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How to make Homemade Butter

How to Make Homemade Butter (Bold Baking Basics)

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Hi Bold Bakers!

Butter is the backbone of all baking. Being from Ireland I know great butter. Usually I get inspiration for recipes from my Bold Bakers (that’s you!). How to Make Homemade Butter was requested a lot from people who said butter was very expensive in their country. However, after tasting this Homemade Butter I want everyone to make it! EVERYONE!

Not only was it fascinating to make but immensely satisfying.  It takes no time at all, no special equipment and it’s a pleasure to make. Also, make sure to check out more of my Bold Baking Basics.

How to Make Homemade Butter

Pour the cold cream into your food processor.  You can also use an electric hand mixer or stand mixer.

 

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Whip the cream until it separates. After around 2 ½ minutes you will see it start to over whip and really thicken, keep going. After around 4 minutes it should be fully separated. You can see yellow buttery solids and a cloudy liquid at this point.

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Once it separates pour in your ice cold water. This helps separate the butter fully and it separates from the liquid (buttermilk) and you will see even more buttermilk appear.

Place a sieve over a bowl and pour in the contents of the bowl. 

The liquid that remains is buttermilk.  Save the buttermilk in the fridge and use it in your baking or to marinade meat.

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Squeeze the butter solids in your hands to make sure there is NO more buttermilk in there. You want to remove it all otherwise your butter will be wet. Also you can squeeze it in a clean tea towel or a cheesecloth.

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Store in the fridge for 6 weeks and use in your baking, savory dishes or even on toast.  

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How to Make Homemade Butter (Bold Baking Basics)
 
Prep time
Total time
 
Author:
Serves: 2 sticks
Ingredients
  • 3 cups (24floz/720ml) heavy cream (high fat content)
  • 1 teaspoon salt
  • 5 tablespoons Ice water
Instructions
  1. Pour the cold cream into your food processor. You can also use an electric whisk or stand mixer.
  2. Whip the cream until it separates. After around 2 ½ minutes you will see it start to over whip and really thicken. Keep going. After around 4 minutes it should be fully separated. You can see yellow buttery solids and cloudy liquid at this point.
  3. Once it separates pour in your ice cold water. This helps separate the butter fully separate from the liquid (buttermilk) and you will see even more buttermilk appear.
  4. Place a sieve over a bowl and pour in the contents of the bowl.
  5. The liquid that remains is buttermilk. Save it in the fridge and use it in your baking or to marinade meat.
  6. Squeeze the butter solids in your hands to make sure there is NO more buttermilk in there. You want to remove it all otherwise your butter will be wet. Also you can squeeze it in a clean tea towel or a cheesecloth.
  7. Stir in some salt or flavors to your soft butter. This recipe will yield you over 2 sticks/ 10oz/ 300g of butter.
  8. Store in the fridge for 6 weeks and use in your baking, savory dishes or even on toast.
Notes
Dairy free milk will no work for this recipe. You need dairy cream

Use a cream with a high fat content. The higher the better.

 

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217 Comments

  1. Etta on April 19, 2018 at 7:13 am

    Hi Gemma! I found your site from Facebook. I love doing desserts. In fact I just made 18 dozen No Bake Cookies for my nieces wedding next Saturday. I hardly ever read my email so I haven’t signed up for your weekly letter but I do read your sites every day. I love them! You are not only kind and soft spoken but so knowledgeable in the kitchen. Today I copied the banana bread and butter recipes. The bread for today and butter when I get to the store for cream. I’m a disabled senior citizens so it may be awhile. Anyways, Gemma, keep up the good work and God bless you and yours! ‘Tilnext time………Etta

    • Gemma Stafford on April 20, 2018 at 7:23 am

      Hi Etta,
      How lovely to hear from you. Thank you so much for your kind words. I am happy that you like the recipes here.
      The banana bread is a great one, it keeps really well too, and the butter is a treat!
      how lovely, we love to have homemade things at our family weddings too, really adds something personal to the day. Well done you.
      I do hope you have a lovely day out now too, always a great occasion,
      Gemma 🙂

      • Shari on April 21, 2018 at 5:34 am

        Is it possible for this homemade butter to be better than Kerrygold Irish Butter? Once I discovered Kerrygold I never went back. I get it at Costco and find the price reasonable but should the need arise I’ll be excited to try your recipe.

        • Gemma Stafford on April 21, 2018 at 6:50 am

          lol It’s good I’ll admit but Kerrygold is the best butter out there.

