Making Butter

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Renee Wilkinson

Renee Wilkinson › Renee Wilkinson is the creator of, a popular website dedicated to homesteading, edible landscape ...


I discovered something pretty magical: homemade butter! I am not the first backyard homesteader to discover the wonderful simplicity of making homemade butter, but I am the first one in my house to discover it.

The process is simple, simple, simple. Get some heavy cream, pour it half full into a jar, then shake-shake-shake for about ten minutes. Voila! The cream thickens to the point where it separates. You are left with watering milk and chunks of delicious, fresh butter.

I went down this fatty, yet delicious, road because a friend from the Urban Farm generously shared some truffle mushrooms with me. (Thanks Jesse!) I have been enjoying them shredded over pasta and plan to make some truffle oil as well. But truffle butter has been a treat every morning over fresh baked goods.

Making the truffle butter involved the above mentioned shaking of a jar for ten minutes. I finely minced a couple truffles and dropped them in the jar with a little fresh sea salt. Complicated? Not so much.

The heavy cream will begin to thicken, sort of like a soft butter, but keep shaking. It gets to this point where I imagine the cream is exhausted and just renders its liquid. This may be my new favorite party trick this year!

This article originally appeared on It is re-posted here with permission from the author.

THE WRITER: Renee Wilkinson is the creator of, a popular website dedicated to urban homesteading, edible landscape design, and sustainable living. With a degree in journalism from the University of Oregon and garden spade in hand, she has been inspiring urbanites everywhere to get their hands dirty in their own city homesteads.

Photo Credit: 2 Little Hooligans