10-Minute Homemade Butter in the Food Processor!

Does making butter scare you to death? Don't let it! We're going to make it ourselves with two ingredients that you get to control. I'm using non-homogenized, low heat pasteurized cream but you can choose organic, raw, or traditional dairy if that's your choice and give up tub "butters" and their wishy-washy claims for the best saturated fat on the planet. ;)

Take 10 minutes and use your food processor to make homemade butter you can feel proud to serve--add herbs or spices to make compound butter or just spread it on a great slice of bread.

[beverlyhayshouston]

Whenever we made whipped cream, My Mother would always warn us to be careful because it could turn into butter really quickly.

[teresadoyle]

We used to make butter when we were growing up and you weren’t kidding about making it by hand. When out churn broke we used to take turns shaking the mason jar of cream. Luckily there were 8 of us kids so we just passed it around but it STILL took a long while . 🤣

[Bassingal]

I’ve started making small-batches of butter by hand in a large baby food jar. Any smallish glass jar would work, as long as it hasn’t previously had a pungent product in it. It literally only takes about 8-10 minutes of just shaking the jar, and I have fresh butter for the day, with no need to rinse with water. Just pour off the buttermilk ( I make snack-sized pancakes with it) and keep the jar of butter in the refrigerator for the day. Fresh butter is the BEST!!!

[marietruax]

This is the easiest recipe I have found for making butter. Thank you, I love watching your videos.

[thendnjedi]

My grandma made butter using a mason jar, we shook that for hours it felt like but man it was good on toast. I may not buy store bought butter ever again

[sandriagutierrez]

Your video was the best I’ve seen so far on butter making. You’re a natural teacher! Thank you

[janiceh]

Ive just made my first block of butter ( UK). I used marks and spencers double cream. I used a hand mixer ( a cheap one from tescos) It was quick to get to whipping cream stage then it took at least 10 mins to separate, my arm was aching! Ha! I squeezed the butter milk out as much as poss then dropped the butter into just a bowl of cold water. I squeezed it again to get the excess buttermilk out, i wasnt sure if i had got it all out but it seemed ok. Then i put it on greaseproof paper added a little salt ( kneaded it in a bit) then made it into a block of butter shape and popped it in the fridge. Done! And guess what? It tastes delicious! I have a tub of sainsburys double cream in the fridge so im going to do this after ive had a cuppa. But im going to invest in a food processor to make things easier. By the way, the marks and spencers double cream was £1.35 and the sainsburys one was £1.95. So mark’s was alot cheaper, surprisingly! I will let you know hiw the sainsbury’s double cream turns out. But one thing …., im never buying butter again! Ha!

[kimhoneycutt]

As I was watching you rinse and work with that I was thinking, there is no way with my RSD/CRPS or Myasthenia Gravis that I could do that with my hands and then you mention your autoimmune disease. Bless your heart, you are a strong woman!! That was a wonderful demonstration! Thank you!!

[AshliAnderson-ns]

Thank you for sharing, turned out wonderful and so easy.

[samknight]

I’m glad I came across your page! You remind me so much of my aunt. I started making bread from your videos! 🤍

[Brian-usvx]

What a lovely presentation! Thanks so very much! We had a milk cow as a child and I remember churning to make butter, your method is so much more efficient! We also had an old fashioned butter mold made from metal. God bless! Happy memories!

[cathyjones]

Thank you. I’m going to make this as soon as I go get the cream. I have Rhumatoid Arthritis so I understand but we must march on the best we can.

[fobbitoperator]

I just did this, & it turned out perfectly!

Added only 1/2 teaspoon of Himalayan salt, & still a bit too salty. Will use your portion next time.

Fantastic video. Thanks!!

-AwakenedTrucker

[JanDaLadyRoze]

Thank you so much for a great video! I make homemade ghee every month using 3 to 4 pounds of butter that I buy from the store. I'm going to make homemade butter next time using your process, and then continue on with turning it into ghee. I'm excited to give it a try! I make ghee because I am lactose intolerant and making clarified butter and ghee (which is one step beyond clarified) removes the milk solids and all the water. Ghee is shelf stable, is wonderful for baking and frying (it has a high smoke point of around 450, better than canola oil), and it tastes wonderful. It's basically butter oil. It's not that great slathered on top of biscuits or mashed potatoes, because it is butter "oil", after all. But for frying eggs and coating french fries before tossing them into the air fryer? Wonderful! Thanks again for sharing. :)

[yesenia]

Oh! Wow! This is so much better and easier than having all these ice bowls to rinse the butter out. Thanks.

[cajmartinez]

You can pour off the buttercream and save it for baking in fridge or even freeze it. Then finish rinsing it off, etc.

[AuthenticallySuccessful]

I just got a quart of fresh unpasturized cream from my raw milk coop and they sent along your video. Turned out great!

[sunflowernation]

I’m surprised it didn’t melt a bit with your hands? My body temp would melt it, I believe! Great video! Thank you 💕

[squange]

This is great. I didn’t know it’s this easy to make butter. I do have a food processor which hasn’t been used much since I got a mixer, so will use it to make butter, and will save the butter milk too.

[Superman-ftje]

Thqnks so much my grandma was mixing just the cream with no salt an I said let's watch Ur video and this homemade buttervis on point tysm