Homemade Butter ~ In the Blender!

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!

I’ve been really wanting to try and make my own butter and today I finally found the time! It was so easy I will definitely do it again.

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  1. 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!

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

    1. 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!



  4. 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?

    1. 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.

    1. you can use buttermilk in protein shakes, in corn bread or many other receipes that call for buttermilk.

    1. Danielle;

      Buttermilk is lactose-free. Or at least it is so low in lactose that I can use it in recipes. (The taste of buttermilk is not something I can get by, in order to drink it straight.)

      Purchased yogurt has acidophilus (sp?) in it which makes it safe to eat for those of us who are lactose intolerant. I DO NOT KNOW if there is acidophilus (or its equivalent) in home-made yogurt.

      Goat milk and goat cheese are lactose-free. (The same with sheep milk but that is harder to find … unless you have sheep.)

      Merissa: Sorry to jump in with an answer to Danielle. It took me years to discover the information above and I try to prevent others from going through the same.

  5. We use a lot of butter in my home and I came across this powder milk recipe of yours and I’m Glade I found your recipe cause now I’ll be able to save on the budget we usually run out of butter before we run out of milk lol thank you so very much

  6. I made your butter but it came out almost like butter but it had a sticky feeling of consentance what would cause this

  7. Turn the butter into Ghee and it will last for decades in your pantry or fridge. It’s simple to make:

    What is Ghee?

    Ghee is butter that has been processed to remove the milk solids. It’s basically butter oil.

    Ghee can be a way for those with a slight dairy sensitivity to enjoy the flavors of butter. The casein and whey proteins that cause a sensitivity are removed with the milk solids.

    You know how butter tends to burn when you cook with too high of a heat? That’s because the milk solids overcook easily. When you remove those, the smoking point of butter goes way up: from about 350 degrees to 450 degrees or more.

    Now, let’s dive in and make some ghee!

    Start with the highest quality butter you can. Salted or unsalted will work, though some insist that the best ghee is made with unsalted butter. Both work just fine.

    Put the butter in a saucepan. It will melt faster if you cut it up a bit first. Turn the heat to medium-low.

    After the butter melts, it will start to bubble and separate. This has probably happened to you when you’ve melted butter for a recipe and forgot it on the stove for a bit. It’s just the whey from the butter floating to the surface.

    Skim the whey off. You can either compost it, feed it to your animals, or (if you aren’t sensitive to dairy) save it and put it in mashed potatoes!

    Continue to cook the butter until it turns clear and the milk solids sink to the bottom. You can stop at this point: you’ve made clarified butter!

    Or you can continue to cook your butter to make ghee. You want to brown (not burn!) the milk solids on the bottom of the pan. This will give your ghee a nutty, butterscotch flavor.


    Let the ghee cool a bit and strain through cheesecloth, butter muslin, a paper towel, a coffee filter, or a clean tea towel. This ensures that you remove the last bits of the milk proteins.

    Store covered at room temperature.

    If you aren’t sensitive to dairy, you can simply skim off all the whey and pour the ghee into a jar, being careful not to pour off the milk solids in the bottom of the pan. However, I would recommend that you store your ghee in the refrigerator if you don’t strain it.

    There are so many splendid uses for ghee. You can use it in place of almost any cooking oil, and it will add that beautiful butter flavor without the fear of burning.

    It’s also used widely in Indian cooking, as Sommer just shared with us in the previous post. I personally love using it to sauté or roast veggies, or to pop popcorn!

    In Summary:

    Place butter in a heavy-bottomed pan.

    Melt over medium-low heat.

    When the whey floats to the top, skim it off. Reserve or compost.

    When the milk fat sinks to the bottom and the butter turns clear, you’ve made clarified butter.

    When the milk fats brown and become fragrant, you’ve made ghee.

    Allow to cool slightly and strain through cheesecloth into a very clean jar.

    Store at room temperature.

    I encourage you to give ghee-making a try. It’s a simple process, requires very little equipment, and the results are fantastic.

    Note: If you have a severe dairy sensitivity or allergy, make sure to consult with your doctor before consuming ghee or any dairy product!

    Personal Note: I’m lactose intolerant and Ghee (once filtered) doesn’t give me any stomach problems or discomfort.

    I re-use cleaned out jam jars and metal lids from the grocery story.

    I use a paper towel folded in half. I push in about two inches inside the jar creating a pocket about two inches deep. Then, I put a rubber band around the mouth of the jar holding on the rest of the paper towel.

    I pour the “Extremely Hot” Ghee into the top of the jar until the paper towel is 2/3 full. The pot of liquid Ghee needs to be placed back on the Hot burner or range. The Hot Ghee will only filter through the paper towel while it’s Extremely Hot. Periodically, you I will change out the clogged paper towel filter for a new paper towel filter.

    The Ghee will solidify after several hours. It can last for decades on the shelf.

    Quick Random Ghee Tip: Ghee can also be used in place of tallow when making pemmican.


    1. Jacob, whenever I find butter on sale, I grab a couple pounds and put it in my freezer. When I have collected enough to make it worthwhile (about twice a year) I make ghee and store it in pint canning jars in my pantry. I use ghee for anything I would normally use oil, except deep frying (that would be crazy expensive). I think it’s a must for popcorn! The best part is the shelf life, with no hot water bath processing or refrigeration. I rotate my ghee, so I have never had any stored for more than 18 months, but I can tell you for that period of time I have had no issues with it.