Jump to Recipe I’m about to show you how to make butter from powdered milk that is so rich and creamy you’ll want to use it on everything! It’s so quick and effortless that you’re going to wonder why you haven’t made it before. This butter is spreadable and delicious so it’s perfect for toast, buns, veggies, and more! The Secret To Making Homemade Butter From Powdered Milk This is a quick and simple way to whip up some delicious homemade butter- using powdered milk! It’s even easier than making butter with traditional milk, but it tastes just as good! Most powdered milk is non-fat, which is probably why people don’t typically use it to make butter (which is very high in fat). It is important that you use whole powdered milk for this recipe (or it won’t taste right), the brand Nido (made by Nestle) makes one that I recommend! This homemade butter is so rich and creamy that it goes great with everything!

Jump to:The Secret To Making Homemade Butter From Powdered Milk 🥘 Butter Ingredients 🔪 How To Make Butter From Powdered Milk 💭 Angela’s Tips & Recipe Notes 🍴 More Cooking How-To’s 📋 Recipe 💬 Comments

You can choose to use whatever oil you have on hand- olive, vegetable, avocado, sunflower, coconut, or anything else! It could alter the taste slightly, so pick your favorite. You can use this rich and creamy spread to make toast, add to your oatmeal, put on veggies, or anything else you normally use butter for! My one exception is for baking- I have not tried using this in the oven, yet, so I’m not sure what would happen at such high temperatures. Feel free to try it and let me know how it worked out! 🥘 Butter Ingredients You probably already have these ingredients at home, just make sure that the powdered milk you have is whole milk! The butter flavoring is all based on preference, I actually like it better without it! Powdered Milk – ¾ cup of powdered whole milk (*see note).Water – ⅓ cup of water.Oil – ¼ cup of whatever oil you prefer (olive, avocado, coconut, etc).Salt (optional) – A pinch of salt if you want salted butter.Yellow Food Coloring (Optional)Butter Flavoring (Optional) Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips! 🔪 How To Make Butter From Powdered Milk This DIY butter recipe is incredibly simple to make! You’ll need either a food processor or a Mason jar. Based on a serving size of 1 tablespoon (like standard butter), this recipe will yield 12 servings. Add ingredients. In your food processor (or Mason jar) add ¾ cup of powdered milk, ⅓ cup of water, ¼ cup of oil, and a pinch of salt, if using. If you’re wanting to add in the yellow food coloring or butter flavoring, add it in now.Blend. Blend (or shake), making sure to check occasionally to test the consistency. It will take a few minutes- you want it to be thick and creamy.Store. Once the butter has reached your desired consistency (*see note), it can be served immediately. Place in an airtight container in the fridge for up to 2 weeks. Spread this creamy butter on some rustic bread or whole wheat bread for some perfect toast. For a rich meal, use it to make some buttered noodles! Enjoy! 💭 Angela’s Tips & Recipe Notes You have to use whole fat powdered milk (Nido brand). If you use a non-fat variety, it will not have a very good flavor.This butter will not be quite as thick as typical butter, but it will be super creamy and easier to spread!Once the butter spends some time in the fridge, it will firm up considerably.The yellow food coloring and butter flavoring are not necessary- your butter will still be delicious without them! It is all personal preference.This recipe will make roughly ¾ cups of butter, or 12 tablespoons.To store: Put your butter into an airtight container and place it in the fridge for up to 2 weeks. Now that you know how to make butter from powdered milk, what are you going to be using your butter for? Let me know in the comments below! 🍴 More Cooking How-To’s How To Scald Milk For Mashed PotatoesDIY Custard PowderMake The Best Crumb ToppingBest Tips To Make Pancakes FluffierHow To Melt Chocolate ChipsHow To Reheat Pizza

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

📋 Recipe

Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 4.84 from 6 reviews

How To Make Butter (From Powdered Milk)

I’m about to show you how to make butter from powdered milk that is so rich and creamy you’ll want to use it on everything! It’s so quick and effortless that you’re going to wonder why you haven’t made it before. This butter is spreadable and delicious so it’s perfect for toast, buns, veggies, and more!