          I get mine at Costco too. It’s the best price out there.
          Glad you like it,
          Gemma.

  2. Gulya on April 7, 2018 at 10:53 am

    Hi Gemma,

    Can I use half and half to make a butter or its have to be cream?

    • Gemma Stafford on April 7, 2018 at 2:14 pm

      Hi,

      for butter it has to be full fat cream. Unfortunately half and half doesn’t have enough fat to work.

      Best,
      Gemma.

  3. NewbBaker on March 28, 2018 at 2:00 pm

    I happened upon your butter recipe on Facebook. I’m now a fan of your site! Thank you so much for teaching how to make homemade butter. I tried the recipe and it turned out great, I never knew butter and buttermilk were so easy to make at home. Going to save a lot of money…thanks again!! 🙂

    • Gemma Stafford on March 29, 2018 at 3:37 am

      Hi there,
      i am very happy to hear this, thank you for being in touch, good to have you with us,
      Gemma 🙂

  4. Andrea Price on March 21, 2018 at 6:28 pm

    I love baking and I’ve always wanted to try making Homemade Butter. I finally made some tonight, using your recipe and video. It turned out sooooo good! Thank you Gemma!!!

    • Gemma Stafford on March 22, 2018 at 4:05 am

      I am happy to hear this Andrea, good job!
      Gemma 🙂

  5. Precious Queen on March 19, 2018 at 4:12 pm

    Thank you for your recipe

    • Gemma Stafford on March 20, 2018 at 2:56 am

      Hi there,
      Thank you for being here,
      Gemma 🙂

  6. Ann P on March 19, 2018 at 12:20 pm

    I just made my first batch exactly per your video and directions. It is awesome. I doubt I will ever buy store butter again. Is the homemade better for you than store bought calorie or fat wise? Thank you so much.

    • Gemma Stafford on March 20, 2018 at 3:43 am

      Hi Ann,
      Good! I am happy that you found this worked well for you.
      Butter is the fat of the milk/cream. This is what it is, the cream you start with will have a fat percentage, and this is what the yield of butter will be. It is also the quality which will affect the butter, grass fed cows produce better butter for instance. So, this is about having something you can make at home, not necessarily better, or worse than the store bough one. Great when you have access to good quality fresh cream locally. A choice I suppose!
      Gemma 🙂

  7. Gracie08 on March 19, 2018 at 11:07 am

    I found your site not to long ago and am loving all the things I see. I have a long list of things I want to make. The other day I tried making homemade butter for the first time and was surprised at how easy it was. It took a little long to do but it might be because I had my stand mixer sit at a lower speed. When my boyfriend came home from work I toasted a slice of bread and put some of the butter on it. He was like so you made toast with butter. Then I told him I made the butter earlier today and that it wasn’t store bought. He says I am forever spending time in the kitchen making things. We stopped buying lunch meat at the store a year or more ago since now I cut my own meat and slice it on a slicer. Tastes so much better. This week I am hoping to make some homemade cream cheese. Can’t wait to try it.

    • Gemma Stafford on March 19, 2018 at 12:24 pm

      Gracie, good for you, I am proud of you!
      When I was growing up my mum made everything from scratch, and it was how I learned to do it too, it is easier when you know how.
      I am delighted to hear this, thank you,
      Gemma 🙂

      • Gracie08 on March 26, 2018 at 12:48 pm

        I use to help my mom in the kitchen a good amount of times. I would help her prep things for canning and vegetables for the freezer. Now during the summer I go to our local farm and get fresh picked vegetables and prep them and then vacuum seal for the freezer for the coming year. I also have started to do some canning of spag. sauce and fruit syrups when they are in season. We spend the colder months having fresh fruit desserts which is so much better than what you buy at the store. Our garden is only a small one that gives us fresh tomatoes, peppers and carrots during the summer. I learned about planting a vegetable garden from my dad and now I am teaching myself how to grow my own plants from seeds.

        • Gemma Stafford on March 29, 2018 at 4:22 am

          Hi Gracie,
          That sounds really a delightful way to live, so good for you and for the planet too, well done.
          The freezer really does a great job, a savior of the fresh produce, and summer fruits are really brilliant from the freezer when well packed, well done you,
          Gemma 🙂

  8. Rose on March 7, 2018 at 11:02 am

    You are so patient.

