I’ve had my Vitamix now for a couple years and I JUST recently found out I can make butter in it! Say whaaaa?! I am totally channeling my Laura Ingalls Wilder over here.
Check out the step-by-step video below, or read on for full instructions.
Since dabbling with keto I have introduced grass-fed butter into my diet. The only problem is I can’t buy KerryGold or Organic Valley butter in Canada and the grass-fed butter we do have available is VERY expensive ($8.00 +). I do however live on the US border and was making the one hour trip to the grocery store in Washington to buy as much KerryGold as I could and freeze it, but that’s not always convenient and our Canadian dollar still is not that great down there.
Then I discovered you could make butter from cream in your blender! I headed to our private grocery store which sells organic, grass-fed cream from a local farm called Kootenay Meadows. It is important to buy the best quality cream you can find! Remember, you eat what the cow eats 🙂 I purchased 500ml of heavy whipping cream (35% fat) for $3.69 which yielded just over 1 lb of butter. That’s even less than the price of KerryGold which sells for about $3-4(USD) for 8 ounces. I’m a sucker for a good deal…let’s get churning!
Yields 1 lb of butter
What you need:
2 cups (500ml) of organic, grass-fed, heavy whipping cream (at least 35% fat)
It’s best if your cream is at room temperature (about 50-60 degrees). Leave it on the counter for about half an hour.
Kitchen blender, preferably a high-speed blender (**see notes below)
(The glass bowl and wooden spoon are best as the butter will not stick to it)
Add the cream to the blender.
Blend on med-high for about 2 minutes (*If you are using a regular kitchen blender the processing time will be longer). The cream will go through a few stages, it will thicken to whipping cream then begin to separate and form solid butter with excess liquid which is the butter milk. Once it has reached this process you can stop the blender.
Strain the buttermilk and add the butter to a glass bowl. If you are using all of the butter in a recipe right away you do not need to “wash” the butter but if you plan to refrigerate it you need to remove as of the buttermilk as possible otherwise it will spoil in about a day.
Using a glass bowl and wooden spoon, knead the butter first and drain off any remaining liquid. Add some ice water and knead again, rinse and repeat this process until the water is no longer cloudy. You may need to do this 3-5 times.
Squeeze the excess moisture out with your hands (I wear plastic gloves while doing this). Transfer to a bowl. At this point if you want to add salt now is the time to stir it in.
Store butter in the refrigerator for up to one week or wrap in cellophane then a freezer bag and freeze for up to 6 months.Make your own butter from fresh cream with just a kitchen blender! Click To Tweet
Alternative ways to make it:
**I have also seen people make butter with a KitchenAid mixer, food processor or adding the cream to a jar and shaking vigorously for 20 minutes (that’s quite the workout!) I have not tested any of these but as you can see from the videos, it is possible.
Whatever way you choose, it is really easy to make your own butter at home!
Have you channeled your inner pilgrim and made your own butter before?