Have you ever made butter at home? It is very easy and can be very fun, especially if you have children. Have you ever used heavy cream to make your own whipping cream for a dessert? You are basically doing that same thing, but even after it turns to whipped cream you keep on mixing it.
There are several ways you can do it. The easiest way is to use your mixer. I let my cream get almost room temperature before I start, but you can use cold cream. I find it turns to butter faster if I let it get a bit warmer. Pour the cream into a bowl and start mixing it. You will notice that it fluffs up and the volume almost doubles. Keep that in mind when choosing what size of bowl to use. Mix it until you start to see yellow butter buds, that are more solid looking, separate out. As you continue to mix, you will see a definite separation of yellow butter and white butter milk. Pour the butter milk off into a container to keep. It is really sweet and good at this point and not at all like the buttermilk you find in the store. If you put it in the fridge it will keep a couple of days, but it will start to thicken and sour up a bit. It is good to use when making pancakes or other recipes calling for buttermilk. Get as much butter milk out of the butter as you can. This allows the butter to be sweeter and to last longer. You can press it out with the back of a wooden spoon by folding it over and over. The butter can be drained over a bowl, or you can just start rinsing with very cold water. I have seen people put water back into the bowl after draining the butter milk and mix it a bit more. No matter what method I use to get the butter milk out, I always end with rinsing it several times with very cold water.
Pour your cream into a jar. Only fill your jar half way. It will double in volume before it turns to butter. Put a lid on the top and start shaking. Once it fluffs up, you will have to shake really hard to get past that point. Then just follow the same instructions as above for draining the butter milk and rinsing the butter.
You can get a butter churn, but they are usually very expensive and often much harder to use. I have a half gallon glass butter churn, that has a little handle you turn to make the paddles inside rotate. The rotation of the handle is so small though that your hand gets tired. Look for a butter church with a large wheel on the handle. The larger the rotation, the less times you will have to turn it.
I make our cheese and normally use 4 gallons of milk at a time. I have to do that to keep up with the milk supply. I normally skim some of the cream off of the 4 gallons. I don’t do this because I want a lower fat cheese, but because I don’t have enough uses (animal wise) for skimmed milk and it is does still have some cream in it. Here is a gallon of milk from one of our cows. You can see the line that separates the cream from the milk. I open the jars up and I actually take a small taste from each one. One time we had a jar that the lid was from a pickle jar like the one in this picture. The smell of pickle was still in the lid and it made the milk taste a bit off. If I had not caught that, I would make a large cheese round that had an off flavor.
I use a gravy ladle to skim the milk. I sometimes will use a 1/3 cup stainless steel measuring cup to get the bulk off, and then get it off the sides of the jar with the ladle. This works best for me. See how thick the cream is. You can actually mound it up on a spoon.
You can see how thick it is down in the bowl. This cream tastes like ice cream. I love it.
This is why I use my DLX. The butter just works its way up on that paddle. I take the paddle out and just peel it off. It is always amazing to see how yellow the butter comes out. Doing it this way is easiest for me, because while the butter is being churned, I can do other things. I can hear when the butter starts to separate and come back and take care of it.
I peel it off and drain the rest through this cheese mold. It can easily drain for a few minutes while I finish up other things. As you can see in the next picture, I put a large canning ring under it to keep it up off the bottom of my bowl.
I then put the butter into that bowl and use a spoon to work out more butter milk. This bowl is very shallow and I tilt it as I work the butter. As more butter milk appears, I drain it off. I then rinse it several times with water until the water runs clear. I like to salt my butter. We like the flavor and it seems to last longer. I use Himalayan Pink Salt.
Then I pack it into a butter mold I have. I let it sit in the freezer or refrigerator to get nice and solid and then pop it out of the mold. I can either put it in the fridge to use or put it in the freezer, labeled with the date.
If you have any questions, please put them in the comments and I will answer them.