Butter is one of the simplest foods you can make with just a few basic ingredients. It all starts with fresh milk and cream. When cream is shaken or churned, the fat separates and forms solid butter, leaving behind liquid buttermilk. This is the same traditional method people have used for generations — and a great skill to have.
📄 Download the full PDF guide:
https://www.surrey.ca/sites/default/files/media/documents/HSF%20How%20to%20Make%20Butter%20at%20Home.pdf
🥛 Ingredients & Supplies
1 cup heavy whipping cream (about 36% fat works best)
¼ tsp salt (optional)
Cold water
Jar with a tight lid (24–32 oz works best)
Strainer
Bowl
🫙 Directions
1️⃣ Pour the cream (and optional salt) into a jar. Fill it no more than halfway and seal the lid tightly.
2️⃣ Shake the jar up and down and side to side. Keep going — it takes a few minutes.
3️⃣ Around 4–6 minutes, the cream will thicken and stop sloshing.
4️⃣ Shake another 30–60 seconds until you see a lump form and liquid appear (this liquid is buttermilk).
5️⃣ Strain the butter from the buttermilk. Save the buttermilk for pancakes, soups, or baking.
6️⃣ Place the butter in a bowl and rinse with cold water, gently kneading it to remove leftover buttermilk.
7️⃣ Form into a ball and repeat the rinse 2–3 times.
🍞 Ready to Use
Taste it — it’s ready to spread on toast, melt over corn, or use in recipes.
🧊 Storage
Wrap in wax or parchment paper and refrigerate up to 1 week
Freeze up to 6 months for long-term storage
Tip: Cut into smaller portions before freezing for easy use later
💡 Helpful Tip
A larger jar creates more movement inside, which helps the butter form faster. Just remember to keep the jar only half full.
This is an old-school skill that uses simple ingredients and a little effort — and it’s something people once used for everyday cooking and even bartering.