words by: Merissa A. Alink
Since I buy raw milk once a week, sometimes I have more cream than I know what to do with. So I like to make that extra cream into butter using my blender!
Instructions:
- If you are using raw milk, you will start by skimming the cream off the top of the jar. I use a ladle for this.
- Pour the cream into your blender. Any heavy cream will work for this, whether it’s raw or from the store.
- Turn on the blender and just leave it alone for a bit.
- After a while it will look like whipped cream. When it gets to this point you will need to stop the blender every few minutes and shake it around so it keeps blending up.
- And then, all of a sudden, your blender will make a funny noise and poof–creamy butter!
- Use your hands to pull the creamy butter out. Squeeze off the excess buttermilk and put into a container.
- Yum, fresh butter. You could always add herbs or flavorings to make it special. Or just use it for plain butter like I’m going to do. Don’t forget to save the buttermilk!
How to Make Whipped Honey Butter
- Use butter at room temperature or slightly soften the butter before whipping.
- Add 1/2 cup of butter, 1/4 cup of honey, and 1/4 teaspoon of cinnamon (optional) into a bowl and whip with electric hand mixers (or for a non-electric alternative you can use rotary beaters) until the mixture is light and fluffy.
- Store in the fridge, but place at room temperature to soften before eating.
