Homemade Churn Butter Recipe by Paula Deen

Level: Hard

Time: 30 MINUTES

1 ratings


  • 4 quarts heavy cream
  • ice water, to wash the butter
  • salt


Have the cream at 60°. Pour into an 8-quart glass churn and turn the paddle. Do not turn it too quickly. After a while, small balls of butter will begin to form and float in the cream. Soon after that a large chunk will form and all that will be left is the buttermilk. Pour off the buttermilk and pour in some ice cold water and rinse the butter. Pour out the water. Season with salt to taste. Store in a re-sealable container in the refrigerator. Makes 1 large tub.

Homemade Churn Butter


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1 Review

Darryl 10/23/2015
I made this for

I made this for a big family dinner d everybody loved it. needless to say the end of dinner it was gone along with the buttermilk! Now I have to make more and plus a request for it at thanksgiving.

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