How to Make Homemade Butter "The Easy Way" Tutorial!
Butter Making 101
How to make homemade butter and buttermilk "The Easy Way", complete with a step by step tutorial! Learn the tricks it's taken me years to figure out!
For years I tried to make homemade butter with our raw milk but I kept running into a problem. Sometimes the milk would turn into butter, sometimes it would just get bubbly when I beat it, but no butter! I kept asking myself, "What is the problem,,and why is my butter-churning not consistent?!" So after many trial and error attempts, I finally figured it out!!
Here are a few 'tricks-of-the-trade' that makes makin' homemadebutter a whole lot easier!
1) Have a powerful blender. (I L.O.V.E. my ....it's pretty much a blender on steroids. My cream goes from cream to butter in less than a minute with this baby...and they last forever.) Vita-Mix blender
2) If using pasteurized cream from the store, don't use the "ultra-pasteurized" or "high temp pasteurized" cream, opt for just "pasteurized". If you can get raw cream, even better.
3) If you are lucky enough to have a source for raw milk, either from a farm or store, skim the cream off the top of the milk into a separate jar and let sit at least overnight again to get it separated from any milk that might have snuck into the jar too! That way you know you just have the thick cream!
And MOST IMPORTANTLY if using RAW milk/cream...this is what was killin' me....you ready for it?!?!.........
4) Use cream that is a few days old! In other words, it can't go right from the farm (or cow) directly to your blender....it won't whip...trust me! Just let it chill (no pun intended) in the fridge for a few days, then proceed with your butter making!
Ok, so now that you know the tricks....here is how you put them to use in order to make delicious, wonderful homemade butter (and buttermilk!)
1) Pour the cream into the blender and blend on high for about a minute...maybe longer if you don't have a very powerful blender (like the Vita Mix!) You will know when it seperates when you see yellow chunks of butter floating on top. If you use cream from the store (which I don't recommend since it's been cooked to the hilt depleting it of all essential enzymes and nutrients) it won't be as yellow, might be white depending on the cream you use.
2) Pour the contents of the blender into a strainer (with a fine screen) that has been placed over a bowl. This will leave the butter in the strainer and let the liquid (buttermilk) drain into the bowl.
3) Lift the strainer off the bowl and give the butter ball a good rinse under cold water while kneading it a little. You want to keep rinsing the butter until all of the buttermilk is gone. (This is what makes the butter stay fresh longer). You know when that happens when the liquid squeezed out of the butter is clear.
4) Get a bowl of cold water to drop the butter in to rinse it some more. Just squish the butter ball around to get it 'cleaned' from the buttermilk. (You don't HAVE to get all the buttermilk off if you will be using the butter within a couple days, but if you want to store it in the freezer or have it last longer than a couple days, you'll want to rinse it...otherwise it will start to taste 'cultured'...which cultured is very good for you, in fact a lot people who make their own butter make cultured butter by leaving the raw cream out on the counter for up to 24 hours before they make butter. Some say that it churns better if it's at room temperature. I just prefer sweet cream butter!)
5) Once you have your butter ball all rinsed, you can wrap it in plastic wrap and throw it in the freezer or put it on a plate or in a bowl for immediate use! If you store it in the fridge it will get rock hard so I take mine out a few minutes before I'm going to use it so it's softened. Another option is to purchase athat keeps the butter chilled but also keeps it at spreadable consistency!...best of both worlds! Butter Crock
6) Next, if you'd like to have fresh buttermilk (and who wouldn't?!), you can strain the buttermilk to get the rest of the little butter chunks out that might have slipped through the strainer. Then pour the buttermilk into a jar using a little funnel and use it in any recipe that calls for buttermilk or add to smoothies!! So yummy and so nutritious!
And then you have a jar of buttermilk and a nice slab of butter! Yum! Enjoy!