    • Gemma Stafford on March 9, 2018 at 6:38 am

      Hi Rose,
      Yes! I think I really am a patient person, but really it comes from wanting to understand the issues. All of the questions help me too!
      Thank you for your kind comment,
      Gemma 🙂

  9. carollee more on March 7, 2018 at 12:52 am

    how to make cream cheese and can you freeze it

    • Gemma Stafford on March 7, 2018 at 1:22 am

      Hi Carolee,
      Yes, you can freeze it. It may be best to press it into shape before you do, all will be well,
      Gemma 🙂

  10. Lisa Murchison on March 4, 2018 at 2:32 pm

    I ran across your site today searching for alternative ways to make butter. Ive been making butter for years with heavy whipping cream and always get amazing butter which I form into sticks wrap in wax paper and freeze. But today I have fresh cream that my friend hand delivered to my front door and i wanted to make sure of the proper process as not to waste this beautiful fresh cream. I ended up making it the same way I do with heavy whipping cream and once again I had a beautiful turnout and ended up with 12 sticks of butter. Also a tip for the ones using heavy whipping cream once it turns into whipped cream keep going (it does take longer but don’t give up) and soon you will start to see it get thicker, turn a light yellow, and separate. Then strain, rinse, and wrap in wax paper or put in a bowl.

    • Gemma Stafford on March 5, 2018 at 2:29 am

      Thank you Lisa,
      Gemma 🙂

  11. Aida michelle on February 21, 2018 at 12:38 pm

    I just did this butter, I made it with whipping cream with 35% fat and my hand mixer took almost 6 minutes and soo worth it! Is light and slightly salted, my son mention that taste as the European butter and over the bread made with your creazy dough is simply delicious. Gemma thank you for all your recipes. A big hug from Panama!!

    • Gemma Stafford on February 22, 2018 at 3:59 am

      Hi there,
      Good, I am really happy you managed this well.
      The higher the fat content of the butter, the higher the yield. Here in the US our cream seems to be generally 35%, it works well. In some places it is as high as 49% and this whips up really fast, and the yield will be higher.
      It can be a treat in some places, and I am delighted you found it,
      Gemma 🙂

  12. Melissa Chenoa Marquez on February 18, 2018 at 2:29 pm

    Ah I did this just the other day using heavy whipping cream and my stand mixer and it turned out amazing! I was really confused at first because it turned into whipped cream first. But I just kept mixing and added a splash of milk and viola, butter! And man is it good stuff, the buttermilk made great bread too! 😄

    • Gemma Stafford on February 19, 2018 at 3:08 am

      YEA!
      Melissa, you have made me smile!
      Well done to you, perseverance pays off,
      Gemma 🙂

  13. Ashley Lee on January 12, 2018 at 8:57 am

    In your recipe, you state that you’ve used a standing mixer for the butter. What attachment did you use and what speed was it on?

    • Gemma Stafford on January 12, 2018 at 6:06 pm

      Hi Ashley,

      I used the whisk attachment on medium speed. 🙂

  14. Bolo33 on January 4, 2018 at 9:16 pm

    I had the same issue used heavy whipping cream and it just turned into whip cream. I’ll have to look for actual heavy cream tomorrow. Was looking forward to having homemade butter with toast.

    • Gemma Stafford on January 5, 2018 at 11:48 am

      Hi there,
      Where I grew up in Ireland there was only dairy cream. When I started BBB I suddenly became aware of the variety of things out there called cream.
      Normally a real dairy cream will be labeled ‘Fresh Dairy Double or Heavy Cream’.
      It does seem difficult to get the information you want, but it should be clear from the back label. No added ingredients, just fresh dairy cream.
      I hope this is of help,
      Gemma 🙂

      • Sara on March 7, 2018 at 5:50 pm

        Hi
        Im in saudi arabia. Can you plz tell me which cream we have to buy? Whipping cream or fresh cream? Im confused
        Waiting for reply
        Thanks

        • Gemma Stafford on March 8, 2018 at 3:42 am

          Hi there,
          The cream which I use for all of my recipes is fresh dairy cream from cow’s milk. This cream must be kept cold, it will spoil at room temperature. The cream which will whip up well will have a fat content of 35% – 49.4%. This is what is known as double/heavy cream. This is the only cream which will work in my ice cream recipes, and is the one which works best in my cheesecakes.
          This should be in the chill cabinet in your store, and be liquid,
          Gemma 🙂

