I’m 65, my grandmother passed away many years ago at 96. She would be close to 110 I think. At 11 years old a mere child, she had to leave home to work for her room and board. She did housework, cleaning cooking and baking bread everyday. She was so tiny she had to use a stool to knead the bread. After getting married my grandparents were lucky enough to have a cow. She told me she used to make butter in a glass jar. She explained she merely skimmed the cream and put it in the jar and shook it until it separated from the buttermilk. I’ve done this several times, for my daughter when she was young and now for my granddaughters. It’s a wonderful little experiment for any child to see even this 65 year old child. What a wonderful memory. Who doesn’t love fresh butter. Thanks again for the great video.

As a child in America, I helped Grandma make butter in a wooden churn. It was, as I recall, made from the older, non-pastured milk that was close to going sour, but not there yet. We would then beat it with paddles to get the last of the buttermilk out and shape it in moulds. The milk was kept in a spring house at 55 deg.F or slightly above, and no ice, so done in the cool of the morning in warmer months. I remember that as being the most flavorful butter ever. It was probably ever so slightly cultured. One didn't spread a thin film on thin toast, instead one placed a thick slab on a thick hunk of homemade bread.

You can also make it in a jar by shaking it vigorously for 10 to 20 mins if you don't have a mixer. Added bonus of a work out. 😊

Kids in this country need to learn from these vids. Awesome video...

I started making my own butter after seeing your recipe and haven't bought any since. Not only is it cheaper, but the buttermilk is a bonus by product, and the butter is wonderful.... no added water, keeps well in the fridge and even longer in the freezer. Thank you, good sir, for this recipe. I make lots of your recipes now!❤❤

It brings back memories, John. When I was a boy, I used to spend my summers with relatives on a farm "out in the country". We were almost 100% self sufficient, growing and producing everything we needed, from chickens to cows, to fields of fruit and veg. Even our water was from a well, none of that stinky city stuff for us. I well remember that one of my jobs was to churn the butter (after I milked the cow and filtered the milk...I didn't get the "fun" jobs, I was too young, my cousins got to do those)...what's the point of having rugrats on a farm if you don't put them to work, right? I would go with my aunt into town on Saturdays, where she'd sell the excess production of beef, milk, eggs, butter, fruit, and veg, and we'd buy the things we didn't produce...Life cereal (hehehe), flour, salt, etc. Sixty years down the road, I can, to this day, still taste our daily breakfast of fresh henhouse eggs, sausage and bacon, toast, cereal, and those magnificent piping hot buttery biscuits. I got to help with those too...and while I watched and helped every single day, even now I can't produce a biscuit to match my aunt's. What I'm thinking is that what that biscuit really needs is fresh, homemade butter! Thanks for this video, mate. I'm doing it tomorrow and will test drive the result on a batch of biscuits!

First time I’ve made butter and it definitely won’t be the last.thank you John.

Just joined your patron group and well worth the money. I am 77 and never made butter. What a revelation. It is so easy. Friends could not believe it when I offered one of your home made cheese scones with home made butter. Absolutely delicious Love your cookery books too well presented and so easy to follow thanks

The irony is that in Australia 600 mls of heavy cream is way more expensive than butter of the equivalent weight

Dear John, you are not retired cook, you’re an experienced cook. The way you explain every single step, it’s very easy to follow ❤thanks for sharing this video with us. Best wishes and good health for you with lots of love ❤all the way from Sri Lanka 🇱🇰

I’ve just made my second batch and I can’t believe how easy this was to make. It tastes so much better than shop bought butter. I managed to get over 50g extra than the shop bought, and I sourced the cream for £1.45, making a huge saving! I don’t think I’ll be buying shop bought butter again. I’ve bought your cookery books too. Loads of recipes I’ll be using there. Thank you so much for this video.

Who would have thought that fresh butter was so simple and easy to make. Thank you John you're a 'myth buster' by telling us all how to make things and much appreciated too xx Jean from Scotland.

I can't wait to try this recipe for butter! As a second grader in 1974, my class made butter in a jar. We all took turns shaking it, and to this day I still recall how wonderful it was.

Mr John, never knew how Butter was made, would never thought of it, but now will give it ago.

Now that butter is hitting an all time high (£8-£9) for Lurpak. This will come in very handy for those of us who love real butter. Thanks John 😁 Lorna in Northumberland.

