade in the freezer and also had the whip cream on ice for 20 minutes. I had some whip cream that needed to be used and couldnt think of a better idea. Thanks for sharing this recipe. Made for LIVE STRONG event in the cooking photo forum.

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Calee May 12, 2008

Not sure why the person below only gave you 2 stars but this deserves 10 stars. Its simple easy and tastes great. We did use our KitchenAid stand mixer instead of the food processor....We did chilled the bowl and whisk. Since the recipe basically consists of one ingredient(can add salt if desired, which we did do) we just poured the whole 1 quart contianer of (ultra pasteurized(sp?)) heavy whipping cream into the bowl and let the KtichenAid whisk away. We had butter in about 8-9 minutes and it tastes wonderful!

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Sweet Sami February 21, 2008
Homemade Butter