This is an easy and fast recipe for making homemade butter from scratch in a vitamix or blender. All you need is heavy whipping cream (minimum 36% fat) to make homemade butter in a blender.
I ate slices of butter as a snack when I was a little kid. As an adult, I am borderline obsessed with butter and decided to literally "give it a whirl" in the Vitamix blender.
How To Make Butter in A Vitamix or Regular Blender
I use a vitamix for blending heavy whipping cream into homemade butter but any similar blender (ninja, blendtec, etc...) will work just as well.
Making butter is an easy and fast process in the blender Get it into the stage of whipped cream in a blender (takes less than one minute) and then pulse for 5-7 seconds at a time, stop, and scrape down the container and repeat.
Strain the buttermilk from the butter. Compact the butter into a ball or roll. Done!
Making homemade butter is probably more expensive than just buying butter but you also end up with a little buttermilk (drink it!) and it's just plain fun to know how to make!
What Is Butter Made Out Of?
Butter is just heavy whipping cream with a minimum fat content of 36%.
It is churned, shaken, or blended until it goes past the stage of whipped cream. At that point the sour buttermilk separates or is whipped out of it.
The buttermilk is strained and the result is homemade butter. The buttermilk can be used in another recipe or strained for future use.
Homemade butter will last for a couple weeks if you get all the buttermilk out of it. Otherwise, it will go sour in 4-7 days.
Tips For Making Homemade Butter
Don't have cheesecloth? Use a thin kitchen towel to strain the buttermilk out of the butter.
Use an offset baking spatula instead of a regular spatula if you've got it. You can barely see it in the upclose butter shot above. It's easier to get the butter out of the blender with this kind of small hard spatula.
Place the cheesecloth with butter in ice cold water to remove all the buttermilk before you roll in parchment if you want to get real nitty gritty and have the maximum potential of not going rancid fast.
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Things In My Kitchen:
- Vitamix blender - This is what I have but I suspect any blender will work.
- Offset baking spatula - easier to get the butter out of the blender with this kind of hard small spatula.
- Cheesecloth - for straining the butter of any liquid and also for forming it.
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How To Make Homemade Butter - Vitamix or Blender
EatSimpleFood.com
This is an easy and fast recipe for making homemade butter from scratch in a blender or vitamix. All you need is heavy whipping cream (minimum 36% fat).
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 7 ounces (~ 2 sticks)
- Category: Condiment
- Method: Blend
- Cuisine: International
- Diet: Gluten Free
Ingredients
- 2 cups heavy whipping cream (fat content at least 36%)
- salt to taste
Instructions
- Set out a container and put a fine sieve strainer over the top. Lay some cheesecloth in it.
- Place cream in blender and start on the lowest speed. Slowly (within the time frame of ~30 seconds) increase the speed to 10 or until the cream is thick, like whipped cream. The blender may make a sound when this happens (the blades don't want to spin anymore). Turn off the blender. This should take less than 45 seconds and you may not even make it to level 10 before it's whipped.
- Decrease the blender speed to 5. Scrap down the sides and pulse in 5-7 seconds intervals, scraping down the sides after each pulse. At some point late in the pulsing game, buttermilk will begin to form and it's ready for the next step.
- Strain it off through the cheesecloth and continue pulsing and straining for another minute or two. This takes me ~ 20 total pulses.
- When it looks like you got most of the liquid then it's time to dump all the butter (use a spatula) into the cheesecloth over the strainer. The butter will look a little curdled but pressing it will compact it beautifully.
- Wrap up the cheesecloth and press out as much buttermilk as you can. It will keep longer the more liquid you get out. If you skip this step, you will end up with rancid butter in a couple days.
- Take out of the cheesecloth. Rinse off your butter ball to get any remaining buttermilk off.
- Optional: Place butter in a small bowl and mix in salt or any other herbs/spices you like.
- Lay out a piece of parchment paper and place butter toward one end. Squeeze and roll it up into a log or just place butter in a mason jar.
- Refrigerate or freeze for later use. Good for one-two weeks in the refrigerator or 4 months in the freezer.
Notes
- Don't have cheesecloth? Use a thin kitchen towel.
- Use an offset baking spatula instead of a regular spatula if you've got it. You can barely see it in the upclose butter shot above. It's easier to get the butter out of the blender with this spatula.
- Place the butter in ice cold water to remove all the buttermilk before you roll in parchment if you want to get real nitty gritty and have the maximum potential of not going rancid fast.
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