Homemade Churn Butter

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Recipe Courtesy of

Servings: 1 large tub
Prep Time: 30 min
Difficulty: Easy

Ingredients Add to grocery list

4 quart heavy cream
Ice water to wash the butter





Have the cream at 60 degrees F. 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.

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Reader Comments:


I have been enjoying Paula Deen recipes for a long time. I enjoy the bread and butter piclkles. I make them even when cucumbers are't in season. I just peel them. They are still great! I don't have a butter churn but have been. Making butter with my kitchen aid. Paula Deen you are te most fabulous cook ever. You make cooking fun. Thank you. Love to you and your family. Claudia Ashley

By Claudia Ashley on August 22, 2013


the directions are hard to understand they are not in the right format

By mnewsome12 on January 02, 2012

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