How to Make Cultured Butter with Only 2 Ingredients - Homemade Butter

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Can I use a food processor? I don’t have a stand mixer, don’t bake enough, lol. What’s best food processor or a hand blender? Thank you

When you?
Make homemade butter can you store it by the shelf for a long term

Thank you Mary!, always enjoy your videos and this recipe looks like a good one for me to try.

A pound from a quart of cream? Nice.

Thank you , going to make

I'm curious, can I use my kefir grains to culture the cream?

You don't necessarily need any machine at all. When I was in kindergarten...hmm 45 years ago? We played a circle game with cream in a jar and each child shook it to the song we were singing, in a short time we had a snack of crackers with sweet butter we learned how to make as a game lol.

I love to eat butter. By itself. But it’s also tasty on food and bread 😅

I never heard you say how much cream you're putting in jar before the buttermilk?

Can you use this butter in baking or is it to wet. Thanks.

Hello, thank you for the great video. I have a question.
I made homemade butter from pasteurized heavy cream recently, and I put the fresh pasteurized buttermilk in the refrigerator to save and I forgot it.
When I found it, it had separated into what looked like a soft cheese and when I tasted it, it was very sour and I wasn’t sure if it was safe.
Could I have taken that separated, white curd like substance put it into some cheese cloth strained it and then used it as a cream cheese? Being new to all of this I wasn’t sure and I threw it away now I feel bad thinking that it may have been OK to eat, but I just didn’t know and so I’m wondering what you think because I’d be interested to replicate it again. It was very soft and creamy but sour

I used organic pasteurized cream and for the culture I used my homemade yogurt. The result was pretty thick. I ran my stand mixer overheated and quit, and still no butter. So far, I’ve got a quite thick (and very tasty, smells great) whipped cream. My cream was at room temperature and I live in Hawaii, so warm. I’m sooooo disappointed!!

Could I use a Vitamix on a low setting if I don’t have access to a mixer or food processor?

Mary, should I use double cream or extra thick double cream? These are two that are in our supermarket called Tesco in Glasgow, Scotland.

I was about 5, when my mum gave me a spoon and a jar of cream. Few minutes later I made a butter.

Hi Mary. I made the cultured butter today with heavy cream. The butter came out very smooth and creamy. Is this the consistency of butter using the heavy cream? Thank you for the great videos.

NO SALT?

How long does this take in the mixer. What speed should I use? Thank you

How much ream.

I was unsuccessful at the 2nd grade method since it never actually became butter. I also don't have a whisk attachment on my mixer. I'm going to try with my regular mixer and hope it works.

Hi Mary, at the 9 minute mark, you said “take it up to butter”. I’m sorry, I’m not familiar with cooking at all. I thought it meant to let it sit. Nothing ever happened. So then I used the mixer to mix and mix and mix, and it’s all turned into whipped cream. Nothing is separating. It’s all whipped. I’m at a loss. I don’t know what to do with it now.

Is cultured buttermilk lactose free?

It took forever for that butter to separate with hand held electric tool

Thank you Mary, God bless ❤😊

You mentioned using yogurt, can I use L. Reutiri yogurt?

Hi Mary. I have tried twice to make this butter and mine never gets solid. Help please

What's 'Budder'?! Is it like Butter but friendlier!

Hi Mary! I’m Daniela from Romania and I’ve made butter from pasteurized cream. How can I culture the buttermilk to make cultured butter?

I remember as a child churning butter in an old-fashioned crock butter churn with just whole raw milk in it. Why couldn't you just use milk without the cream and buttermilk to make butter out of the regular milk or are the processes two totally different things?

I followed your instructions exactly but my fermented end product is white not yellow. What might I have done wrong?

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Thank you Mary, as always you explained it so perfectly that even a beginner feels empowered to give it a try.
You are truly a gifted teacher.

I'm new here and binge watching all the videos! I will be giving some of these a go, but as I'm lactose free it means the starting ingredients are more expensive then the regular kind sadly. Hoping it's worth it though! Even just to see if I can do it.

