Doris has been making butter for over 30 years, she loves making butter but it is a labor of love.
Tools needed:
- 1 qt cream
- An older blender that does not heat up the cream
- Bowl
- Spatula
Directions:
- Set out cream about 2 hours before you plan on making butter. It will make butter if it is cold but it takes longer, the ideal temperature is about 60 degrees.
- Pour cream into blender and start blending
- Cream will become whipped cream and then will start to coagulate into butter chunks.
- if air pockets form and the blender doesn’t seem like it is doing anything stop the blender and use a spatula to clear the air pocket.
- Once butter is formed use the spatula to press the butter chunks together and place it into a bowl
- Pour the buttermilk/whey that is left after making butter into a pan to use for making buttermilk or yogurt.
- Press the butter together and add cold water into the bowl. Continue pressing and dumping out the water into the sink until the water is clear, it can even be pressed and kneaded under cold running water. If the butter starts to melt or gets too warm you can add ice to keep it cold.