• Skip to main content
  • Skip to primary sidebar

The Flip Flop Barnyard

~Faith~Family~Farm~

  • About Us
    • About Us
    • Privacy Policy
    • Contact Me
  • Homesteading
    • Homesteading
    • DIY
    • Animals >
      • Cows
      • Pigs
      • Chickens
      • Poultry
      • Goats
      • Bees
    • Our Story
  • Gardening
    • Garden
    • Canning and Preserving
    • Life Lessons From The Garden
  • Crafts
    • Sewing
  • Homestead Kitchen
    • All Recipes
    • Main Dishes
    • Side Dishes
    • Breakfast
    • Desserts
    • Breads
    • Canning and Preserving
    • Beverages
    • Snacks
  • Healthy Living
  • Home
  • YouTube Channel
/ Cooking / How to Make Butter in a Mixer

How to Make Butter in a Mixer

We use affiliate links on this site. Click here to learn more.

Recently I wrote about making butter using the simple method of shaking the cream in a jar. Now, let’s talk about how to make butter in a mixer.

How to make butter in a mixer

Well this week I had an entire half a gallon of cream to turn into butter. I needed to use a different method to accommodate the amount of cream I had on hand. I would definitely need to make butter in a mixer so I used my Kitchen Aid stand mixer to do so.

Cream in jars ready to make butter.

 

How to Make Butter in a Mixer

I let the cream set out in jars until it was about 60°F. I poured it into the mixer and turned it on low and slowly turned it up until it was almost sloshing out of the bowl. Usually one would use the bowl cover to guard against making a huge mess. I could not find mine so I just went without it. I also started out with my paddle attachment. I read somewhere that the whisk attachment  would break the butter up too much and it would be hard to deal with.

How to make butter in a mixer.

This was not working very well. It took it a long time to get to the “almost whipped cream” stage. I decided that I needed to swap out the paddle for the whisk, so I did. Now we are talking! Again, I started on low and slowly increased speed on my mixer until it was almost making a huge mess. This whipped the cream up in no time. It got to a really nice whipped cream with stiff peaks…… again, very tempting to stop here and make a pie. But I didn’t, I kept it going.

How to make butter in a mixer. How to make butter in a mixer.

It broke into butter and I stopped the mixer. The whisk did not obliterate the butter like I had read that it would. I strained the buttermilk off of the butter through a large mesh strainer and into a bowl.

How to make butter in a mixer.

I ran the butter under very cold water to rinse out all of the buttermilk. I worked it with my hands under the water until it ran clear.

How to make butter in a mixer. How to make butter in a mixer.

Next, I placed the butter into a bowl and worked 1 teaspoon of pink Himalayan salt into it with a spatula. I probably should have used 2 teaspoons of salt instead of just 1 teaspoon.

How to make butter in a mixer. How to make butter in a mixer.

I got 1-1/4 lbs of butter out of half a gallon of cream and had a quart of buttermilk left. Just look at how rich and yellow the butter is. It didn’t last long around here. We sure do love our butter!

From fresh cream to butter.

That’s all there is to it, that’s how you make butter in a mixer, folks! Now, go slather some fresh, homemade bread in sweet cream butter. Mmmmmm…….

 

More posts like this:

Homemade hot chocolate for those brisk days.
Extra Rich Homemade Hot Chocolate
How to make half and half at home. DIY half and half is so easy to make.
How to Make Half and Half- Super Easy at Home
How to roast pumpkin seeds.
How To Roast Pumpkin Seeds

Filed Under: Cooking, Dairy Tagged With: butter, dairy, how to, milk, mixer, recipe

About Jenna

Hey, y’all! I’m Jenna, wife to my amazing husband, Derek, mom to 8 beautiful farm kids, homesteader, homemaker, homeschooler, and lover of Jesus. I enjoy all things farmy, family, crafting, old fashioned, and homemade.