    • Lisa on January 11, 2018 at 7:13 pm

      I purchased heavy whipping cream. Mine also did not turn into butter at first. However, I noticed on my food processor that I have a line for max liquids. I added more heavy whipping cream to that line, turned it back on, and in a few minutes I had butter! I just did not have enough liquid in my food processor. Hope this helps. 🙂

      • Ashley Lee on January 12, 2018 at 8:56 am

        You used “Heavy Whipping Cream” and managed to turn it into butter? How? The container I bought was nearly 800ml of cream and I used the paddle attachment in my Kitchenaid standing mixer for 10 minutes. It never turned to butter, just whipped cream…

        • Christy on January 28, 2018 at 12:53 pm

          I’ve been making this recipe for about a year now, and it’s one of my favorite semi-homemade (I didn’t milk the cow, after all) creations! I sometimes add a little sour cream to the mix (it usually takes 12-15 min on setting 8 of my KitchenAid stand mixer before the solids separate, but it’s so worth the wait. The slosh sound says “Hey, I’m ready!” Best buttermilk in the world. Lovely, rich creamery butter recipe!

  15. Sakshi on December 26, 2017 at 5:51 am

    I tried making it in the food processor. My heavy cream only whipped and didn’t turn into butter although i tried it for 6 more minutes when nothing happened after 4 minutes which makes it 10 minutes altogether. What went wrong? :'(

    • Gemma Stafford on December 27, 2017 at 3:58 am

      Hi there,
      The cream which I use for all of my recipes is fresh dairy cream from cow’s milk. This cream must be kept cold, it will spoil at room temperature. The cream which will whip up well will have a fat content of 35% – 49.4%. This is what is known as double/heavy cream. This is the only cream which will work in my ice cream recipes, and is the one which works best in my cheesecakes.
      Butter is the fat of cows milk, in cream this is concentrated. You cannot fail to make butter if the cream you have is the right one. Manufactured creams are not real cream, they are made with milk powders and milk fats. These will not make butter, I am sorry,
      Gemma 🙂

      • GayLynn on April 16, 2018 at 1:17 pm

        Gemma,

        I just saw this on Facebook. I cannot wait to try. You mentioned a cheesecake, my Mom still talks about one that my great aunt made back in the day when we had dairy cows. I would love to know a recipe to try. I have access to double cream like you describe. Thanks in advance for any feedback.

        • Gemma Stafford on April 17, 2018 at 8:28 am

          Hi there GayLynn,
          I do hope you enjoy your own butter, it is fun to make, and you can use the buttermilk as a marinade, or in your baking.
          Was that a baked cheesecake? You will find a load here (https://www.biggerbolderbaking.com/how-to-make-marshmallow-fondant/).
          It may have been a New York style cheesecake, baked, and really delicious too. Lovely to have great food memories!
          Try the Oreo No Bake one here too, it is really delicious, and impressive too, and will work well with your double cream, and a block of cream cheese.
          I hope you have fun with these recipes, thank you for being in touch,
          Gemma 🙂

  16. Claudia on December 25, 2017 at 4:51 am

    Hi Gemma, great video! However, I’d like to ask what brand is your food processor? Does different brand means different time needed for pulsing?
    Thank you so much!

    • Gemma Stafford on December 25, 2017 at 5:59 pm

      Hi Claudia,

      Really glad you like the video. So all brands will be roughly the same with regards to pulsing. I use cuisinart. I bought it 6 years ago and I have used it 100’s of times with no trouble. 🙂

  17. Ladyb on December 21, 2017 at 6:22 am

    Hi thanks for the butter awareness. I tried making my based on what i saw you do I used full cream that contains 3g of fat but no visible result. I used a hand mixer for over 15mins nothing to show. Pls is there a percentage of fat in a milk cream that can give a better result like yours? Or was I didn’t use the proper cream?

    • Gemma Stafford on December 21, 2017 at 8:25 am

      Hi there,
      It sounds like you have milk, not cream.
      The cream for butter needs to be as high a fat content as you can find, 35% is as low as will work, 49% about as high as you will find. I think you have the wrong thing, full cream milk will be 3% fat content 🙂

  18. Sana on November 29, 2017 at 9:44 am

    Hi Gemma,

    I loveeeee your recipes!!!!! You are truly amazing!!
    But today i am trying to make homemade butter, as I could see that you have mentioned we need fresh cream for this, i bought the same, but my cream was quite thick so i added a little bit of milk in it. But its just not thickening now, its been more than 10 mins.

