If it does happen to start to sour a touch, you can put it into baking, but we rarely have that problem, even in summer. It takes longer, but I enjoyed the feel, and my hands were very soft afterward! It is worth doing at least once just because it is fun to feel the changes. That was an interesting experience, as I got to feel all of the stages (really tactile, lol) that it goes through. I have actually kneaded cream until it was butter. If the cream is a bit warmer (the chill just off the cream) it does work better too. The less cream you do at a time, the faster it turns into butter. The jars & such work best if the jar/whatever is only 1/3 full. We have used a mixer, jars (of different sizes), butter churns…and my hands. This leaves more butter milk than we want in it. They thaw out quickly and look great on a plate. If you make a bunch and are concerned about it spoiling, make small amounts or take out only what you need and freeze the rest! Use a chocolate candy mold/mini muffin pan to make pats if you are unsure, and only take out a few each day. We don’t refrigerate our butter unless it is very warm, and only because don’t want it to melt. We have our own raw cream and have not used bought cream for butter (store cream costs more than the store butter here) so I don’t know how long store cream butter might last. We don’t want to put any outside chemicals that may be in the water (especially tap water) into it. Ours lasts quite long, actually, and we don’t rinse it with cold water…ever.
1-3 teaspoons real sea salt, to taste ( find unrefined sea salt here).1 pint cream (or more – just don’t overflow your blender).Here’s the whole list so you can gather everything:
But in our house, salted butter is a must, unless we’re using that butter for baking. Ready to make some butter? Homemade Butter in a BlenderĪll you need is cream to make butter. It takes the least amount of time and it’s easier to pour out the buttermilk without making a huge mess (another reason why my husband makes the butter instead of me). We’ve tried a few butter making methods in our house and our favorite is to make it in our heavy-duty blender. But butter wins at least a few times a month. Ok, caramel sauce gets made way too much. There are so many yummy uses for cream and it’s always a toss up between whipped cream and butter. It’s good to know your weaknesses, no?Įach week, we get a gallon of raw milk and often have at least a pint of delicious cream to find a use for. He’s also head butter-maker because even though it’s super simple, I tend to get impatient when it comes to the last few steps.
We like to divvy up DIY projects in our house and my husband is usually in charge of the ones that require… patience.