Skip to main content Share
& Save

Homemade Churn Butter

By Paula Deen


Difficulty: Hard

Prep time: 30 minutes

Cook time: 30 minutes

Servings: 30


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


Have the cream at 60 °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. Makes 1 large tub.