    • Gemma Stafford on November 30, 2017 at 5:47 am

      Hi Sana,

      So you need to let the cream mix and separate by itself. It only takes a few minutes. Did it separate into butter and liquid??
      No need to add milk into it however that shouldn’t have harmed it.

      Let me know,
      Gemma.

      • Sana on November 30, 2017 at 8:19 am

        Hey Gemma,

        No dear, it didnt separate! The cream is still in my fridge! I transferred it into a bowl and kept it in the fridge. I dont know what went wrong….maybe i bought the wrong cream. Shall i buy whipping cream, fresh cream or cooking cream?

        • Gemma Stafford on November 30, 2017 at 4:50 pm

          I am going to say whipping cream is what you need. It might just have been the cream. I hope it works out the next time.

          Gemma.

  19. Susan Kindell on November 28, 2017 at 9:08 pm

    Hello from Washington State! Came across the butter video today and am going to make it this week. I was wondering about adding honey to it…how much would be too much, and at what point should I add it in?
    Many thanks!

    Susan

    • Gemma Stafford on November 30, 2017 at 5:37 am

      Hi Susan,

      Welcome to my website. I would say 2-3 tablespoons and then taste. You might be able to add even more. Add it in once the butter is totally finished.

      Good luck and share a picture when you are done 🙂
      Gemma.

  20. Sarah on November 23, 2017 at 4:00 am

    Since salt was used to preserve it back in the day, does that mean if I add salt I can keep the butter in my butter keeper on the counter or does it have to stay in the fridge? If I can keep it on the counter, do you know approximately how long?

    • Gemma Stafford on November 23, 2017 at 9:19 pm

      Hi Sarah,

      So it will last on the counter for 3 days and in the fridge for 14 days. 🙂

  21. Debbie on November 22, 2017 at 2:46 pm

    Our store only had heavy whipping cream, I tried this 3 times & even went back to the store for just heavy cream . Mine never turned out & separated. Just looked liked whip cream. Was so disappointed for I really wanted butter!

    • Gemma Stafford on November 23, 2017 at 9:31 am

      I’m sorry to hear that, Debbie. Did your consistency match the one in my video. Let me know and I’ll see where I can help. 🙂

  22. charity kome on November 22, 2017 at 2:02 pm

    Hi Gemma,
    Im from nigeria.Your videos are truly the best…i love your ideas too. You make cooking really interesting. Please, I would like to know how to make butter using full cream powdered milk, I saw some videos on it but want to opinion on it ..thank you.

    • Gemma Stafford on November 23, 2017 at 9:06 pm

      Hi,

      Delighted you like my recipes. So unfortunately I don’t think it is possible to make it using powdered milk. The cream you use has to be fresh.

      Hope this helps,
      Gemma.

  23. Lovely Queen on November 18, 2017 at 11:13 pm

    Hi Gemma

    Just wanna ask, what is lactic butter? I notice this new product and wondered if i can use it for buttercream? It’s unsalted by the way

    Thanks

    • Gemma Stafford on November 19, 2017 at 2:34 am

      Hi there,
      Lactic butter is not usually used in sweet baking in the US. It is made with a soured milk, and has the tang of yogurt. It is lower in moisture than butter made with fresh cream.
      I have never used it for baking, and I think you will not find many who do at home. However it should yield very good results, as it is slightly acid in nature. buttercream I think may be an exception to this, I am not sure how it would taste, I think you will need to experiment with this. You can make a little bit, 1 oz of butter to 2 oz of icing sugar. I think it was a way of adding life to butter in cold countries prior to domestic refrigeration, but I am not sure. This product is also known as cultured butter in some places.
      Good question, interesting!
      Gemma 🙂

      • Lovely Queen on November 19, 2017 at 3:23 am

        I actually live in hot country ><

        At least better use this butter rather than margarine, right? And the lactic butter actually imported from Germany

        • Gemma Stafford on November 19, 2017 at 9:26 am

          Hi there,
          Yes, and I will be interested to hear how it works for you too, I will also test it if I find it.
          Onward and upward!
          Gemma 🙂

  24. Cee Stangarone on November 11, 2017 at 8:28 am

    Hello from Connecticut, USA! We LOVE your videos! The kids (ages 6 and 7) and I are making this today — and tomorrow we’re doing the cream cheese recipe. We want to make a large batch of specialty butters and cream cheese to jar and give away as gifts for the holidays. What are some sweet and savory alternatives that are a hit with a crowd? You mentioned orange peel and sugar or herbs – do you have measurements on any specialty butters or cream cheese?

