Skip to main content

I made butter!

I was a bit scared of butter, after raw milk yoghurt was so much harder than I expected.  But we were lucky to have a demonstration at the Marburg Show recently.  A couple of elderly gentlemen who used to work at the Beaudesert butter factory had a bucket of fresh milk and were showing people how to separate the cream and make butter.  We spent about half an hour asking many many questions, they were very kind and helpful, so I felt confident that we knew what do to (so much better to see a demo than read a book!).

eight acres: making butter
This is the mess I made.
First I tried the cream (at room temperature, a few days old, not fresh) in the food processor, but it was too fast and sharp and cut the butter to pieces.  So the cream went back into the jar and I shook it a few times and there was butter!  I poured off the butter milk, poured in fresh chilled water, rinsed a few times and then worked a little salt into the butter (to keep it longer) with a paddle.  It was so easy, what a relief, and it tasted lovely!  You only get a little bit at a time, but it doesn't last long anyway, so I don't mind shaking up a jar of cream every few days to make us some butter (a different story if I want to bake a cake though, I might need to plan ahead in that case!).

eight acres: making butter
And this is the butter!
The next time, I didn't use the food processor at all and just shook the cream in a jar, it takes about 10 minutes of shaking, and best if the jar is about half full.  Then you just continue as above, to wash the butter in chilled water (cold from the tap here in summer will melt the butter!).  Its also important to add salt, as this helps the butter to last longer.

Now if you're still wondering how to actually make butter (instead of just excited to see that I made butter), please check out this link, which shows the process step by step.

Do you make butter?  Any tips?

You might also be interested in my series on getting started with homestead dairy


  1. Well done. When I was a child we used to get fresh milk from one of the dairy farms. It was my job to use the butter churn Mum had and turn all that lovely cream into butter. I can still remember the taste. So much better than the bought stuff...and well worth all the arm muscles I built up turning the churns handle.

  2. Congrats. It looks great and I bet tastes fabulous. The colour is so intense.

  3. Well done! I remember mum making butter when we lived on the farm and milked cows. Cant quite remember the taste though...

    I miss that yummy creamy milk!

  4. Oh, freshly churned butter is one of my many weaknesses! It is an easy process and simply so delish!

  5. A long time ago, when I was a child, I proudly took part in making butter! It was so much fun. Your looks delicious.

  6. So if the butter only lasts a few days can you freeze some? What's the difference between this and shop butter? (apart from it being raw). Shop butter lasts an age in the fridge.

    I'm so so pleased you're posting all of this stuff, fascinating! How are you managing with so much milk everyday, how much do you get?

    If you have an excess you might like to think about freezing in ice cube bags and making soap..?

  7. Thanks for all the comments everyone!

    To answer some of the questions above:

    The butter doesn't last as long because I don't do as good a job of removing all the buttermilk liquid as an industrial butter factory. The liquid is what makes the fat go rancid, that's why I also have to add a bit of salt to it.

    I have heard that butter can be frozen, so I shall try that when we have excess.

    We get about 12 L of milk a day and give 4 L to the calf. With the rest we drink it, give some to the dogs, make yoghurt and cream cheese, and save up 10 L to make some hard cheeses in the weekend (they take longer) and we give some to our neighbours. We seem to get through it all somehow!

    I have seen a book on making soap from milk, so I'm going to get that. I'd rather make cheese at the moment, but you're right, frozen milk will be good for soap, so I can put some away and get back to it eventually. I've never made soap before (just read a bit on the net), so that will be interesting!

    Lastly, making butter is great for your arm muscles! Especially my jar shaking method!

    Cheers, Liz

  8. So cool Liz! Also, I see in your picture above that you have the same water filter jug we just got. I've found it great! The taste of our water is so much crisper now.

  9. Homemade butter freezes very well and so we don't use salt but do add a date to the container. Cultured butter is interesting although a bit more work to get the flavour just right. With cultured butter we use Cheeselinks B starter. Not trying to advertise Cheeselinks its just that it's easy to guarantee a result by using a bought starter. Also, we use a food processor on a slow to medium setting for butter making with no problems. The cream is usually refrigerator temperature except for the cultured butter which has been sitting at room temperature.


Post a Comment

Thanks, I appreciate all your comments, suggestions and questions, but I don't always get time to reply right away. If you need me to reply personally to a question, please leave your email address in the comment or in your profile, or email me directly on eight.acres.liz at

Popular posts from this blog

Chicken tractor guest post

Sign up for my weekly email updates here , you will find out more about chickens, soap and our farmlife, straight to your inbox, never miss a post!  New soap website and shop opening soon.... Tanya from Lovely Greens invited me to write a guest post on chicken tractors for her blog.  I can't believe how many page views I get for chicken tractors, they seem to be a real area of interest and I hope that the information on my blog has helped people.  I find that when I use something everyday, I forget the details that other people may not be aware of, so in this post for Tanya, I tried to just write everything I could think of that I haven't covered in previous posts.  I tried to explain everything we do and why, so that people in other locations and situations can figure out how best to use chicken tractors with their own chickens. The dogs like to hang out behind the chicken tractors and eat chicken poo.  Dogs are gross! If you want to read more about chicken tractor

The new Eight Acres website is live!

Very soon this blogspot address will automatically redirect to the new Eight Acres site, but in the meantime, you can check it out here .  You will find all my soaps, ebooks and beeswax/honey products there, as well as the blog (needs a tidy up, but its all there!).  I will be gradually updating all my social media links and updating and sharing blog posts over the next few months.  I'm very excited to share this new website with you!

Activated charcoal soap and salve

Since I started making my own soap, I've been enjoying trying new recipes, especially adapting them to use beef tallow.  See my post  Sustainable soap - 100% tallow!  for most about why I want to use up the tallow rendered from our own beef. I already sell 100% tallow soap (pure and simple), pink clay soap (pretty pink), lemon balm soap (green herb), neem oil soap (stinky neem) and coffee grounds soap (true grit) in my Etsy shop , and just recently I added my new black magic charcoal soap.  See the links at the end of this post for the other recipes. When I read about how this lady found that activated charcoal soap helped with adult acne , I really wanted to make some and give it a try.  I have had acne on and off since high school, and it really bugs me.  I found a  a recipe for ctivated charcoal soap  here, and then adapted it to suit tallow, with 25% coconut oil for suds.  It makes a really nice face wash, although I can't say its cured my acne completely. I orde