Make Butter in a Blender

Why Should I make Butter in a Blender?

Before I explain how I make butter in a blender, it might be best to help you understand why I do it! Obviously, it isn’t an easy task or something you can quickly do. In my case this process took over a half hour. It is convenient for everyone to buy butter. Better yet, there are really great resources out there to get the butter we need. However at the end of the day, is it ever a bad idea to learn how butter is made? In addition, whenever we can control the ingredients in something as simple as butter, its always a win-win. For me, I occasionally can buy raw cream from a local organic farmer. Making butter is one of the many nutritious basics I like to make with raw cream.

Real organic butter made with raw milk is exceptional for our health. More and more studies are coming out to show the benefits of not only butter, but fat in general. To start with, anytime a food is in it’s most natural state, it is then that the enzymes are intact for better nutrient absorption. Butter is no exception. Besides vitamin A, D, E and K, butter processed correctly has high levels of CLA (Conjugated linoleic Acid) which can protect us from cancer. CLA can actually help the body build muscle rather than fat! This information along with a great trifold on the benefits of great raw butter, can be found on the WestonPrice foundation website.

There are a variety of different ways to make butter, but using a blender works well for me. I have tried using a standing mixer, but for me, I struggled with keeping the cream/butter inside of the bowl!

Steps to Making Butter

1. Add fresh raw cream (ideally from a local organic farmer) to a blender.

2 Blend on high for about a minute. After 30 seconds, the cream should resemble fresh whipped cream. Make sure the blender is not on a setting that warms the cream.

3. After you see whipped cream, process it a little longer, and you will start to see the butter separating from the buttermilk. When the blender starts to hesitated a bit, and you see something yellow sloshing around, it is time to stop. The butter in my blender is usually somewhat reminiscent of cottage cheese. Eventually I’ll add a photo here so you can see how I see the texture.

4. Pour the contents of the blender, the butter and buttermilk, into a strainer over a bowl.

5. Remove butter milk thats left over, put in a jar and use in other recipes. Press the butter leftover, together into the shape you would like and rinse with filtered water.

6. Add salt to taste either after you rinse or when you use the butter. You can also add herbs, honey or any other flavoring. It is extremely versatile!

7. Use with my recipe for sourdough rye! It’s really amazing.

Equipment list:

Pampered Chef blender

Spatula or scraper

Weck Jars for storage

Ingredients

Raw organic cream from your local farmer, or Organic Raw Whipping Cream  like this one

Sea Salt (I prefer this brand)

Some links are affiliate links, which means I make a small commission at no extra cost to you. See more info here.