I made butter today. I’m culturing a second batch for tomorrow. Love you, sweet friend! 🥰

My wife and I made this one too! It is in the fridge getting cold now! I am a bit shocked at how "sour" it is after 24 hours. We may cut it back to 18 on our next run! This is already an amazing butter though that we are going to be so proud to serve to our parents and children!

so basically all I'm doing is beating my buttermilk cultured sour cream... I had no idea I could just make cultured butter from my sour cream... I've only been making cultured buttermilk for about 6 months and sour cream with my buttermilk... I also use my buttermilk as the starter for making cheese which I started making in the last couple of months... thank you :)

I just wanted to thank you on your video on making cultured butter. I made it today. It came out. Awesome it is delicious. You’re absolutely right. There’s nothing like homemade. I am so glad I stumbled on to your videos. You are truly a pioneer woman. You are so good in traditional cooking methods. The only difference between my butter and yours as I don’t have a KitchenAid mixer so I used my KitchenAid food processor. I can’t believe how quick it made the butter I don’t even think it took five minutes. It was less than that. The hardest part for me was squeezing out the bottom milk at the very end but I did it. Thank you so much honestly❤❤👍

Hello Mary

I am an old man. Makes me chuckle how young folks think they have discovered old ways as if they were new. At Grannies log cabin, we used the old milk from the cows to make butter. Milk was kept in a spring house trough at about 55 deg. Yes, it soured pretty quickly. Was not nearly so complicated to make. It was all we had ever known. Then we discovered sweet cream butter. Oh, the old butter lasted much longer in winter than your prediction, tough it did taste stronger. Now days, where I live, one can not even buy unpasteurized milk. You have to own at least a share in a cow! Thank-You! Just passing on some memories!!!

So if I used heavy whipping cream to make my butter, & kept the “buttermilk” I can add cultured store bought buttermilk to that ? & then use that next time to make my batch of buttermilk? Sorry I’m new to this & get confused easily! 🤦‍♀️🤣

Mary! I just wanted you to know that I like your method of how to make butter then all the previous videos that I’ve watched. Yours is totally hands-free. And I like that you use very cold water to release anymore butter milk that is left in the butter. Hats off to you, you’re so smart, you really know your stuff. shows how experienced you really are.❤❤🤙🏻

Can yo use butter milk powder?

If your baking with it , is it safe to leave at room temp?

Thank you so much for your instructions ❤

In my childhood, we didn't get any pasturized milk. It was raw, daily. It was boiled and the cream on top was added to this permanent container that had yogurt culture in it passed down generations. It got processed every week or two into butter and buttermilk, but it was always super tangy. It took a while to be able to see the world and find out that there's such a thing as sweet butter.

You asked...my favorite cheesecakes..thank you Grandmother. Key Lime Cheesecake with a light Guava glaze. Passion Fruit Cheesecake, Pumpkin with glazed pecans; Pistachio Cheesecake with Toasted pistachios. There's so many more that I grew up with..Key Lime was made for my birthday every year.Pumpkin..pecan was a Thanksgiving favorite. Christmas New York with Fresh Strawberries and a Vanilla with Candy Cane topping were Christmas additions to the dessert table which had many other traditions. Pistachio & Passion Fruit were Easter Favs. Last but not least ..Coffee Cheesecake with Salted Caramel Brownie Brittle Crumbled on top. That's my own concoction. My Grandmother's Estate in SW Florida had acres of itrus and every tropical Fruit you can imagine..Her desserts were works of art using many exotic flowers to decorate along with seasonal fruits. I've followed many traditions like mak8ng mybown butters, buttermilk, kefir, yogurt, cream cheese and many more. We're fortunate to have easy access to the best fresh raw milk and cream from Jersey Cows and Sheep & Goats on an organic family farm in Wisconsin. ❤

Is this better for you than making grass fed butter?