Homemade Butter--blender method
Source of Recipe
shared by Blair
Recipe Introduction
I've made butter a handful of times. There is something very
gratifying about it; the first time I kept repeating "Look, I made
butter!" "See my butter? I made this!!" :-)
It may take a few times to get it right. What works for me is to
let it sit in the fridge til it's at least 3 days old. Then sit on
the counter til it is room temp or just about (for sweet butter), or
overnight for cultured butter. Very Fresh cream doesn't seem to
separate well,and may frustrate you.
Pour into blender in batches (needs ample head space), and let 'er
rip about 2-3 minutes, until the butter is definitely separated.
Pour thru mesh strainer, saving the liquid buttermilk and plop the
butter into a bowl.
Mash the butter with a wooden spoon or similar tool, squeezing out
the buttermilk and pouring off. When you have poured off the
majority, start rinsing with COLD filtered water, mashing and
squeezing and rinsing until the water runs clear. The cleaner, the
better; your butter can go sour if there is any buttermilk left in
it.
Pat dry, salt to tast if desired, and refrigerate.
Use the buttermilk for pancakes, soaking chicken, etc. You can
culture it to make it drinkable, but if you don't, use it up fast or
it gets raunchy.
There are other methods; the shake in a jar for 20 minutes method,
the food processor, the churner, etc. But this works for me...
-Blair
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