How to make butter

How to Make Butter in a KitchenAid Stand Mixer - Real Butter RecipeIt doesn’t take much to convince me that making something yourself is always better than store bought… This is also true for Butter. After making it once in my KitchenAid Stand Mixer, I couldn’t believe my taste buds – It was so creamy and full of flavor!  Plus, the byproduct when making butter is Buttermilk… perfect for those who use Buttermilk or Starter for cultured dairy.

Here’s How to Make REAL Butter using a KitchenAid Stand Mixer at home in less than 10 minutes.

The Tool & Ingredients Used in this Recipe:

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For more info about cultured dairy, yogurt & cheeses visit Cultures for Health.

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You can make your own REAL Fresh Butter in less than 10 minutes in your KitchenAid Stand Mixer! This Step-By-Step Recipe & Video will show you how.

  • 2 Cups Raw or Pasteurized Whole Whipping Cream
  • 2 Quarts Ice Water
  • Salt, Seasonings, or Herbs to Taste (optional)
  1. Optional: 1/2 hour before beginning, remove Whole Whipping Cream from fridge and let sit on kitchen counter to speed up the separation process.
  2. In your  KitchenAid Stand Mixer, pour whipping cream into mixing bowl.
  3. Using the Wire Whisk/Whip Attachment, and Splash Guard (if you have one), begin mixing the Cream.  Start on Speed 1 and work your way up to 10.  You may need to hold a kitchen towel over the openings to prevent excess splashing.
  4. In approximately 3 minutes you will notice the butter fat separating from the buttermilk.  Once the butter fat coagulates and sticks to the whisk, you can drain off the buttermilk into a mason jar for later use.
  5. Pour approximately 2 cups of your ice water over the butter, into the mixer, and rinse the remaining buttermilk out of the butter by running mixer on medium speed.  Be sure to use your kitchen towel to cover up any open areas to avoid splashing.
  6. Once again, drain the excess water at the bottom of the mixing bowl – this time draining it in the sink. (there is no more usable buttermilk from this point on).
  7. Repeat the cold water rinse (3-5 times), until water is clear after mixing. Drain any remaining water into sink.
  8. Using your spatula, loosen the butter from the whisk and press butter fat onto the side of the mixing bowl to remove any excess water.
  • This recipe makes approximately 1 Cup (8 ounces or equivalent to 2 Sticks) of Butter, but feel free to scale it in half if you don’t need so much.  It also makes approximately 1 Cup (or 8 ounces) of Buttermilk.
  • Butter with water left inside of it, will spoil very quickly – so be sure to remove as much water as possible.  Some people even press their butter with a cheese cloth to ensure maximum water removal.
  • Once all water content has been pressed out of the butter, you may mix in salt, seasonings, or herbs to your taste.
  • If you don’t plan to use the butter immediately, you can store it in the fridge for up to 2-4 weeks in an airtight container.  You can achieve longer storage times in the freezer – just be sure to protect your butter from freezer burn by storing it in an airtight container.
  • Serving Size: 1 Tablespoon
  • Calories: 102
  • Sugar: 0 g
  • Sodium: 0 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 0 g
  • Fiber: 0 g
  • Protein: 0 g
  • Cholesterol: 0 mg

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Noirin LynchNoirin is a former preschool teacher turned stay at home mom who loves finding fresh, fun ways to help kids learn. Her family enjoys spending time in their tiny urban farm with their chickens, bunnies, and rows and rows of crops. For some fabulous science inspiration, check out Noirin's Dancing Frankenworms and Fizzy Scented Bath Bombs. Noirin Lynch

How To Make Coconut Butter Completely Smooth!

Okay and here’s my final little tip for you (you thought this post was over didn’t you? ), as you can see in the photos above, the texture of the coconut butter is grainy. This is not a problem at all! I assure you. And you don’t have to do anything about that. It’s totally fine to leave it like that. It’s delicious, it’s perfect, grainy is not an issue in any dimension.

But if you want to have literally exactly what you would get if you bought a jar of coconut butter from the store right now, then…. you can have that too. All you have to do is after you have processed it up in your food processor into the liquid form, then you put it into your blender and blend for about a minute and you get it totally perfectly smooth that way.

You don’t want to make the coconut butter from scratch in the blender though, you want to do it in the food processor as explained above, the blender is just for the final (totally optional, mostly cosmetic) smoothing step! These pics below show the exact same coconut butter as above, just blended up in my Vitamix for a minute. Ta da!

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Coconut butter in a glass jar with a spoonful of coconut butter hovering above it to show the texture. Coconut butter in a glass jar with a spoonful of coconut butter held above it with coconut butter drizzling down.

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Learn how to make coconut butter in 15 minutes with 2 easy ingredients and a food processor! Rich, creamy, delicious, and so easy (not to mention affordable) you’ll want to make it yourself all the time from now on!

  • 4 cups (320g) Dessicated Coconut
  • 1 Tbsp Coconut Oil (Melted)
  1. Add 3 cups of dessicated coconut to the food processor and begin processing. After 3-4 minutes it will start to process down and look a little sparse, that’s when you can add the remaining cup of dessicated coconut in.
  2. Continue to process, as it starts to form into clumps, add the coconut oil as the machine is running and keep processing until it forms a liquid.
  3. Stop the machine and scrape down the sides when needed.
  4. It will take around 12-15 minutes in total to get to the liquid consistency.

*Once it has reached a liquid consistency in the food processor (as pictured in the blog post), it will still have a grainy texture, this is completely fine and it’s fine to use exactly as is. However, if you want it to be completely smooth, you can move it to your blender at this stage and blend it for a minute or so to get it completely smooth.

*Store sealed in a jar at room temperature, it will tend to harden, stand the jar in a bowl of hot water to let it melt, stir well and it will be ready to use. Lasts at least 2 weeks.

  • Serving Size: 1 Tbsp
  • Calories: 119
  • Sugar: 1.1g
  • Sodium: 5mg
  • Fat: 11.7g
  • Saturated Fat: 10.8g
  • Carbohydrates: 3.7g
  • Fiber: 2.6g
  • Protein: 1.1g

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