How to Make Old-Fashioned Hand Churned Butter

The old fashioned method of hand churning butter is something that should be tried at least once during a lifetime.

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Gather ingredients and tools. I used a butter churn from Lehman's but you can also use a mason jar with a top. If you want a quicker version, you can use a food processor.

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Let the cream sit out at room temperature to ripen for 2-3 hours. Pour the cream into the butter churn.

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After letting the cream sit at room temperature for 2 1/2 hours to ripen, you can see the thickness of the cream form at the top of the jar.

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Start to hand crank the churner. If using a mason jar, start to shake the jar vigorously. The cream will go through several stages before the butter separates. It took me about 35-40 minutes.

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After 35 minutes, you can see the cream "seized" and turned to butter. The liquid in the middle is buttermilk.

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Strain the butter and buttermilk over a bowl. Don't discard the buttermilk. Save it for Sunday pancakes. :) My butter yielded one cup of buttermilk .

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Here is a close up of the butter on top and the buttermilk straining on the bottom.

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Use a wooden spoon and press down on the butter to remove the buttermilk.

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You must remove all remaining buttermilk from the butter or it will turn sour and be inedible. Rinse under cold water until the water runs clear. I rinsed mine about 12 times.

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Once the water runs clear, your butter is ready! Add a couple pinches of high quality flake salt. Refrigerate the butter an airtight container or roll it in wax paper. Get ready for a treat!

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