Homemade Butter - Easy As 1, 2, 3!

Tags:
Butter, Cook, Fresh, Recipes, Milk, Whipping, Whipped, Yummy, Natural, Food, Eat

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I couldn't believe how easy it was to make butter.
Less than 10 minutes and no special ingredients or machines!
Once you've tried this, you may never buy butter from the store again! (or may save you from dragging your butt to the store on Sunday morning when you realize you're out of butter :) )

  1. By: StillLife
  2. Categories How To, Science & Tech
  3. Views 13,480
  4. Added :24-Mar-08
Comments on Homemade Butter - Easy As 1, 2, 3!
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  • Yeah

    woohoo ay;)..btw check out LiveDona.com for really hot girls

    By serenaleeo78 1274330872
  • :( :( =(

    It didn't work well with whole milk, there was very little butter and a lot of leftover milk! Next time I'll try it with whipping cream. 5 Stars!

    By lanta99 1216245107
  • It isn't just homogenized cream or even ...

    People have been making butter long before it was ever homogenized. Churning, as it used to be done by, did basically the same thing. You constantly smash cream or whole milk against itself it will first froth up, and then with continued churning or shaking, then solidify. It's just faster if you use heavy crem because there is more milk fat in it, but whole milk will also produce butter, EVEN if you can find RAW whole milk or cream, you can make butter.

    By nikonos 1208493389
    • I haven't seen raw milk sold for a while

      ...my explanation below is based on what most people buy from the store now (typically pasteurized and homogenized)

      By StillLife 1208656218
  • hmmm..

    how can whipping cream turns into butter just by shaking it?

    By NeeZa`D|zZy 1207818973
    • how do you

      think butter is made? you take cream (also known as butterfat), and "churn" it until it turns into butter.

      or did you think butter came from special butter cows?

      see wikipedia if you want more info.

      By jaded 1208023804
    • The fat globules coalesces when shook

      To make cream stay consistent (so it doesn't separate into milk solids and plasma) , dairy producers homogenize it. This process forces the fat (milk solids) into small particles that mix well with the white liquid milk (plasma).

      Shaking homogonized whipping cream forces the fat particles to smash into each other (and they stick). These particles get bigger and bigger the longer you shake...and eventually you will capture almost all the milk solid into one big glob...BUTTER!

      By StillLife 1207885866
  • That's really easy

    I didn't know that's all butter was.
    Thanks 5/5 for you.

    By beebeeb 1206175721
  • isn't it touching ?

    They reinvent farming ! That's good : you'll be almost ready for the great evening !
    It depends of the cream's quality !
    I saw peasants using this machine ("baratte", in french) separating the butter from the "petit lait".I did ot find the name - too specialized for it - of the machine in my small dictionary (388 pages).
    What is its english name ?

    By Anatole III 1208518406
    • I believe it is called a butter churn...

      ...in english.

      By StillLife 1208656133
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