As an Amazon Associate I earn from qualifying purchases. This post may contain links to products that I earn a small commission on at no extra cost to you.

Making homemade butter in the food processor is so much easier then in a kitchen aid. As with many homemaking/homesteading things I learned this method of making butter from my friend Rebekah. I had made it before using my kitchen aid but it spewed cream and buttermilk all over my kitchen.

Since getting our cow almost a month ago I have enjoyed having grass fed cream at my disposal. We get about 1/2 gallon of cream everyday off out milk. I have been experimenting with different ways to used the cream and milk (more on this coming later). One of my favorite ways to use the cream is to make homemade butter!

Why Make Homemade Butter?

Homemade butter is delicious and soo easy to make! Knowing how to make butter from cream is a very useful skill that also makes you feel like Laura Ingalls. When you make homemade butter you can control the ingredients and the salt level. Learn to make the freshest butter ever.

Do I Need To Have My Own Cow or Herdshare?

No, absolutely not. I have made homemade butter with just the cheap (relatively) heavy cream from Aldi.

Why Use A Food Processor Instead Of A Kitchen Aid?

making homemade butter in a food processor

When I made butter in the food processor, the cream and then the buttermilk ended up splattering my entire kitchen and making a huge mess (and this was with the plastic guard on). It also took over an hour to get it to the butter stage.

Using the food processor is the no mess solution. I am able to make butter in about 15 minutes which makes it a lot more feasible.

How Do I Get The Cream From My Milk?

So far I am just skimming the cream off of the top of our milk. I am looking at getting this cream separatorthough to make it a little easier. Since I am just skimming the top of the milk the cream I get is not super thick like it would be if I used a cream separator.

Ladling cream off the top of a gallon jar of raw milk

You can not get cream from the top of either naturally homogenized milk such as goat milk or homogenized milk that is found at the store.

How Do I Measure My Homemade Butter For Use In Baking Recipes?

Though I would love to get a butter mold such as this one, all you need to measure you butter is a kitchen scale. 1 TBS of butter is a 1/2 ounce. One stick of butter is 4 ounces.

What Do I Do With The Buttermilk From Homemade Butter?

Save it! You can use it in homemade bread or pancakes (such as the whole wheat pancake mix) or you can ferment it and use it in your ranch dressing or other dishes where you need the tang.

Supplies Needed To Make Butter In A Food Processor

Food Processor

Fine Mesh Sieve

Bowl

Butter Mold

How To Make Butter In A Food Processor

Pull your quart of cream out of the refrigerator and it come to room temperature for a few hours.

Place your quart of cream and 1/2 teaspoon of real salt in your food processor. If you have the dough blade us it or use the chopping blade in your food processor.

Puree cream and salt until butter forms. Yup it’s that easy. Your cream will go from lightly whipped cream

lightly whipped cream in a food processor

to stiff peaks

stiff peaks of whipped cream on food processor lid

to chunky whipped cream

chunky whipped cream in a food processor

to butter floating in buttermilk.

Drain off the buttermilk to use later.

Either wash the butter under very cold water using a wooden spoon until the water is clear.

washing homemade butter using a wooden spoon

Or squeeze out the buttermilk

squeezing out the buttermilk from homemade butter

Place into your butter mold or form into desired shape.

Store in the refrigerator for up to two weeks or freeze for much longer storage.

Homemade Butter In A Food Processor

Easy to make luscious butter with just two ingredients

Ingredients

1/2 tsp. Salt
1 quart of cream

Instructions

Pull the cream out of the refrigerator and leave to warm up for a few hours.
Place cream and salt into a food processor bowl and puree.
Your cream will start forming soft peaks, then stiff peaks, then be chunky whipped cream (scrape down lid into the bowl) and them finally butter floating in buttermilk.
Drain off buttermilk
Either squeeze out the rest of the buttermilk or wash it using a wooden spoon under very cold water until water runs clear.
Place into your butter mold or shape into desired shape.
Store in the refrigerator for up to two weeks or freeze for longer storage.