Homestead Hack: Making Fresh Butter With A Blender

[@morganhammer1696]

Hi Janet! Could you add the buttermilk to kiefer grains and ferment to make a more sour store bought taste? Just thinking!

[@FoodPlusFreedom]

I've never tried this before. What a great idea. Please let me know how it works! I need to try this too. Thanks for the idea.

[@Jane_in_Texas]

Thank you. I tried making butter yesterday and it was a complete failure. I think my main problem is that the cream wasn't fresh. I will try again, but I had an idea. In my blender, the whipped cream just made a hole and it never fed through. What if I did it in a an ice cream churn? The agitation on the cream would be slower and maybe the cream would separate more easily. What do you think?

[@FoodPlusFreedom]

I never thought about an ice cream machine. When I used to put too much cream into my ice cream I do get bits of butter in it. With the cream you used. Define old. A few weeks, months etc. My cream can be up to 2 weeks old and it's worked. The whole in the middle I am guessing is the space that the blender makes when the cream is whipped cream. I get this too. I use a spatula to push it in or tap on the side. Getting the cream past the cream stage is the key. You can also try using a hand beater. Let me know how it goes.

[@Jane_in_Texas]

@@FoodPlusFreedom Embarrassingly, my cream was probably a month old. I recently eliminated dairy from my diet so I had unused cream. I have a Natural Foods store near me so I am going to see if I can get better quality, and fresher cream. I'm wondering if the ice cream churner may not agitate it enough. But I'll let you know how my next attempt goes. Thanks for the advice.