Making butter from store-bought milk requires a bit of extra work since store-bought milk typically has a lower fat content than milk produced on a farm. You need to first separate the cream from the milk. This can be done by letting the milk sit undisturbed in the refrigerator for several days. The cream, being less dense, will rise to the top. Skim off this cream.
The Process:
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Separate the Cream: Allow store-bought milk to sit in the refrigerator for 2-3 days (or longer, depending on the fat content). The cream will naturally rise to the top. Carefully skim off the cream layer using a spoon. The more cream you collect, the more butter you will produce. You may need to repeat this process with several containers of milk to collect a sufficient amount of cream.
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Churn the Cream: Once you have collected a significant amount of cream (at least 1 cup), you can start churning. This is where the magic happens! There are several ways to churn:
- Manual Method: Place the cream in a jar with a tight-fitting lid. Shake vigorously for 10-15 minutes, or until the cream transforms into butter. This method requires a good amount of arm strength! Alternatively, use a whisk or hand mixer.
- Using a Stand Mixer: If you have a stand mixer with a whisk attachment, this can greatly simplify the process. Add the cream to the bowl and whisk on medium-high speed. The process will be significantly faster.
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Separate the Butter from the Buttermilk: Once the cream separates into butter and buttermilk (a liquid byproduct), you'll notice small lumps of butter forming. You can drain off the buttermilk, then wash the butter with cold water to remove any remaining buttermilk.
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Enjoy Your Homemade Butter: You can now enjoy your freshly-made butter! You can salt it to taste or use it unsalted.
Example: Using a glass jar and shaking the cream while watching TV is a viable manual method as per a user’s experience. A glass jar with a stick mixer attachment is another effective option for churning.
Important Note: The success of this process depends significantly on the fat content of your store-bought milk. Milk with higher fat percentages will yield more butter and a faster churning process.
