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MYO Butter

You might be surprised to learn you can make your own butter for considerably less than what you can often purchase it for . . .
Surprisingly even store-bought butter often contains hidden additives that you might not be aware of. A few that we’ve seen include “natural flavor”- which is to compensate for the lack of flavor when a very poor quality cream is used, “citric acid” and “annatto.” Annatto is a type of coloring that is sometimes added to give a yellowish appearance to butter made from poor quality cream.

The ones most concerning though, are the brands that contain BHA/BHT. BHA and BHT stands for Butylated hydroxyanisole (BHA) and Butylated hydroxytoluene (BHT). These are food additives that are used as a preservative to keep food from spoilage but are known carcinogens.

In an effort to put fewer chemicals in our family, we’ve opted for making our own butter, which I’ve discovered is actually cheaper than buying it anyway.

You’ll Need:
1 pint Heavy Cream
dash salt


If you have the option to purchase grassfed organic cream at a reasonable rate, go for it, the butter will be fabulous, if not, purchase a high quality cream and double check the ingredients to ensure that it doesn’t contain additives.


Pour the cream into a mixing bowl and turn it on medium-high, walk away. Let it run 3-4 minutes, check it, it should be a nice light fluffy whipped cream at this point, let it run, walk away for 2-4 minutes, come back and check it, when it’s done the butter will be collected in the whip of your mixer and the remaining thin buttermilk will be in the bottom of your bowl. Transfer the buttermilk to a container, cover and refrigerate or freeze. This mixture is excellent for use in baked goods!

Now, if you’d like, you can salt your butter. We add 1/2 teaspoon of freshly ground pink Himilayan salt per pint of whipping cream.

One Quart (32 oz) of good quality heavy cream yields 1 pound of fresh butter.

This is the base recipe for delicious Homemade Ghee!

4 thoughts on “MYO Butter”

    • The amounts don’t need to be exact. The separation process happens regardless of quantity. In this case, it is a pint of cream and a dash of salt.

      A dash is about 1/8 of a teaspoon.

      Salt is not actually necessary. It is more of a traditional ingredient. It helped keep the butter from spoiling as quickly.

    • It says heavy cream and salt. You didn’t say how much of each.

      It says a Pint of heavy cream and a dash of salt. It depends entirely on how much butter you want to make, you can use as much as you want or as little as 1 c of cream.

  1. Glad this was here. I was trying to remember he to do this with the stand mixer. My neighbor’s grass fed cow is producing more than they can use so I am getting a lot for free right now.

    I will be making as much as I can and freeze it.


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