How to Make Milk Butter
Milk butter is just cream churned past the whipped stage until the fat clumps together and separates from the liquid buttermilk. The whole process takes 10-15 minutes with a stand mixer, but skipping the rinse step afterward is what makes homemade butter go rancid or taste sour within a couple of days.
Steps
- 1Pour cold heavy cream (at least 36% fat) into the bowl of a stand mixer fitted with the whisk attachment, or into a large jar with a tight lid.
- 2Whip on medium-high speed, or shake the jar vigorously, until the cream passes through whipped peaks and starts to look grainy and curdled, about 5-8 minutes.
- 3Keep mixing past this point. The mixture will suddenly loosen and splash as the fat clumps separate from the liquid, usually within another 2-4 minutes.
- 4Strain the solids through a fine-mesh sieve, pressing out the liquid buttermilk into a bowl (save it for baking or pancakes).
- 5Return the butter solids to the bowl and pour in a cup of ice-cold water. Knead and press the butter with a spatula or your hands, draining and refreshing the water 3-4 times until it runs clear.
- 6Press the butter into a block or log, wrap tightly, and refrigerate. Mix in salt at this stage if using, about 1/4 teaspoon per 8 ounces of butter.
Common mistakes
- Skipping the cold water rinse: any leftover buttermilk trapped in the fat sours quickly and cuts the fridge life from a couple of weeks down to a few days.
- Using cream below 36% fat: lighter creams whip into stiff foam but never fully separate into solid butter, no matter how long you churn.
- Stopping the mixer too soon: the grainy, curdled stage right before separation looks like a mistake but is actually the sign you're almost there.
- Letting the cream warm up during churning: butter that gets too warm turns greasy and won't hold its shape once pressed.
Equipment
- Stand mixer with whisk attachment, or a large lidded jar
- Fine-mesh sieve or cheesecloth
- Mixing bowl
- Spatula
FAQ
What kind of milk or cream works best for making milk butter?
Heavy cream with at least 36% milkfat is required; whole milk alone won't separate because it doesn't have enough fat. Pasteurized cream works fine, but ultra-pasteurized cream takes longer to churn and yields slightly less butter.
How much butter do I get from a cup of cream?
About 1 cup of heavy cream yields roughly 6-8 ounces of butter plus around 1/3 cup of buttermilk.
Can I use a food processor instead of a stand mixer?
Yes, a food processor with the standard blade works and often separates the cream faster, in about 5-7 minutes, but it splashes more, so use a bowl with a lid or cover the opening with a towel.
How long does homemade milk butter last?
Well-rinsed and refrigerated, it keeps for about 1-2 weeks. Salting it or freezing it in a wrapped block extends that to a couple of months.
Why is my butter soft and never firms up?
The cream was likely too warm during churning or the water rinse used lukewarm instead of ice-cold water. Chill the butter fully before pressing it into its final shape.
Need exact temperatures or timing? Check our Time & Temperature Guide →