Author | Angela

Servings: 12 servings Calories: 78kcal Prep 5 minutes Cooking 0 minutes Total Time 5 minutes

Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3x▢ ¾ cup powdered milk (whole, not non-fat)▢ ⅓ cup water▢ ¼ cup oil (olive, avocado, coconut, etc)▢ 1 pinch salt (optional for salted butter)▢ yellow food coloring (optional)▢ butter flavoring (optional)

InstructionsIn your food processor (or mason jar) add powdered milk, water, oil, and salt, if using. Also, add in the optional butter flavoring and food coloring, adjusting it to taste.¾ cup powdered milk, ⅓ cup water, ¼ cup oil, 1 pinch salt, yellow food coloring, butter flavoringBlend (or shake), making sure to check occasionally to test the consistency. It will take a few minutes- you want it to be thick and creamy. Once the butter has reached your desired consistency (*see note), it can be served immediately. Place in an airtight container in the fridge for up to 2 weeks. Equipment You May Needfood processorMason JarAirtight Storage Container Notes You have to use whole fat powdered milk (Nido brand). If you use a non-fat variety, it will not have a very good flavor. This butter will not be quite as thick as typical butter, but it will be super creamy and easier to spread! Once the butter spends some time in the fridge, it will firm up considerably. The yellow food coloring and butter flavoring are not necessary- your butter will still be delicious without them! It is all personal preference. To store: Put your butter into an airtight container and place it in the fridge for up to 2 weeks.

NutritionServing: 1tablespoon | Calories: 78kcal (4%) | Carbohydrates: 3g (1%) | Protein: 2g (4%) | Fat: 7g (11%) | Saturated Fat: 5g (31%) | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 8mg (3%) | Sodium: 33mg (1%) | Potassium: 106mg (3%) | Sugar: 3g (3%) | Vitamin A: 75IU (2%) | Vitamin C: 1mg (1%) | Calcium: 73mg (7%) | Iron: 0.04mg Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! butter from powdered milk, DIY butter, how to make butter Course Condiments, SubstitutionsCuisine AmericanAngela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/

I’m about to show you how to make butter from powdered milk that is so rich and creamy you’ll want to use it on everything! It’s so quick and effortless that you’re going to wonder why you haven’t made it before. This butter is spreadable and delicious so it’s perfect for toast, buns, veggies, and more!

The Secret To Making Homemade Butter From Powdered Milk

This is a quick and simple way to whip up some delicious homemade butter- using powdered milk! It’s even easier than making butter with traditional milk, but it tastes just as good!

Most powdered milk is non-fat, which is probably why people don’t typically use it to make butter (which is very high in fat). It is important that you use whole powdered milk for this recipe (or it won’t taste right), the brand Nido (made by Nestle) makes one that I recommend!

You can choose to use whatever oil you have on hand- olive, vegetable, avocado, sunflower, coconut, or anything else! It could alter the taste slightly, so pick your favorite.

You can use this rich and creamy spread to make toast, add to your oatmeal, put on veggies, or anything else you normally use butter for! My one exception is for baking- I have not tried using this in the oven, yet, so I’m not sure what would happen at such high temperatures. Feel free to try it and let me know how it worked out!

🥘 Butter Ingredients

You probably already have these ingredients at home, just make sure that the powdered milk you have is whole milk! The butter flavoring is all based on preference, I actually like it better without it!

  • Powdered Milk – ¾ cup of powdered whole milk (*see note).Water – ⅓ cup of water.Oil – ¼ cup of whatever oil you prefer (olive, avocado, coconut, etc).Salt (optional) – A pinch of salt if you want salted butter.Yellow Food Coloring (Optional)Butter Flavoring (Optional)

Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!

🔪 How To Make Butter From Powdered Milk

This DIY butter recipe is incredibly simple to make! You’ll need either a food processor or a Mason jar.

Based on a serving size of 1 tablespoon (like standard butter), this recipe will yield 12 servings.

  • Add ingredients. In your food processor (or Mason jar) add ¾ cup of powdered milk, ⅓ cup of water, ¼ cup of oil, and a pinch of salt, if using. If you’re wanting to add in the yellow food coloring or butter flavoring, add it in now.Blend. Blend (or shake), making sure to check occasionally to test the consistency. It will take a few minutes- you want it to be thick and creamy.Store. Once the butter has reached your desired consistency (*see note), it can be served immediately. Place in an airtight container in the fridge for up to 2 weeks.

Spread this creamy butter on some rustic bread or whole wheat bread for some perfect toast. For a rich meal, use it to make some buttered noodles! Enjoy!

💭 Angela’s Tips & Recipe Notes

  • You have to use whole fat powdered milk (Nido brand). If you use a non-fat variety, it will not have a very good flavor.This butter will not be quite as thick as typical butter, but it will be super creamy and easier to spread!Once the butter spends some time in the fridge, it will firm up considerably.The yellow food coloring and butter flavoring are not necessary- your butter will still be delicious without them! It is all personal preference.This recipe will make roughly ¾ cups of butter, or 12 tablespoons.To store: Put your butter into an airtight container and place it in the fridge for up to 2 weeks.

Now that you know how to make butter from powdered milk, what are you going to be using your butter for? Let me know in the comments below!