I grew up making butter from our Jearsy milk cow on the farm. She lived a happy life being milked by hand every day. My dad milked the cow my mom separated the cream and I ran the butter churn and made the one pound blocks with a butter mold. My mom wrapped the butter and sold what we didn't eat. It was fantastic. I tried it with store bought cream and there is no comparison, the cost was the same as buying butter. You simply can't make good butter from industrialized dairy products. But maybe in the UK it's different.

Lmao bro, you demonstrated this a couple of years ago, I made a double batch last week, half for croissants, the other for spreading. You do such brilliant work, it’s no wonder that you have 500k + subs, kind regards tim

You’re amazing for responding to nearly every comment! I’m so glad you genuinely enjoy what you do!

This is incredible. Thank you so much! Butter is horribly expenses in USA. Because I don’t trust food here I buy creamery butter from over seas and cow fed Irish butter. I’m so excited I can make my own now!

😊hello to you and congratulations, I just made butter with 500 ml of cream from the supermarket and it came out with 175 g of butter. I'm sure your cream is better but it was still a satisfaction to do it.

Wow! Thank you for this recipe, John. With the rising cost of...everything, would you consider posting more of these "how to save money" videos? Your intake is always shenanigans free and the results are always perfect. Thanks again.

This weekend in a UK supermarket I spotted a large pack of butter costing about 7 quid. All your recipes are very helpful for everyone at this time. Thank you John.

Thank you dear John, best regards from Syria ❤️

I’m heading to my wife’s kitchen aid right now. Thank you sir

Wow! never knew making butter was so uncomplicated. it even looks fun. Thank you so much for teaching me something so valuable. never will i buy 'boxed' butter ❤

You gotta love a Geordie! And a Geordie who teaches us to make butter is pretty unbeatable!

I just love listening to John teach and his recipes and the books I’ve purchased are amazing! Thank you John

I found that all the salt migrated to the buttermilk, didn’t realise this at first so increased the salt but now realise that I’ll have to add the salt before shaping next time. I also read a tip to swap the whisk attachment for the paddle attachment once the ‘peaks’ stage has been reached ❤

I can remember making some Butter for my Dad when I was a kid , put it in some home made rolls . Will have to get a food mixer to make some more 😊

My mother was a farmers daughter and usd to tell me about making butter to take to the market once a week. I think although she has been gone over 25 years it would make her smile that I am going to be making my own butter in the future. Thank you for another very informative video.

From Norway I butter is traditionally made soured cream. It intensifies the flavor

Glad to see an update on this process. I've been using this process to make my own butter for some time and I absolutely agree it's fantastic butter and much cheaper. Thanks for this and the scones recipe I use much of this butter on!

Very interesting and straight forward. We have special visitors arriving in a couple of weeks. I really want to make this to go with my homemade bread and jam as a special treat for them. Thank you!

I finally found a dairy, as I don't have a dairy cow of my own...yet! However, I can not wait to use this method. I have accidentally made butter a couple of times when I was making whipped cream. Squirrel...haha. But it had sugar and vanilla in it so it was not great. I also didn't know about rinsing it to prolong it's freshness. I can't wait to make it for real and store it like you just did. Thank you John. My son comes home from the USAF in February, and he can't wait to cook with me. Much of it is because he grew up loving my cooking, but I was always a terrible baker and some other things. He now believes I can help him make and learn anything he needs to sustain himself and a family. I can assure you we will watch many of your videos together. I have diaries to tell my children how to cultivate the land, mistakes and successes. I plan to leave written words for my family, until the Lord Jesus returns. Thank you for being such a huge part of my learning in these things. Much love in Christ. - Vicky Ann

John you have no idea how grateful I am fit sharing your talents.

Omgoodness. I didn’t realise it was so easy to to make butter. There is so many ideas you have given me. I thank you so much. Thank you for sharing. I’m so pleased I found your channel!💕

I made this a couple of times when my kids were growing up and I ran out of butter but had plenty of cream. It's a great thing to know.

I can honestly say that I have never known before now that it was that direct and easy to make butter at home. It is, indeed, something I will try, and that right soon. Thank you!

I love this! Very informative and like how you show step by step. Thank you for a straightforward video.

John, I learned so much from this video -- thank you very, very much !!

Sausage, egg, and tomato pie! Grand to see an update on the homemade butter but you've grabbed my interest for the next video already, John, sounds delicious!

