Homemade Raw Butter In The Blender
Making homemade raw butter in the blender is easy! All you need is fresh cream and a blender for creamy, delicious homemade butter.
Equipment
- 1 Blender
- Parchment Paper
- 1 Glass Bowl
- 1 Fine mesh strainer optional
- 1 Glass mason jar optional
Ingredients
- 1 pint Raw Cream Or heavy whipping cream
- 1 tsp Unrefined mineral salt optional
Instructions
- Add cream directly into the blender cup. Seal the lid on tight.
- Blend the cream on high. Keep blending past the whipped cream stage, and eventually the watery buttermilk will separate and you will start to see butter chunks forming and sticking to the sides of the blender. When you see bright yellow globs, that's a good sign that you are done!
- Once you start to see yellow globs of butter forming, turn off the blender.
- Pour off the excess buttermilk. Save it for future recipes! Scoop the butter out of the blender, and put it in a glass bowl.
- Using your hands, rinse and squeeze the butter under COLD water in the sink. Squeeze out all of the buttermilk.
- Place the butter back in the bowl, and add salt if desired. Taste it and continue adding until you like the flavor.
- Store and Enjoy! If you like softer butter, you can keep it in an airtight container on the counter for up to a week. If you want your butter to last longer, wrap it in parchment paper and keep it in the fridge for 2-3 weeks.
Notes
Troubleshooting:
- If you find that your butter is going bad quickly, it's probably because you didn't rinse all of the excess water / buttermilk out of your butter. It makes a huge difference to get all of that liquid out before you store it.
- If your blender stalls out before the butter separates, open it and stir / shake the contents to re-distribute them. Then try again until the blades re engage and the butter starts to form globs.