    • Gemma Stafford on November 20, 2017 at 9:46 am

      Hi Cee,

      That is such a great idea. I love that.

      So honestly I would just eye ball the mix in and I’m sure however much you add they will taste great.

      You could do:
      chili and garlic
      Herbs de provence
      Orange zest
      Paris butter (chilli, thyme, garlic)

      Check on Pinterest for more ideas 🙂

  25. Brittany on November 8, 2017 at 11:25 am

    Hello! I am trying to currently make this recipe. The butter started to form nicely and then it turned all into liquid again. Am I doing something wrong? How do I fix this? The whipping cream I used was quite expensive 🙁

    • Gemma Stafford on November 8, 2017 at 11:29 am

      Hi Brittany,
      This will only work with fresh dairy cream.
      . Fresh dairy cream comes from cows milk. It is usually found in the chill cabinet in your store or market. It will spoil if left at room temperature for even a short time, and in the fridge in a few days. Fresh dairy cream will whip from about 35% fat content. This is usually labeled double cream. Heavy cream will be about 49% fat content, and will whip up quicker than double cream. The higher the fat content of the milk, the higher the yield of butter. This is what I use for most of my recipes. My ice cream recipe will not work with anything other than this fresh dairy cream. I some places, and these are usually places where they do not have a dairy industry you will not find this product. Manufactured alternatives, while they are good for some things, will not work for butter. I hope this is of help.
      Gemma 🙂

      • Ashley Lee on January 2, 2018 at 5:45 pm

        I used my standing mixer with the paddle attachment and used Heavy Whipping Cream. I had it on medium speed for 10 minutes and all it produced was whipped cream.

        • Gemma Stafford on January 3, 2018 at 5:45 am

          Hi Ashley,
          if this were real dairy cream then you could not whip it for 10 minutes without converting it to butter. I am mystified, what is written on the carton? Did you buy it in the chill section of your store, something is just not right.
          At the highest, heavy/double cream wil lhave a fat content of 49.4%. This will whip up to a thick cream in less than 2 minutes, you would need to stand over it to stop it turning to butter, as I know to my cost, I have made accidental butter on many occasions!
          I am sorry, but I do not understand this,
          Gemma 🙂

          • Ashley Lee on January 3, 2018 at 7:19 pm

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            Box itself says total fat roughly 8%. You buy it in the refrigerated section of the grocery stores near the milk and other things like coffee creamers.



          • Gemma Stafford on January 4, 2018 at 5:23 am

            Hi Ashley,
            I checked this out. This is a product, which is a bit like a set milk, though higher in fat. (Ingredients Heavy Cream, Skim Milk, Carrageenan, Mono- and Diglycerides, Polysorbate 80) If this were fresh dairy cream it would not have additional ingredients. Dairy cream is just cream, and on the pack it will say just this Dairy Cream, Heavy/double, and the fat content will be 35% +.
            Butter is the fat of milk/cream. The higher the fat content the higher the yield.
            You will never make butter from a product like this, it is simply a different thing, very useful, but not suitable for this purpose.
            Thank you for letting me figure this out, you should be able to find real dairy cream where you live Ashley, spend a few minutes checking all the offerings in the chill cabinet.
            I hope this is of help to you,
            Gemma 🙂



  26. Catalin Dobre on November 3, 2017 at 1:38 pm

    Hello!
    Thank you for the recipe!
    Gemma, here in Romania, in the countryside where I live, I have acces to fresh raw milk and therefore cream.
    Would the home-made butter be better in baking and pastry, and reach the 82% fat content point that I understand is required for pastry products?
    I’ve recently struggled with a type of butter (80% fat), while making mousseline cream. I probably need to buy higher fat content butter or as I said, make my own. Prices for butter here are going up, as I understand it is happening all over Europe.
    Thank you for your help!

    • Gemma Stafford on November 4, 2017 at 10:01 am

      Hi Caitlin,
      Butter is the fat of the cows cream. It is what it is, and has a very small milk residue. Almost all butter will be about 80% fat content. In Ireland I find it about 82% but unless you clarify it you will not get better than that, and it is not necessary either.
      So, when you work with pastry keep everything as cold as possible, and work really fast. Do NOT over wet the pastry, this is the enemy, better too dry than too wet. I find if I mix in the water with a table knife I can control it so much better, then refrigerate to rest it, and away you go. BE QUICK!
      Hope this is of help,
      Gemma 🙂

      • Catalin Dobre on November 5, 2017 at 10:25 am

        Thank you!

