How to Churn Butter at Home

Ingredients

Pour the cream into a jar or bowl. You can use a glass jar, plastic container, or even a stand mixer bowl. Just make sure it's large enough to hold the cream and allow it to move around.
Shake or beat the cream. This can be done with a hand mixer, stand mixer, or even by hand. The goal is to agitate the cream until it separates into butter and buttermilk.
Drain the buttermilk. Once the cream has separated, pour the buttermilk off of the butter. You can save the buttermilk to use in other recipes, such as pancakes or waffles.
Rinse the butter. Rinse the butter with cold water to remove any remaining buttermilk. This will help the butter keep for longer.
Knead the butter. Kneading the butter will help to remove any excess moisture and make it smooth and creamy.
Salt the butter (optional). If desired, you can add salt to the butter to taste.
Store the butter. Butter can be stored in the refrigerator for up to 2 weeks, or in the freezer for up to 6 months.

Use cold cream. Cold cream will separate more quickly than warm cream.
Shake or beat the cream until the butter is the size of small peas. Over-beating the cream will result in grainy butter.
Rinse the butter thoroughly. This will help the butter keep for longer.
Knead the butter until it is smooth and creamy. This will help to remove any excess moisture.
Store the butter in an airtight container. This will help the butter keep for longer.

Herb butter: Add chopped herbs, such as chives, parsley, or basil, to the butter before kneading.
Garlic butter: Add minced garlic to the butter before kneading.
Honey butter: Add honey to the butter before kneading.
Cinnamon butter: Add cinnamon to the butter before kneading.

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