How to Churn Butter (Video)

From our sister publication, GRIT magazine.

Buttermilk adds a rich tang and soft texture to baked favorites like pancakes and biscuits, but it can also be utilized for its acidity and versatility in a wide variety of homemade recipes. Whether you are churning your own butter or preparing grab-and-go breakfasts for the long week ahead, GRIT’s own Kellsey Trimble will walk you through every simple step.

Making cultured butter in a hand crank butter churn requires about 4 pints of heavy cultured cream. It takes about 30-45 minutes. There are three stages to watch for while cranking: the whipped stage, the stiff whipped stage and the final stage.

The whipped stage typically occurs within the first few minutes of cranking. The stiff whipped stage occurs right before the butter begins to separate from the buttermilk.

The final stage takes place after the butter and buttermilk have begun to separate. You will begin to see large lumps, and once you’ve seen these lumps, you should continue cranking for approximately 15-20 minutes.

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