Making butter is so much fun! I used to do this as a kid, but instead of using a mixer my class would put cream in some kind of shaker ball and take turns shaking it. It'll definitely be quicker as an adult with a KitchenAid! 😂

I love making my own butter. the buttermilk freezes very well and is absolutely delicious to drink. 1 litre of 35% cream yields 13-14 oz of butter and 2 cups of buttermilk. The buttermilk and fat when separating can be very messy as it splashes, so I wrapped the top of my mixer with plastic wrap and sealed it to keep the splashing in. I squeezed out all the buttermilk I could and then cleaned it under cold water from my flowing tap kneading it over and over like play dough to get all the buttermilk out and the water in the butter starts to run clear. this way the butter won't turn rancid.

Hey! I can now add butter to my list. Thought I'd lost it as I think I was too tentative stopping too many times to wipe down sides of the bowl as it started to scramble but then went smooth again.......but eventually it suddenly came together in the whisk. And it's delicious. Thank you, Mr Kirkwood.

Back in the later 30's early 40's my mum had the job of making the butter. Her grandmother would put the cream off the top of the milk into a jar, when there was enough my mum would have to shake the life out of it until if formed butter 😀 I had a go a few years back with just a small amount but didn't know about the washing bit, so I'll definitely be doing that this time. I have one litre of double cream sat waiting in the fridge!

I made butter for the first time today, WOW well impressed. Thanks John :)

I’ve been making butter for a while and enjoy doing it and use the butter milk for pancakes and scones scrambled eggs too love your recipes you explain them so well. Thank you for sharing your recipes

John i have just washed up from doing this and im amazed, I did it , cant belive how easy it was, havent tried it yet, waiting for the no knead bread to cool down . thank you John x

Thank you for the reminder of just how satisfying and easy it is to make one's own butter! Rising prices at the grocers or not... this is fun and tasty!

Okay, this changes everything! Thank you for the recipe 💜

Early 1950's used a jam can with a push closed lid. Put cream and two spoons in it. Everyone took a turn shaking it. Great morning activity for a family.

Another great recipe. I always have cream left over when I make victoria sponges, now I have a good use for it

All your recipes are so simple to make with 100% guaranteed results. I prefer to make everything at home as much as possible. Really appreciate you coming up with this particular tutorial. Always looking forward to seeing your videos ❤

I love this! I always wanted to make it but thought it couldn't be done at home. Thanks for showing us how.

Thank you very much!!! I will try this next week, I do a lot of baking!😊

Hi John, just wanted to thank you for posting this recipe! I've just made my first pat of butter following your video, and it turned out perfectly! The cream performed exactly as you said it would and I was able to get it into shape and wrapped in greaseproof paper without much trouble. We'll be having it for tea! I'm going to try your bread video next while I'm waiting for your recipe book to arrive! You are a brilliant chef and a great teacher! 😀Thanks so much!

John I love your soft spoken voice, very easy to listen to and follow instructions. Hope you are well. Cheers.

Wow! What could be simpler?! I am going to give this a try tomorrow John! Thanks so much for sharing.

Thank you for this video ❤ I will definitely try this, I love to cook and try new things!!!😊

I just made my own butter !! It's lush. Thank you 🙂🙂👍👍

Awesome!! Thank you for sharing this wonderful recipe! I can't wait to make my own butter!

Love watching you have made butter and it tastes so much better than bought, so thank you.

Lovely, I then beat in a low flavour oil and made soft spreadable butter for bread, it lasted ages too

I have made your butter and turned out to be very good. Just to help anybody else who would be using this method of making butter: Change the whisker, after the cream turned into whipping cream to the beater tool. This way the butter sticks to the beater and the buttermilk stays in the bowl. Thus less damage to the whisker and it is easier to separate the butter from the tools. Yes, it does wave money, but for how long. And it is better butter!.

I’ve just made this, as well as your crumpets, which really are better than shop-bought 🙏🏾 Next time making the butter I will add the salt at the scrambled egg phase, after removing the buttermilk. The buttermilk seemed to retain the salt leaving the butter needing salt imo. Thanks for these! Awesome!

I’ve recently been making butter at home using your previous video, John. It has been so helpful. The results are just as you say. Many thanks.

I just followed your recipe. Worked perfect! I just made my first homemade butter and you’re right, it does taste better. It almost has a slight cheesy flavor! DELICIOUS!

Thank you, you are the best on line

Thankyou so much John. I don't think people realise how simple this is. I certainly didn't! Take care x

Made my first block of butter today, delicious. John thank you for showing us how easy it was to make . You are amazing.

loved it. ill be making one as soon as I could get my day off

I just saw 1 lb of Land O'Lakes butter at the local grocery store for $6.49. I will be making my own butter from now on! Thank you John!

