Avoid cream that contains added sugar. The fat percentage listed on the cream tells you how much of the cream will end up turning into butter. A minimum of 35% is recommended. In the US, you can search Real Milk Finder for local sources of raw milk.
One easy option is to add either buttermilk or plain yogurt with added cultures. Use one tablespoon (15 mL) of the sour addition for each cup (240 mL) cream. [4] X Research source [5] X Research source Alternatively, buy mesophilic cheese culture online. Mix in ⅛ tsp (0. 6 mL) for every quart (liter) cream.
For sweet cream butter without culturing additives, just leave out the cream until it reaches about 50–60ºF (10–16ºC). This will make it easier to churn, but is still cold enough that the butter should be firm and easy to handle during the later stages. [7] X Research source
To speed up the shaking method, drop a small, clean, glass marble into the jar before shaking. If your mixer only has one speed setting, cover the bowl with plastic wrap to catch spray.
Frothy or slightly thick cream. Soft peaks. Raising the mixer will leave a standing peak with a drooping tip. You can now increase the speed of the mixer. Whipped cream, forming stiff peaks. The cream will start to look granular, and become very pale yellow. Reduce speed again before liquid appears, to prevent spatter. Break down: Finally, the cream will suddenly separate into butter and buttermilk.
Pour ice water or chilled water into the butter. Knead it with a clean hand, or use a wooden spoon to press the butter. Pour out the ice water through a strainer. Repeat until the water is mostly clear. This takes at least three washings, and sometimes several more.
Be aware that the added flavors may taste significantly stronger after freezing and thawing the butter.
Unlike many foods, tightly wrapped butter will not suffer in texture when frozen.
