Urban Goddess

Getting back to our roots! For people with interests in urban farming, gardening and organic and homemade foods and household and beauty products.

It’s Just Better Butter!

1 Comment



I remember the first time I made butter… accidentally. I was a child and I thought it was one of the coolest things ever! I had no idea I could make my own butter in a KitchenAid mixer. I think I might’ve been trying to make whipped cream but forgot all about and just let my mom’s mixer keep running. Years later, my sister Caryn introduced me to butter making via vigorous shaking of a jar. It was fun, it was faster than a mixer, and it was great exercise!

With just plain cream, she and I started playing around with different butter flavors: sweet, salty, herb. All you need is a clean jar with a wide mouth (like a quart sized mason jar), you need cream, and you need whatever herbs and/or seasonings you like. If you’re interested in trying to make herb butter, try the following recipe:

  • 1 cup of cream
  • garlic powder (granulated garlic) or smashed oven roasted garlic cloves to taste
  • sea salt to taste
  • black pepper to taste
  • italian seasoning to taste

Shake the ingredients in a clean, sealable jar with a wide mouth until the fat solids start to become firm. Pour off the whey and put the jar in the fridge for the butter to firm up the rest of the way, unless you want to consume it while it’s still soft. 🙂

For sweet butter, use 1 cup of cream and your favorite sugar or sweetener to taste. For plain butter, you just need to shake the cream with nothing added. It’s really easy and really delicious, and I recommend that you try it! If any of you already make your own butter, please share your favorite add-ins and your technique.





One thought on “It’s Just Better Butter!

  1. These days I use the mixer so I can make a big batch each time! I also find that squeezing the whey out and squishing the butter under cold water (to remove more whey) really extend the life of the butter and help it keep longer.

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