The Butter Churn Challenge

There was a time when making butter by hand wasn't a novelty; it was simply part of everyday life. Today, we have the luxury of choosing tradition, not because we have to, but because it helps us slow down and appreciate where our food comes from. And if your arm gets tired along the way? There's no shame in letting the food processor lend a hand. The goal isn't perfection, it's gathering around the table to enjoy something you made yourself.

You will need:

3 cups heavy whipping cream

(Non ultra pasteurized cream is best and works faster. However you can use ultra pasteurized cream, it just takes a little longer to turn into butter).

Fine sea salt, to taste (optional)

Method 1: Hand-Crank Butter Churn

1. Pour the heavy whipping cream into your butter churn, filling it no more than halfway.

2. Turn the hand crank steadily. The cream will first become whipped cream before eventually separating into butter and buttermilk.

3. Depending on your cream, this can take anywhere from 15–30 minutes. Ultra-pasteurized cream or cream containing stabilizers may take a little longer.

4. Once the butter separates, pour off the buttermilk and reserve it for baking or cooking.

5. Rinse the butter several times with ice-cold water until the water runs mostly clear.

6. Press or knead the butter to remove as much remaining liquid as possible.

7. Stir in salt if desired, then refrigerate.

Bellas Tip~

If your cream reaches the whipped cream stage but doesn't seem to separate after an extended time, don't worry. Let it sit at room temperature for 10–15 minutes before continuing, or transfer it to a food processor to finish the process.

Method 2: Food Processor

1. Pour the heavy whipping cream into the bowl of a food processor.

2. Process on high speed. The cream will become whipped cream before suddenly separating into butter and buttermilk, usually within 3–5 minutes.

3. Drape a clean kitchen towel over the processor to catch any splashes when the buttermilk separates.

4. Drain off the buttermilk and save it for pancakes, biscuits, waffles, or cornbread.

5. Rinse the butter several times with ice-cold water until the water runs mostly clear.

6. Press out any remaining liquid using a spatula or your hands.

7. Mix in salt, if desired, and store in the refrigerator.