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Homemade Butter

I bought some raw cream a few days ago and have been wanting to make raw butter.  I finally found the time and I realized that making raw butter is so much easier than it looks.  Here goes.

You need:

4 cups raw cream

1/2 tsp sea salt

And about 25-45 minutes depending on the temp of the cream (more room temp is faster)

Pour the cream into a mixer and turn on low.

Mix for a few minutes until you start to see a few little bubbles. (took me about 5 minutes)

Then turn the mixer up to medium and sprinkle in the salt. (make sure the cream isn’t splashing out)

Mix for another 10 minutes.

Then I turned the mixer up another notch (still not splashing out) for 10 more minutes

I did slow it down for another 5-7 minutes towards the end as the cream starts to separate from the buttermilk and begins to look more like a butter texture.

Let the butter stay on the mixer part separate from the remaining buttermilk.

Take off butter and put it in a strainer.  Then place on a towel and keep patting all the leftover buttermilk out.

Here are a few pictures of the end stages.  It was a lot of fun and the smell and taste of the butter is incredible!

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By | 2017-10-05T20:40:57-04:00 February 6th, 2012|Nutrition, Recipes|4 Comments

About the Author:

I am a mother of 3. We eat nourishing and traditional food at home. We use natural healing successfully with essential oils, herbs, and homeopathy. We love being in the outdoors and living the "green" life.


  1. Green Boot Grammie February 18, 2012 at 12:11 pm - Reply

    still waiting for my butter!

  2. Danielle Levins October 9, 2012 at 11:40 am - Reply

    Can you make a double or triple batch of this and then freeze it safely? Also, approximately how much butter did this make? I am definetly going to try this, thanks so much for the super easy directions!

    • Green Boot Kaley October 9, 2012 at 1:24 pm - Reply

      I have never tried to double or triple the batch. You may have to mix it faster and a little longer. I would first try to double it…just to make sure. My recipe equals 1 pound of butter (give or take a little). It freezes nicely. Try to freeze it as fresh as possible. Good Luck ! HTH 🙂

  3. […] 1 cup (2 sticks) butter, softened (make your own butter) […]

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