Making Butter from Fresh Cream
How to Make Butter from Fresh Cream -just like we do on the farm
Hey friend — I’m so glad you're back in the Little Red Farm kitchen with me today. If we haven’t met yet, I’m Mindy, the raw milk dairy farmer here at The Little Red Farm. Today we’re making something simple, traditional, and honestly a little magical: homemade butter from fresh cream.
So grab yourself a fun drink, put on some relaxing (or energizing) music, and let’s make butter together.
Hi I'm Mindy!
Homesteader, mama, and home-cook since the ’90s. I share simple, heart-filled meals, raw milk wisdom, free range chickens, and encouragement for the everyday mama. So glad you’re here friend!
- Fresh cream (raw cream from a farm or heavy cream from the store)
- Cold water
- Salt (optional, to taste)
You don’t need anything fancy to make butter. Use what you already have in your kitchen.
- Stand mixer (like a KitchenAid) with whisk or paddle attachment
- Blender, smoothie maker, or NutriBullet
- Fine mesh sieve or strainer
- Bowl for rinsing butter
- Parchment paper
- Optional: butter paddles
- Optional: butter bell for storage
You can even make butter in a jar by shaking it, which is a fun project for kids.
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Yield: About 5–6 ounces of butter per 2 cups (1 pint) of cream
Prep Time: 5 minutes
Mixing Time: 5–15 minutes depending on method
Processing Time:
Total Time: About 15–20 minutes
Rule of thumb: About 3 pints of cream = 6 cups of cream = roughly 1 pound of butter
If you don’t have access to raw milk or fresh farm cream, heavy whipping cream from the grocery store works perfectly.
Before we jump in, we’ll talk briefly about the difference between whole milk and cream, because that’s one of the questions I get the most. Once you understand that, making butter is incredibly simple.
Just remember:
- Store milk options: skim, 1%, 2%, whole milk
- The percentage refers to fat content
- Whole milk from a store has less fat than raw whole milk from a dairy farm
At the grocery store you’ll also see:
- Half-and-half: half milk, half cream
- Heavy whipping cream: thicker because more liquid cream has been removed
If you’re buying cream from a dairy farm, it may not look or behave exactly like heavy whipping cream from the store — and that’s completely normal.
One of the fascinating things about fresh dairy is that butterfat changes throughout the year.
Cows naturally produce milk based on what their calves need:
- Winter milk: higher butterfat for warmth and energy
- Summer milk: thinner with more hydration
That means the amount of cream — and butter — you get from milk changes with the seasons.
It’s one of those things you’d probably never notice unless you live on a farm or make butter regularly.
Grab the pretty printable recipe!
Want to save this recipe for later? Print the recipe card and file it away in your recipe box or binder for easy access whenever needed. ❤️
Join Farmer Mindy in the Little Red Farm Kitchen!
Making Butter from Fresh Cream
(Step-by-Step Instructions)
1. Pour Cream into Mixer or Blender
Add about 2 cups of cream to your stand mixer or blender.
If using a stand mixer:
- Use the whisk or paddle attachment
- Start on medium speed
The goal is churning, not beating it as fast as possible.
2. Whip the Cream
First, the cream will thicken and turn into whipped cream.
This is the first stage and it happens pretty quickly in a blender or longer in a kitchen aide style mixer.
3. Wait for the Butter to Break
After the whipped cream stage, something cool happens.
Suddenly the mixture will break, separating into:
- Butter solids
- Liquid buttermilk
You’ll hear splashing and see liquid forming in the bowl. That means your butter is ready.
Also remember:
- Mixing longer creates firmer butter
- Smaller butter pieces hold more buttermilk
- Removing buttermilk helps butter last longer
4. Strain the Buttermilk
Pour the mixture through a fine mesh sieve to separate the butter from the buttermilk.
Save the buttermilk if you’d like! It can be:
- Used in baking
- Fed to pets
- Added to the garden as fertilizer
5. Rinse the Butter
Place the butter in a bowl and rinse it with very cold water.
Gently squeeze the butter to push out the remaining buttermilk.
You’ll notice the water turning cloudy — that’s the buttermilk coming out.
Keep rinsing and squeezing until the water runs mostly clear.
This step is important because any buttermilk left in will make butter spoil faster.
6. Salt the Butter (Optional)
If you like salted butter, add a small pinch of salt and work it into the butter.
Salt can also help push out a little more moisture.
7. Shape the Butter
Press the butter into a block or cube using parchment paper.
At this point your hands will probably be very soft and moisturized from the butter — a nice little bonus!
How to Serve and Store Fresh Butter
Fresh butter really shines when paired with simple foods that let its rich flavor take center stage. Spread it on warm homemade bread, biscuits, cornbread, pancakes, waffles, baked potatoes, or fresh sweet corn—or simply enjoy a thick layer on a piece of toast with a drizzle of honey or homemade jam.
To store your butter, wrap each stick in parchment paper, then place the sticks in a labeled freezer bag with the date. Keep most of your butter in the freezer and pull out a stick as needed to maintain the freshest flavor. If you like keeping butter soft and spreadable on the counter, a butter bell is a wonderful traditional storage option that helps keep fresh butter protected and ready to enjoy. Click to shop butter bells like mine.