Previous Post: « Sometimes Life is Messy
Next Post: Homemade Farmhouse Ranch Dressing »

Reader Interactions

Comments

  1. vi says

    February 14, 2016 at 8:40 am

    I do this all the time. But, my butter becomes real hard in the fridge. Do you have the same experience>

    Reply
    • Jenna says

      February 14, 2016 at 12:01 pm

      Real butter does get hard in the fridge. We have a butter bell that we keep some butter in so it stays soft. http://amzn.to/1PxgoS2

  2. Mackenzie K says

    January 29, 2018 at 11:34 am

    Hello! I just discovered your blog and I’m enjoying so many of your posts. I used to make butter in this way as you described with raw milk from Jersey cows in the US, simply with the buttermilk that settles at the top of the jar. Now I have Brahma cows and I’m in Zimbabwe, and the fresh milk never seems to settle into buttermilk. Should I try blending the milk as is? Note- we typically do not refrigerate the milk- after 2 days at room temp it becomes a gelatinous texture which is enjoyed by locals with a spoonful of sugar. Any ideas or guidance? Thanks!

    Reply
  3. Nancy says

    March 29, 2018 at 7:38 am

    Where are you getting the cream? Or can it be bought in a store?

    Reply
    • Jenna says

      March 29, 2018 at 10:20 am

      I got the cream from my cow but store bought heavy cream works too. 🙂

  4. Catrina Haider says

    May 9, 2018 at 4:40 pm

    My mother said that when she was young, they used to buy milk and butter from a dairy. She said that the dairy supplied them with something to color the butter yellow so it would look more normal like the store-bought butter. How do you take white cream and make really yellow butter like in your pictures? Is it just a gel food coloring?

    Reply
    • Jenna says

      May 9, 2018 at 5:11 pm

      That’s an interesting story. Our butter is yellow because our cow is on lush pasture. Grass fed butter is naturally yellow because of the rich makeup of it. When the butter solids separate from the liquid, they clump together and their yellow color becomes evident. 🙂 No food coloring needed.

    • Jenna says

      May 9, 2018 at 5:12 pm

      They do add Anatto, a natural colorant, to cheese to make it yellow because cheese is naturally white.

  5. Catrina Haider says

    January 13, 2019 at 10:10 am

    Very cool. I didn’t think they fed grain and such back then. I thought they were all grass fed. Now we know they are not all grass fed, but the best butters and cheese are definitely grass fed. I’m sure we can agree on that. I didn’t know they added color to the cheese too. So weird. I’d eat cheese whether it was white or yellow. Is this “Anatto” a natural product because it really sounds like just another additive we don’t need in our food? We finally got rid of GMOs, do we need to get rid of “Anatto” too?

    Reply
    • Jenna says

      January 13, 2019 at 10:26 am

      It’s very interesting to learn about all of this, isn’t it? Annoto is derived from a tropical plant’s seeds. It is considered natural and safe and even has some medicinal benefits. It would only need to be avoided if someone is allergic to it. Here’s an article wit some info on it: https://draxe.com/annatto/

  6. Aika says

    February 13, 2019 at 8:49 pm

    Thanks for sharing this! I would just like to know whether this butter can be stored in a fridge and how long is its storage lifespan.

    Reply
    • Jenna says

      March 6, 2019 at 10:56 am

      Yes, it can be stored in the fridge just like store bought butter. It will last longer with salt added to it. 🙂

  7. Sharon says

    February 25, 2019 at 2:48 am

    I can imagine how good this can be. Its better than buying commercially made butter. Thanks for sharing this!

    Reply
  8. Khayrie says

    February 27, 2019 at 2:12 am

    Thank you for sharing this post on how to make butter using a mixer. I really haven’t tried it yet but after reading this, I am so eager to give it a try because you really made it look so easy to make.

    Reply
  9. Janette says

    June 3, 2020 at 12:24 pm

    I’ve made butter like this before and has turned out amazing. Yet my last batch did not get the butter clumps and is still stuck in the peaks/whipped phase. I tried taking out all the buttermilk and mixing again, but still not able to turn it into butter. Any ideas?

    Reply
    • Jenna says

      August 10, 2020 at 11:55 am

      Occasionally, it just won’t break into butter. I really don’t know why but I have had it happen before.

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Search

Get our new posts directly in your inbox!

Hey there!

Hey, y’all! I’m Jenna, wife to my amazing husband, Derek, mom to 8 beautiful farm kids, homesteader, homemaker, homeschooler, and lover of Jesus. I enjoy all things farmy, family, crafting, old fashioned, and homemade. Read More…

Follow Me On Social Media

  • Facebook
  • Instagram
  • Pinterest
  • YouTube
  • Affiliate Disclosure
  • Privacy Policy
  • Contact Me

Copyright © 2023 · Niche Theme