How To Make Butter - The Fermented Foody

Fresh off the Fermented Food Press!

Never miss another update, recipe or special offer from the Fermented Foody again!

home-made butter

How To Make Butter

How To Make Butter

So, we’ve made the bread and if you like a bit’o’butter, you can make some of your own ‘creamy original’ very quickly, if you have a high speed blender.

I was going to do the hand-made version (pop double cream in a jar and shake till it thickens) and although I’m sure my arms could do with a work out, I didn’t fancy that option. Ha.

This took me around 20 minutes to make with a high speed blender, followed a little bit of elbow grease.

home-made butter

Gather Your Goodies

Double Cream (any amount you want to make) (Simples!)

If you like salted butter, add salt (I know – this is a tough recipe 😉

It’s Action Time!

Pour the cream into your blender.

Put the lid on (yes – don’t forget this or you will have one unholy mess to clear up shortly after you press the ‘on’ button … The cat will love you though 😉

Switch your blender onto the slowest speed and slowly increase to the highest one.

Leave at this setting until you see the cream thicken and the sound of the machine will change (as the mixture changes texture).

Stop the blender and scrape the butter down the sides into the main mixture.

If you’re using a Vitamix, you want to put the machine on again now at Variable 5 (If using another high speed blender, set at half the top speed).

Blend for 5 seconds, scrape down the butter.

Repeat the process until the mixture starts to move a little and a liquid forms in the jug. This is buttermilk.

Blend a little more until you can clearly see a solid lump of butter in the centre of the jug.

Now comes the tedious part! 😉

Scrape the butter into a finely meshed colander and leave it to drain over a bowl.

To extract all the of the liquid from the butter, you’ll need to scrape it into the mesh repeatedly.  I found this took a good few minutes and it became so clogged up at one point that I quickly removed the remaining butter from the colander, washed the colander, then popped the butter back in and repeated the process.

If you’re adding butter, this is when you mix it in, to taste.

You can use a butter paddle to shape the butter, but I didn’t have one to hand so I just used a palate knife (more commonly used in cake making, but I use mine for smoothing the top of bread and shaping butter!)

Sneaky Insider Tip

If you need your butter to last more than a few days, before you shape it (and once you’ve extracted all the buttermilk) pop some ice in your blender, pop the butter in and blend them for 30 seconds.  This will ‘wash’ the butter and preserve it for longer. You then need to go through the process of straining off that water too.

I didn’t do this and my butter did go ‘off’ fairly quickly.

Ooh, Really?!

Historically, when butter was first made during the hundreds of years leading up to the industrialisation of butter making, cream was always cultured before it was churned.  This culturing was created naturally, by the simple absence of fridges.

Cream was stored in a cool room and the natural bacteria from the milk cultured the cream as it sat.  This gave rise to a naturally fermented butter, when the cream was finally churned .. and morphed into a spread.

Chat soon!

How To Make Butter




About the Author Sarah Jackson

I love to experiment with food, write, read, walk by the river, watch vintage TV dramas, good documentaries and comedy.

follow me on:

Leave a Comment: