Can you believe for a moment that you might could make butter at home without growing muscles the size of the Incredible Hulk? If you’ve seen it done the old fashioned way, with all that stirring and shaking, you wouldn’t believe there’s an easier, modern way to make butter.
It’s true. There’s a modern way to make butter that is easy on the arms and tastes just as good as butter in the old days on the farm.
This modern-day tried and true ‘how to make butter at home’ recipe comes from a GoodByeCityLife reader who has been making butter in her country home for years!
The Basics To Make Butter
The best cream for making butter at home is one with a high fat content. The cream from Jersey cows or Nubian goats works well, but in fact any cream will do!
Separate: First you’ll want to separate your cream from the milk. I just use a ladle to spoon off the cream (it floats on top) from the milk. You could go out and purchase a new cream separator, but they are rather expensive and don’t save you that much time or money in the long run.
Blend: Next you’ll want to put the cream that you’ll be using to make butter with, into a regular kitchen blender and whip it up for SEVERAL minutes. The time will vary depending on the cream and the power of your blender.
Stir: Continue to stir the mixture every 30 seconds or so until the butter mixture has reached the consistency you’re after. If you want a hard butter, like the kind you buy in the grocery store, the mixture at this stage will appear a tad thin, but once it’s chilled it should keep the shape of any container you place it in.
But first…Strain: Pour the mixture through a strainer. One of those really fine wire mesh strainers is fine. The liquid coming out the bottom is buttermilk, which can be saved or discarded. The solid part left in the strainer will be your butter.
Buttermilk is a delicacy to many. I’ve seen many people add salt to a glass of buttermilk and enjoy it. It’s not to my tastes so I use it in my baking such as breads and morning muffins.
Finally: Your next and final step is to rinse the butter very well, squeezing out any excess moisture. Removing excess moisture elongates the shelf life of the butter you made. Pour the butter into a mold, (any container lined with plastic wrap will do).
Tips and Pointers To Make Butter
- Wrap the butter up and freeze it until you need it.
- Once solidified, homemade butter can be removed from the mold.
- Some people prefer salted butter – this should be done after the first stage of whipping the butter in the blender.
I realize this is not as "homestead" as the original method to making butter, but it is quick and easy.
I couldn’t imagine churning by hand!
Now I know I could have shown you some antique butter churns and explain that long and cumbersome process, but instead I decided it would be more helpful to show you how to make butter using a simple counter top blender. Ah – modern life!