How to Make Raw or Pasteurized Butter

15 minutes to fresh, sweet cream butter!

Course Condiment
Keyword butter, homemade butter, how to
Prep Time 15 minutes


Note: You can use any amount of cream you have on hand and adjust sea salt accordingly. Just be sure it won't overflow your mixing bowl. My recipe uses a pint (4 cups) of cream

  • 1 pint heavy cream
  • pinch sea salt


  1. Place cream in mixer and mix on low/med speed for about five minutes or until bubbles form

  2. Add salt, then move speed up to med/high until cream looks like whipped cream

  3. Once whipped cream is achieved set mixer on high speed and keep a close eye, it goes from whipped cream to butter pretty quickly! Once you have butter let the mixer continue and it will force the liquid out of the butter, making buttermilk! Turn off mixer

  4. Scoop butter into a any dish you wish or place on parchment or wax paper and use hands to form into a log and wrap it up! As you press butter into mold it may release more buttermilk, just add the milk to your bowl. Cover butter and store in the fridge for up to 3 months or freeze for up to a year, removing to soften as needed.

For the buttermilk

  1. Pour buttermilk through a mesh strainer to remove any butter chunks. You can store buttermilk in the fridge for a week or freeze in ice cube trays and thaw as needed.