Creamy Homemade Butter Versus The Commercial Product


     Fresh and creamy homemade butter – absolutely one of the sweetest, most delicious treats in life.  This was brought to light while we were enjoying a cheese plate with a side of bread at a favorite wine bar and delicatessen. I broke off a piece of the bread, buttered it, and I was shocked at how good it tasted. I like butter, but this was special.

     Back home I tasted our usual brand of butter.  It paled by comparison. Over the next several weeks I tried seven different commercial brands, and none of them were even close. Then it occurred to me. It might have been homemade.


    My quest shifted to find a recipe for homemade butter. I knew after the first try that I was on the right path, so I continued to search. Of the methods and recipes I tried, I came up with the recipe/process below. And it’s so simple. All you need is a stand mixer and two ingredients: 1 quart of whipping cream and 1 teaspoonful of salt. That’s it. Try it, and prepare to be amazed. 

Your Creamy Homemade Butter – Refrigerate Or Not

     When it comes to spreading butter, it certainly is easier if it is soft. But since it’s a dairy product, shouldn’t it be refrigerated? Not necessarily.

     Butter contains very little water. It’s mostly fat. This and the fact that regular butter has a high amount of salt keeps it from going bad rapidly. Also, most butter is made from pasteurized milk which limits bacterial growth. But what are the limits?

     If kept wrapped in the refrigerator, it can be kept a month. For countertop storage, the biggest problem is exposure to air. If you can store it in an airtight container, it can be kept on the counter. There are some simple glass storage crocks as well as some fancy ceramic types. If the seal is tight, it can be stored for up to two weeks, but if you are using unsalted butter, the time should probably be less. If the temperatures in your house goes above 70 degrees, it’s probably a good idea to shorten the storage time in this case also. As far as direct exposure to the air (uncovered on the countertop), it’s recommended it not be out for more than two hours.


     When it comes to my creamy homemade butter, I have my own guidelines. I refrigerate it all of the time, unless it’s out to soften or for use. I also don’t keep homemade butter any longer than 4-5 days. This is probably moot, because my creamy homemade butter usually is gone within a few days of preparation.

For The Recipe . . .

Click on “creamy homemade butter.” Scroll down through the narrative and the recipe will appear.

Note: Butter softens around 60 degrees which is much higher that the average refrigerator temperature (35-38 degrees). If you take it out of the refrigerator, at room temperature it takes 30-45 minutes to soften. And then cover it again when finished.

  • Jan Ericson

    Bob, I’m thoroughly enjoying your blogs! This one brings wonderful memories of my homemade butter made from the thick cream Marilyn Klein brought in to PMHC! So thick it wouldn’t pour from the jar! A true delight!

    27 November 2017 at 9:08 pm

Post a Comment