  27. Lamgirl on October 17, 2017 at 12:54 pm

    Hi Gemma,I’m from Nigeria, West Africa…I really love your recipes👍.I was wondering if real/fresh cow’s milk will be good to make homemade butter cos whole cream will def be expensive and I would really love to have butter all the time for baking as I just made a healthy banana bread using 100% whole wheat flour,oats,honey,eggs,cinnamon,and unsalted butter(brand:ambassador) and its expensive here…$5 for the small size 200grams. I normally use coconut oil that I make myself but couldn’t so I opted for unsalted butter and the taste was heavenly! even better than the one I used coconut oil in making so i would love to continue using butter so I think it will be cheaper making it at home.So can fresh cow milk be used?

    • Gemma Stafford on October 18, 2017 at 2:53 am

      Hi there,
      So nice to have you with us in Nigeria. To understand this you need to know a few things.
      1. Milk directly from the cow is a wonderful thing to have available. It contains about 3.5% fat, which is the cream, which you will see settling on top of the milk as it stands.
      2. Cream is separated from large quantities of milk to make butter, about 2 gallons to make one pound weight. (450g).
      3. The butter I make here is made from cream, not milk. This is heavy cream/double cream. The higher the fat content, the higher the yield, butter is milk fat!
      4. The cream I buy is 49.4% fat content.
      5. As an additional piece of information cream will whip at about 35% fat content, but the yield of butter will be less.
      6. The residue, when you remove the fat/cream from the milk, is buttermilk.
      So, now you know why it is so expensive where you live. Traditionally butter was used in cold climates, and prior to refrigeration it was a way to preserve milk for winter use.
      In hot countries this was really not so much a tradition, and before refrigeration it was impossible. I do hope this is of help to you, and pwrhjaps to others. Thank you for your question and comment,
      Gemma 🙂

  28. Dev on October 13, 2017 at 7:07 pm

    I have to wait until 6 weeks then i can use it or i can keep and use it until 6 weeks long?

    • Gemma Stafford on October 14, 2017 at 7:17 am

      Hi Dev,
      This butter will keep really nicely for six weeks in the fridge. Longer in the freezer.
      Salt was used in butter to preserve it, prior to refrigeration being common in homes. If you do not add salt it is known as sweet butter, and will be perfect too.
      Gemma 🙂

  29. Dev on October 13, 2017 at 7:04 pm

    If i’m not using the salt, can this make unsalted butter?
    or i must use the salt?

  30. Sumayya Umar on September 17, 2017 at 7:13 pm

    Can I use this butter for your puff pastry recipe?

    • Gemma Stafford on September 18, 2017 at 1:41 am

      Hi there,
      Yes! This is butter, when you refrigerate this it will firm up, and can be grated.
      Butter is the fat content of cows milk, and that is what this is too. The liquid left behind is buttermilk. You can use this too in baking,
      Gemma 🙂

  31. Zayan B. on September 14, 2017 at 5:33 am

    I was wondering if I could use full-fat milk for this recipe instead of cream?

    • Gemma Stafford on September 14, 2017 at 4:25 pm

      Hi,
      for this recipe you have to use cream so that it separates. Milk will not do the same thing. Sorry.

      Hope this helps,
      Gemma.

  32. fatimah on September 11, 2017 at 12:12 am

    lhelo Gemma nice work your doing am inspired by your talent and hard work am in Africa n I watch and downlaod your vedios and share with friends .pleses would appreciate it if you post a tutorial on home made Mayo because it’s getting expensive here in my country and I love mayo I would love to know how it’s made and to save some money .:-)thank you God bless you

    • Gemma Stafford on September 11, 2017 at 1:39 am

      Hi Fatimah, good that you are with us in Africa.
      I have this on my list for some time, and really should get to it. There are a great number of tutorials online, I like Jamie Oliver’s one, and really it is what it is! Oil, mixed with egg yolks and seasoning. The process of introducing the oil to the egg yolk is what matters (emulsifying), it must be done gradually, little by little, or the egg will reject the oil, and the sauce will split. A little warm water may rescue it. It is a great technique to learn though, as you can use it for other sauces too, such as Hollandaise, delicious with fish, eggs etc. Do check it out online, i wil ltake some time to get to it,
      Gemma 🙂

  33. Katie Pyeatte on September 2, 2017 at 9:15 pm

    Hi Gemma I was wondering if the heavy cream used in this recipe would be the same as whipping cream?

