We like to divvy up DIY projects in our house and my husband is usually in charge of the ones that require… patience. Like baking. Or remodeling our bus. 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. It’s good to know your weaknesses, no?
Each week, we get a gallon of raw milk and often have at least a pint of delicious cream to find a use for. There are so many yummy uses for cream and it’s always a toss up between whipped cream and butter. Ok, caramel sauce gets made way too much. But butter wins at least a few times a month.
We’ve tried a few butter making methods in our house and our favorite is to make it in our heavy-duty blender. 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).
Ready to make some butter?
Homemade Butter in a Blender
All you need is cream to make butter. But in our house, salted butter is a must, unless we’re using that butter for baking. So really, you need cream and sea salt. Simple.
Ingredients & Supplies
You’ll also want a few simple supplies. Here’s the whole list so you can gather everything:
- 1 pint cream (or more – just don’t overflow your blender)
- 1-3 teaspoons real sea salt, to taste (find unrefined sea salt here)
- wooden spoon
- ice cold water
- pint canning jar
- butter crock or butter dish
- Pour the cream into the blender and make sure the lid is secure. Blend. After about five minutes you’ll see the butter separate from the buttermilk. The butter will look like little yellow flakes. Let it sit for a few minutes before you pour off the buttermilk so everything can separate (see – patience).
- Pour the buttermilk into your canning jar. Use the wooden spoon to hold back the butter as you pour so you don’t end up splashing yourself with buttermilk when a big clump of butter falls in the jar. You’ll also use the spoon to press out as much of the buttermilk as possible.
- Now, add some cold water to your blender (just enough to cover the butter) and return blender to the base. Cover with lid and blend the butter for about 30 seconds. Pour out the last bits of buttermilk and squeeze the butter with the back of your spoon.
- Repeat one more time. This last time, we pour the water into the sink. We mainly want to make sure the water comes out clear so we know there’s no more buttermilk in there.
- Cover your buttermilk and refrigerate. Make plans for some yummy buttermilk pancakes.
- Now, add your sea salt to the butter and blend it up so it’s all mixed in. Move your butter to the dish you’ll store it in (be sure to use your scraper so you get it all out!) and spread butter on whatever you can so you can give it a taste.
Congratulations – you made butter!
After a few butter making sessions, you learn a few tricks that help things go much smoother in the future. Our key lesson was that I shouldn’t make butter. Hopefully, you’ll do better than I did.
- Wash butter thoroughly so it lasts longer.
- Use a butter crock for perfectly spreadable butter all the time.
- Omit the salt if you want to use your butter for baking.
- If you want to form your butter, you can put it in cheesecloth to squeeze out any excess water and form it. Use your scraper to get everything off the cloth. Or your butter-loving toddler.
- Butter can also be stored and formed using wax paper.
- Don’t sit on the blender lid that’s covered in butter while your spouse is pouring out the buttermilk…
Do you make your own butter? What method do you use?