Making butter from fresh cream Page 2

Now we have lots of butter!  After you have pressed and flipped and pressed some more, it's time to rinse the butter.

You can put the butter in small batches in cold water and stir around to get all the milk out.  Pour the water off and keep rinsing with new cold water until the water is clear.  The cleaner the butter, the better.

When all your butter is clean you can put it back in the mixing bowl to whip.  At first it sticks to the beaters, but then it starts really expanding getting full of air.

Beautiful fresh whipped butter!  I add a bit of salt here and whip a little more.  I have found I like whipped butter the best.  It makes more and is much lighter.

I found it easy to put the whipped butter into cupcake holders set into an aluminum pan to freeze.  Once frozen, just an hour or so, I pop these into freezer bags.  This way we only have to take out one butter at a time to use.

Back to Making Butter Page 1