    • Gemma Stafford on September 3, 2017 at 11:23 am

      Hi Katie,
      I do not really know what you mean by whipping cream, as it is called various things. The cream used for butter is a heavy dairy cream. This is cream, which is a natural part of cow’s milk. It is a fresh product, the full fat version of which is known as Double cream and is 35% – 49.4% (Heavy) fat content. This is the one which will whip up really quickly and hold its’ shape. It must be kept cold, it will spoil in a day or so if stored at room temperature. The higher the fat content, the higher the yield of butter, butter is the fat! The liquid left behind is buttermilk.
      There is a product called whipping cream in some places, it is a mix of milk powder and milk fats, and is not real dairy cream for this purpose. if it is not stored in the chill cabinet in your store, it is not suitable. i hope this helps you,
      Gemma 😉

      • Rena poh on November 20, 2017 at 8:13 pm

        Hi gemma…want to know…is it the same full cream milk with your heavy cream?

        • Gemma Stafford on November 21, 2017 at 1:32 am

          Hi Rena,
          Full cream milk has a fat content of 3.5%.
          The cream I use for this butter has already been collected from the milk, and is at least 35% fat content, but up to 49.4%.
          So, you would need gallons of milk to make one pound of butter. You will make about 1/2 the volume of cream into butter.
          It is a different thing really,
          Gemma 🙂

  34. Maryam on August 29, 2017 at 11:39 pm

    Hi Gemma,
    Thank you for answering my question. Once again I have another question, unsalted butter is the butter that have
    no salt inside and seasoning because I want to know the different between salted butter and unsalted.

    • Gemma Stafford on August 30, 2017 at 1:16 am

      Hi Maryam,
      Salt in butter was used to preserve it, long ago, and before people had fridges in their homes. In Ireland, where I grew up, unsalted butter is still a second choice, it is a matter of taste! When baking if you use unsalted butter, use a pinch of salt in the bake, all sweet thing benefit from this.
      Unsalted butter (sweet butter) is a great choice for frostings, and for general baking. The only difference in salted butter is the addition of a little salt! it is otherwise the same thing. I hope this helps,
      Gemma 🙂

  35. Maryam on August 29, 2017 at 4:24 am

    Hi Gemma,
    I like your recipes, it’s very simple and delicious. My question is can I use homemade butter for making cake or any type of baking. Thanks.

    • Gemma Stafford on August 29, 2017 at 6:21 pm

      Hi Maryam,

      Use it in any baking or cooking, it will work great :).

  36. Joanna Intia on August 25, 2017 at 8:29 am

    Can I make this using a blender? And by the way, your videos and recipes are the best!! Short but concise. More power and God bless you Ms. Gemma. ☺️

    • Gemma Stafford on August 25, 2017 at 2:22 pm

      Hi Joanna,

      I really am delighted you like my recipes. Thank you for being apart of the community.

      So yes you can use a blender. It should work well.

      Happy Baking!

  37. Shruthi Achut on August 18, 2017 at 10:15 am

    Hi Gemma,
    My family and I use buttermilk to condition our hair after shampooing… Amazing results, Its better than any conditioner available in the market and full natural too… Who’d want to dump chemicals in their hair when natural alternatives are better ! 🙂

    • Gemma Stafford on August 18, 2017 at 11:37 am

      Hi Shruthi,
      Where has this great alternative been all of my life? thank you, and I am sure other bold bakers will thank you too!
      Gemma 🙂

      • Shruthi Achut on August 21, 2017 at 8:27 pm

        We learn a lot from each other ! :D. The other day I was just telling my grandmother how you guys use buttermilk for breads and cakes. She was astonished . Apparently she didn’t know it was edible. She decided to give it a try and used it to make the roti ( Indian flat bread) dough yesterday. We have rotis everyday here, with vegetable.
        The rotis she made with buttermilk were rich , intense and super delicious. Now my gran says she’ll make rotis with buttermilk when guests come home. 🙂
        Thanks for everything Gemma. 😀

        • Gemma Stafford on August 22, 2017 at 1:54 am

          Hi Shruthi,
          I am so happy to hear this. Thank your grandmother for me too, I am proud that she took your advice.
          Yes, we really do learn from each other, I get great ideas, and help here from you guys, so thank you too,
          Gemma 🙂

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