🍴 More Cooking How-To’s

  • How To Scald Milk For Mashed PotatoesDIY Custard PowderMake The Best Crumb ToppingBest Tips To Make Pancakes FluffierHow To Melt Chocolate ChipsHow To Reheat Pizza

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

📋 Recipe

Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 4.84 from 6 reviews

How To Make Butter (From Powdered Milk)

I’m about to show you how to make butter from powdered milk that is so rich and creamy you’ll want to use it on everything! It’s so quick and effortless that you’re going to wonder why you haven’t made it before. This butter is spreadable and delicious so it’s perfect for toast, buns, veggies, and more!

Author | Angela

Servings: 12 servings Calories: 78kcal Prep 5 minutes Cooking 0 minutes Total Time 5 minutes

Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3x▢ ¾ cup powdered milk (whole, not non-fat)▢ ⅓ cup water▢ ¼ cup oil (olive, avocado, coconut, etc)▢ 1 pinch salt (optional for salted butter)▢ yellow food coloring (optional)▢ butter flavoring (optional)

InstructionsIn your food processor (or mason jar) add powdered milk, water, oil, and salt, if using. Also, add in the optional butter flavoring and food coloring, adjusting it to taste.¾ cup powdered milk, ⅓ cup water, ¼ cup oil, 1 pinch salt, yellow food coloring, butter flavoringBlend (or shake), making sure to check occasionally to test the consistency. It will take a few minutes- you want it to be thick and creamy. Once the butter has reached your desired consistency (*see note), it can be served immediately. Place in an airtight container in the fridge for up to 2 weeks. Equipment You May Needfood processorMason JarAirtight Storage Container Notes You have to use whole fat powdered milk (Nido brand). If you use a non-fat variety, it will not have a very good flavor. This butter will not be quite as thick as typical butter, but it will be super creamy and easier to spread! Once the butter spends some time in the fridge, it will firm up considerably. The yellow food coloring and butter flavoring are not necessary- your butter will still be delicious without them! It is all personal preference. To store: Put your butter into an airtight container and place it in the fridge for up to 2 weeks.

NutritionServing: 1tablespoon | Calories: 78kcal (4%) | Carbohydrates: 3g (1%) | Protein: 2g (4%) | Fat: 7g (11%) | Saturated Fat: 5g (31%) | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 8mg (3%) | Sodium: 33mg (1%) | Potassium: 106mg (3%) | Sugar: 3g (3%) | Vitamin A: 75IU (2%) | Vitamin C: 1mg (1%) | Calcium: 73mg (7%) | Iron: 0.04mg Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! butter from powdered milk, DIY butter, how to make butter Course Condiments, SubstitutionsCuisine American

Angela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

Love This Recipe?Click On A Star To Rate It!

4.84 from 6 reviews

How To Make Butter (From Powdered Milk)

Author | Angela

Servings: 12 servings

Calories: 78kcal

Prep 5 minutes

Cooking 0 minutes

Total Time 5 minutes

Ingredients US CustomaryMetric1x2x3x▢ ¾ cup powdered milk (whole, not non-fat)▢ ⅓ cup water▢ ¼ cup oil (olive, avocado, coconut, etc)▢ 1 pinch salt (optional for salted butter)▢ yellow food coloring (optional)▢ butter flavoring (optional)

InstructionsIn your food processor (or mason jar) add powdered milk, water, oil, and salt, if using. Also, add in the optional butter flavoring and food coloring, adjusting it to taste.¾ cup powdered milk, ⅓ cup water, ¼ cup oil, 1 pinch salt, yellow food coloring, butter flavoringBlend (or shake), making sure to check occasionally to test the consistency. It will take a few minutes- you want it to be thick and creamy. Once the butter has reached your desired consistency (*see note), it can be served immediately. Place in an airtight container in the fridge for up to 2 weeks.

Equipment You May Needfood processorMason JarAirtight Storage Container

Notes You have to use whole fat powdered milk (Nido brand). If you use a non-fat variety, it will not have a very good flavor. This butter will not be quite as thick as typical butter, but it will be super creamy and easier to spread! Once the butter spends some time in the fridge, it will firm up considerably. The yellow food coloring and butter flavoring are not necessary- your butter will still be delicious without them! It is all personal preference. To store: Put your butter into an airtight container and place it in the fridge for up to 2 weeks.

Nutrition

Serving: 1tablespoon | Calories: 78kcal (4%) | Carbohydrates: 3g (1%) | Protein: 2g (4%) | Fat: 7g (11%) | Saturated Fat: 5g (31%) | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 8mg (3%) | Sodium: 33mg (1%) | Potassium: 106mg (3%) | Sugar: 3g (3%) | Vitamin A: 75IU (2%) | Vitamin C: 1mg (1%) | Calcium: 73mg (7%) | Iron: 0.04mg

Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!

Course Condiments, SubstitutionsCuisine American

US CustomaryMetric