Wow! Im going to make my own butter from now on! Thank you so much for your hard work, I love this idea!

Great work, John. I knew butter came from cream, but had no idea it was that simple a process! Can't wait to try this later!

My local Morisson sell 2 pints of heavy cream for just £1. I am glad I found this video because I have the machine and the cream but was not confident enough to do it. I have been using the cream for curry and other cooking and lost half of the cream because it went off before I could use all of it. Imagine how many butters I could have had out of 2 pints of cream.

I am looking forward to presenting my homemade butter to my family, I know they are going to absolutely love it! THANK YOU for sharing your cooking knowledge!♥️

Your videos are so interesting and relaxing. I'm totally going to try making butter, without you I would not have a clue about how to do it. Thank you.

Thanks for the video, John! I've been wanting to try making homemade butter for quite a while now. Been enjoying the homemade vanilla extract I made, as have my friends that I've gifted some of the batch. 🙂 Really like your recipe videos because you make baking and making homemade items so fun and easy. Thanks, again!!!

My son saw you making butter and decided to make some himself he made 2 lots and brought me a batch it was absolutely amazing, I am going to try myself wish me luck. I come from the Northeast of England also Middlesbrough to be exact.

There’s nothing better than making things your self more satisfying nice video thanks John.

John, I literally made a batch last night finally after watching your original video a few years ago. Absolutely love it, and the family loves it!

I've been doing this for a few months now. It's less expensive and we love it!! Great video!!

Wow, so easy to make and Delicious. I will definitely be making this again. Thank you.

I made my own butter for about six months last year using organic cream. It ended up costing me $15-$20 per pound of butter so I went back to buying organic butter at Whole Foods. Maybe I calculated wrong. It sure did taste good though and the bonus buttermilk I gave away to a lady who used it frequently.

A few things for those of us in the USA. A lot of the heavy cream we get has an additive, carrageenan, to thicken it. Also, a lot of the cream we get is "ultra-pasteurized" to give it a longer shelf life. I don't know what the carragreenan will do to the butter, but I do know ultra-pasteurization makes the cream and resulting butter has a scalded or burned taste. Best to seek out a local farm that sells cream for best results.

Brilliant tutorial John, that butter looked lovely, I'm gonna give it ago in morning. Keep up the great work sir, love your vids....

Absolutely fantastic, I’ll be making this very soon. Thanks John👍🇬🇧

I did this with my Girl Guide (Girl Scout USA) troop. The girls had a blast along with learning something useful. Thank you for sharing. Such fond memories.

I did it, I really did it!!! I grew- up making butter from fresh milk (that I had to milk the cows) with an ANCIENT butter churn!!! Long, hard and hot work!!! This was A PLEASURE!!! I made a mistake of trying to make 2 containers (at 946 ml each) at the same time in a 5 qt bowl....I was able to correct my error by making 2 batches. My husband used some right away for grilled cheese sandwiches. 2 4oz blocks in freezer, 1 6oz block in the fridge and 2 oz's going to my mother- in- law. Thank you for all of your inspirations!!! Can't WAIT to get my books!!!👍👏👏👏😻💞💞💞

Hi John! In India, most families used to make butter at home. It's only in recent years that people have started buying butter. We even make ghee or clarified butter at home. :)

That looks amazing John, very good video of the process. Thank you.

Thanks John this is great. Love all your videos simple and easy to do. Thanks again

Thank you very much for consistently giving us such yummy (and easy!) recipes. Homemade butter is so much better than store-bought. Have a great weekend.

This is just the best cooking channel. The best. :)

You're so comprehensible speaker, Mr. Kirkwood. Thank you...

Hi John! This video brought back some fond memories of my childhood when I was taught how to make butter with a crock churn and dasher. We had a Jersey-Holstein mixed cow. She kept us busy!

I'm definitely going to try doing this. It looks delicious xx

Although I have been making this for some time now, this time I used my new Ankarsrum mixer with the roller and bowl scrapper. And wow! It converted the cream to butter in just 2 minutes. It also separated the butter from the buttermilk so much better than using my normal stand mixer!

John, I made the butter tonight. I am glad you mentioned slowing the mixer down at the scrambled egg stage. It really does release the buttermilk to splash around very quickly. Oh well, experience is the best teacher. However, it tasted wonderful. Thanks for putting that video online!

you rock foe sharing this. I remember my first time decades ago. The absolute shock of tasting it! Your a good man John Kirkwood. 😊