Learn How to Make Your Own Butter

Cabot farmer Brooke Gladstone of Newmont Farm knows a thing or two about making butter. Though she’s as passionate as all of us at Cabot about our own award-winning butters, which have been named America’s best, she learned growing up that making homemade butter is a fun activity that brings people together and imparts some valuable (and delicious) lessons along the way. As a working dairy farmer, she loves sharing this wonderful skill with others. Plus, she adds when talking about making butter with her three daughters, “it’s hard to be on technology when you’re shaking a mason jar.”

Home to over 1,300 milking cows on 1,800 acres in Bradford, Vermont, Newmont Farm is run by multiple generations of the Gladstone Family. The farm hosts an annual open-house event that draws close to a thousand visitors for hot dogs, ice cream, and award-winning Cabot cheese. The Gladstones are passionate about their community and love sharing what it takes to run a family dairy.

Every spring and fall, Brooke invites local kids to the farm. After a tour, they gather on the front lawn and talk about farming while inviting the kids to shake mason jars full of milk. Many of the kids have never made butter before, and Brooke says that it “can feel quite magical because you are shaking and shaking and then almost instantly the butter separates out.” The activity is full of important skills, including learning that you have to push thought a bit of work to get to the reward, but that “it makes it a bit sweeter, or in this case, creamier.”

Brooke also likes that making butter with your own hands helps connect people to the food they eat. “With our population becoming more removed from knowing where their food comes from, we strive to educate as many people as possible. We want to give our three daughters the skills to investigate the foods they are consuming.”

We couldn’t agree more. To let you try your own hand at butter making, we’re sharing two butter recipes that are fun, family-friendly, require minimal ingredients and equipment, and will have you enjoying your own butter in only minutes. First time butter makers are often surprised at how deliciously easy it is to make your own creamy, delicious butter for spreading and baking. Give it a try!

How to make Homemade Butter in a Food Processor

If you have a food processor, this butter recipe couldn’t be easier. Just pour heavy cream into the processor and watch it churn that cream into butter solids in just a few minutes. Add a pinch of salt if desired and spread away. Yummy.

Step 1: Process & drain off buttermilk

Step 2: Process & add water, and then drain

Step 3: Add Salt (if desired) and drain any excess liquid

How to make Homemade Butter in a Mason Jar

If you don’t have a food processor, or you’re looking to get more hands-on, you can also follow Brooke’s lead and whip up a batch of creamy homemade butter in a mason jar. Just shake, and then shake some more. Like kids visiting the farm, it’s a bit more work, but the reward will be all the sweeter. Click here for the full recipe.

Step 1: Shake it

Step 2: Drain off buttermilk

Step 3: Work it & add salt (if desired!)

Step 4: Enjoy it!

Flavoring Tips:

Though homemade butter is scrumptious just as it is, Brooke and her family also like to swirl maple syrup and a pinch of salt into their homemade butter for a sweet twist. For a savory option, they add garlic and fresh rosemary from their garden. When it comes to enjoying butter, Brooke says, “the options are endless for all the flavors you can add.” Use your fresh butter in this deliciously decadent recipe:

Ribeye Steaks with Compound Butter

Don’t feel like making your own butter? That’s ok! Our farmer owners have you covered with our award-winning butters. Find them in a store near you.

Looking for more how-tos? Check out our guide to all things cheese.


Comments (14)

Carolyn P. Bailie | July 07, 2020 | 3:07pm

Fun and good your way. Or, try my mistaken way: When whipping heavy cream in my KitchenAid mixer, I really can’t multitask or by the time I get back to check it, it might have turned it into butter for me! Haha

    Rachael | July 08, 2020 | 9:00pm

    We’ve all been there Carolyn 😉 Enjoy! ~Rachael

Lea Bigda | July 08, 2020 | 6:05am

How long does it keep? Especially the ones with fresh herbs?

    Rachael | July 08, 2020 | 9:02pm

    We suggest using it within a week Lea! ~Rachael

monica johnson | August 02, 2020 | 1:23pm

but you can freeze butter like i do and it’ll keep indefinitely <3

Tammie | July 09, 2021 | 3:25pm

I read once that butter cannot be made with store bought cream. So, on the rare occasions when I am able to buy fresh milk from a farm, I make it. It is delicious! I wish I could get fresh milk more often!

Deborah Thelen | July 09, 2021 | 3:59pm

So, you mean a city girl like me cant make this with cream from the grocery store? Im not getting the whole picture.

Diane Nickerson | July 09, 2021 | 4:32pm

Actually, heavy cream from the grocery store works just fine to make butter at home! We’ve done it often. You need the high fat content, so it has to be heavy cream, but it works great!!

Deborah A Thelen | July 09, 2021 | 4:45pm

Thank you for replying. Wow! Ill have to try that. I never thought to do it. Thank you Cabot and Diane!

xloni | July 09, 2021 | 5:00pm

Don’t throw out the buttermilk.

Deborah A Thelen | July 09, 2021 | 5:24pm

OMG! I probably would have, Thanks again. You all are the B*E*S*T!!

sportsfan50 | July 09, 2021 | 5:43pm

I’ve read elsewhere that the final butter form needs to be rinsed under running water until all remnants of buttermilk are removed. The more buttermilk that is rinsed away, the longer the butter will last. I didn’t see that step here. Did I miss it?

Sharon | July 09, 2021 | 8:21pm

I used to make my own butter to go along with my homemade bread. This was back when they still had milk delivery. My milkman was curious why I was ordering so much heavy cream so I told him. From then on, he would give me day old or 2 day old cream. Cost less to have that cream. I would use the blender and I never added water. It got to be too much with all the gardening and canning I did, so I gave up making the butter. My husband would go to the auction and buy “tub butter”. which was just as good.

Jon Bolognani | July 10, 2021 | 12:20am

My wife soaks pieces of chicken in buttermilk before coating with batter and then fry’s them – yummy

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