Homemade Butter ~ In the Blender!

by Merissa on May 2, 2011

in Recipes

Since I buy raw milk once a week sometimes I have more cream than I know what to do with. So I like to make that extra cream into butter and butter milk. Both very useful!

What you need:

  • Cream

If you are using raw milk, you will start by skimming the cream off the top of the jar. I use a ladle for this.

Pour the cream into your blender. Any heavy cream will work for this, whether it's raw or from the store.

Turn on the blender and just leave it alone for a bit.

After a while it will look like this, whipped cream! When it gets to this point you will need to stop the blender every few minutes and shake it around so it keeps blending up.

And then, all of the sudden, you blender will make a funny noise and poof! It looks like this.

Use your hands to pull the creamy butter out. Squeeze off the excess buttermilk and put into a container.

Yum, fresh butter. You could always add herbs or flavorings to make it special. Or just use it for plain butter like I'm going to do. Don't forget to save the buttermilk!

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{ 8 comments… read them below or add one }

1 krista May 2, 2011 at 4:54 pm

I have made butter as a fun activity for the kids. You just put the cream in a plastic peanut butter jar along with a few clear marbles and shake shake shake until its butter. We had fun with this!

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2 Heather May 2, 2011 at 9:08 pm

Are there any Black Hills sources for raw milk? (My homeowner’s association won’t let me keep a cow in the yard ;-)

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3 Merissa May 2, 2011 at 9:31 pm

Yes, Black Hills Milk comes to Rapid(and several other places around the Hills) Here’s their site http://www.blackhillsmilk.com/.

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4 George May 15, 2012 at 11:39 am

How long will this butter keep for?

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5 Merissa May 15, 2012 at 1:27 pm

It does not keep very long just like any super fresh butter, maybe a week? However you can put it in the freezer and it will last for months!

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6 Ellie December 5, 2012 at 1:04 pm

I USED TO MAKE A BUTTER RECIPE THAT SORTA OF STRETCHES BUTTER. I THINK I USED POWERED MILK AND OIL ALONG WITH A CUBE OF SOFENED BUTTER.. WE WERE ABLE TO KEEP IN FRIDG. IT TASTED GREAT. WE CALLED IT ‘BETTER BUTTER’ HAVE YOU HEARD OF THAT ONE AND IF SO CAN YOU GIVE ME TO CORRECT MEASURES AND INGRED. i PLAN TO TRY YOUR POWERED MILK BUTTER RECIPE AND MAKING BUTER ALSO.

THANKS
ELLIE

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7 Nicci Mann September 6, 2013 at 4:59 pm

So, I tried this for the first time, using store bought heavy cream. It got to the point of very soft butter, on the verge of whipped cream and butter. I tried to lift it out and squeeze it, but it was really soft and not chunked like what the pictures show. So, I started the blender again, and within a minute, it liquefied. Am I beyond the point of no return? Or, if I keep it going, will it go back to butter?

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8 Merissa September 6, 2013 at 9:00 pm

Yes, it’s at the point of no return. It’s still usable, just going to be runny. It is very soft when you take it out, you just kind of start squeezing together and as you run it under cold water it will turn into a soft ball. It’s much softer than store bought butter until you put it in the fridge.

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