Comments on: Homemade Butter

By: Jaclyn Shimmel

Jaclyn Shimmel — Tue, 05 Mar 2024 13:53:14 +0000

In reply to Lorene. Yes! You can make garlic butter by mixing 1 clove minced garlic into the butter along with the salt after the butter has been rinsed and drained.

By: Lorene

Lorene — Sun, 03 Mar 2024 15:02:29 +0000

Can you add garlic to make garlic butter? Would you add his at same time you would the salt if desired?

By: Anonymous

Anonymous — Thu, 08 Feb 2024 22:54:32 +0000

not sure what I did wrong but mine wasn’t so successful.. 😔 😟 I will try again

By: Jaclyn Shimmel

Jaclyn Shimmel — Sun, 21 Jan 2024 18:30:07 +0000

In reply to Kim. Yes, I would recommend refrigerating your homemade butter. Store-bought butter typically has preservatives added and is pasteurized. (That said, I also keep my store bought butter in the fridge and always err on the side of caution when it comes to food storage / safety.)

By: Kim

Kim — Sun, 21 Jan 2024 16:54:13 +0000

Does it have to be stored in the fridge? At the moment the store bought stuff stays in my butter container in the pantry on the shelf ??? Thanks 🙂

By: Jaclyn Shimmel

Jaclyn Shimmel — Fri, 05 Jan 2024 16:14:03 +0000

In reply to Chantel. Hi! Is it heavy whipping cream? If so that is perfect. If it is just labeled "whipping cream" how well it will work will depend on what percent milk fat it has. Ideally you want something with 35% or higher.

By: Chantel

Chantel — Fri, 05 Jan 2024 00:40:25 +0000

Hi there,
The only type of heavy cream I can find where I live is whipping cream. Will that work?

By: Cathy

Cathy — Mon, 16 Oct 2023 15:48:56 +0000

This was my first time making butter, and I was so happy with how it turned out! At first, I was worried because it was just coming out like thick whipping cream, but after reading on another recipe that it could take up to 15-20 minutes for it to separate, I decided to just leave it mixing and see if there’d be any change. Sure enough, my butter separated and I couldn’t be happier with the creaminess and taste of it.

By: Jaclyn Shimmel

Jaclyn Shimmel — Mon, 24 Jul 2023 22:13:28 +0000

In reply to Ljh. It sounds like the cream was almost there. Try using a stand mixer (I use a Kitchen Aid) next time.

By: Ljh

Ljh — Sun, 23 Jul 2023 23:54:44 +0000

I tried it twice. I tried it in my blender and blend it for 20 to 30 minutes it never separated. So I tried it with my hand make sure using a whip attachment and did it for about 20 minutes never did separate. It got thick but never formed into a ball or left buttermilk I don’t know what I’m doing wrong when I try to put it through a strainer it all straightened out into the sink. It was more like thick whipped cream then it was better so I don’t know what I

By: Jaclyn Shimmel

Jaclyn Shimmel — Mon, 03 Jul 2023 00:24:03 +0000

In reply to Donna. Were you hand whisking the cream or did you use an electric mixer?

By: Donna

Donna — Fri, 30 Jun 2023 17:37:58 +0000

HI just tried your recipe, I used heavy cream, room temperature, and whisked. it did separate but it very soft and it looks like the butter milk is reabsorbed, it’s very soft and smooth but never got hard enough to stick to the whisk.