Did you know that you can make homemade butter in a blender?
No? I didn’t either until this winter.
And the good news is it’s super simple…and it’ll help you use up whatever heavy whipping cream you have left over after making a recipe (since recipes never seen to call for the amount of cream that actually comes in the containers).
Without further ado, then, here’s how to do it:
What you’ll need:
A good blender (I used a vitamix)
Heavy whipping cream
1. Pour whipping cream into the blender, close up the blender, and start blending. The cream will get thicker and thicker and eventually turn into whipped cream.
2. Keep blending, but keep an eye on the cream. Sometimes air pockets will form and the cream will stop blending. If this happens, you will notice because the top layer of cream will be still (you may also notice the blender sounds different when this happens). Keep a stirring implement on hand and stop the blender and mix if this happens (it happened to me like 10 times, so stick with it even if it keeps happening).
3. Next, the cream will start to separate into something that looks like clumps of butter (because it is) and something that looks like milky water (this is buttermilk). Keep blending until none of it looks like whipped cream anymore.
4. Now, stop the blender and drain the buttermilk into a container to save for pancakes or other buttermilk recipes. Hold back the butter with a spoon if necessary.
5. The next step is to wash the butter. Do this by pouring cold water into the blender until it covers the butter. Then pulse your blender a couple times. The water will turn cloudy. Drain the water (and save if you like; I saved mine and labeled it “buttermilk light”…I haven’t used it yet, but have been told it’s still good for buttermilk recipes).
6. Repeat this step until the water you’re using to wash the butter isn’t really cloudy anymore.
7. Remove butter from blender and store. You can freeze it, refrigerate it, or keep it in a container on the counter for daily use.