{"id":1054,"date":"2022-07-07T19:44:22","date_gmt":"2022-07-07T19:44:22","guid":{"rendered":"https:\/\/khetwise.com\/blog\/how-to-make-butter-from-raw-milk-in-a-blender\/"},"modified":"2022-07-07T19:44:22","modified_gmt":"2022-07-07T19:44:22","slug":"how-to-make-butter-from-raw-milk-in-a-blender","status":"publish","type":"post","link":"https:\/\/khetwise.com\/blog\/how-to-make-butter-from-raw-milk-in-a-blender\/","title":{"rendered":"How to Make Butter from Raw Milk In a Blender"},"content":{"rendered":"

When it comes to the amazing benefits that a family milk cow provides, raw milk butter may be at the top of that list! Making butter may bring up mental images of Ma Ingalls churning her butter. However, we will show you the quick and easy way how to make butter from raw milk in a blender.<\/p>\n

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It is no secret that we are big fans of owning a family milk cow. She allows us to weekly make yogurt<\/a><\/strong>, ice cream<\/a><\/strong>, butter, cheese, and a host of other delicious and nutritious foods and drinks. I honestly had never made butter before until we got Thimble, our milk cow. We were inundated with more cream than we knew what to do with! After the first time making this creamy, golden yellow butter, there was no going back.<\/p>\n

Nutritional Benefits of Butter<\/h2>\n

It is hard to believe the demonization that butter has endured over the years. Worse yet, synthetic margarine was long touted as a superior replacement. Butter, when coming from healthy cows raised on fresh green pasture is a nutritional powerhouse second to none.<\/p>\n

In fact, adding quality butter to the diet has been found to be protective against heart disease, cancer, arthritis, and osteoporosis. Butter has also been found to strengthen the immune system, thyroid, gastrointestinal system, and be a crucial factor in robust growth and development, especially in children.<\/p>\n

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One of the biggest contributing factors in butter to make it invaluable to health is its readily available form of vitamin A. Unless someone is regularly consuming organ meats (which we strongly encourage), Vitamin A can be extremely difficult to get in the modern diet. Vitamin A is an antioxidant and is involved in so many important body functions. Deficiency in Vitamin A results in a host of health deficiencies many of which are becoming more and more common.<\/p>\n

Additionally, butter is a great source of vitamin E, K2, and Selenium. These all have important antioxidant and health promoting functions. For more information on the specifics of butter and the role it plays in robust health, check out this article<\/a> by the Weston A. Price Foundation.<\/p>\n

The History of Butter<\/h2>\n

Butter has been a staple for cultures around the globe for thousands of years. The oldest records document butter being made by filling an animal skin sack with milk (primarily from goats because cows were not yet domesticated). They would rock the sack back and forth until eventually butter was made. Nomadic groups would hang the sack off of the side of a pack and the butter would simply form over time through the process of walking.<\/p>\n

Over time, equipment was developed and various butter churns became the common method of making butter for centuries. Spanning the Middle Ages through the Industrial Revolution, butter churns were the most used device for butter making.<\/p>\n

Making butter was an essential activity in most households. Women would spend hours churning butter and storing for their family and often selling, sharing, or bartering with neighbors. Eventually, butter moved from an at home process to a commercial and industrial one to meet the needs of larger urban populations.<\/p>\n

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Butter Making Options<\/h2>\n

As indicated above, there are a lot of ways to make butter.  Anyway you can agitate heavy cream enough to separate the butter fat from the buttermilk will work. Shake it like the dickens, churn it, or use a more modern method.<\/p>\n

The most common ways to make butter in our modern world of fancy appliances is with either a stand mixer, food processor, or blender. When it comes to making butter in a blender, we love the versatility of our Vitamix<\/a>. It\u2019s helpful if your equipment can adjust the speed it churns from high to lower as your cream turns to whipped cream and finally separates into butter.<\/p>\n

Tips For Successful Butter Making<\/h2>\n

In our experience, there have been a couple key things that have made a big difference in butter making. <\/p>\n

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  1. Pull your cream out of the fridge 2-3 hours before you want to make butter. Room temperature cream turns much more easily into butter than cold cream.<\/li>\n
  2. Wait until your cream is at least 2-3 days old before making butter. Sometimes if your butter is super fresh, it will be more challenging to turn it into butter. We like to wait at least 24 hours after milking to skim the cream anyway to make sure it is fully separated.<\/li>\n
  3. Cows on fresh grass make much better butter than cows on hay. This is one I had no idea about until we started making butter regularly. The texture of the butter when cows are on fresh green pasture is smooth, soft and creamy. You can still totally make butter if your cows are eating hay but the texture will likely be more crumbly and less creamy.<\/li>\n<\/ol>\n

    Fresh vs. Cultured Butter<\/h2>\n

    As it sounds, cultured butter is just that – it has been inoculated with a culture to get the added benefits of the beneficial bacteria (think yogurt) and will have a tangier taste. When using fresh raw cream, it is easy to make either option. <\/p>\n

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    Fresh cream is simply made by taking your cream, a few days old, turning it into butter and consuming it pretty quickly. Because this milk is unpasteurized, it will still have all of those beneficial enzymes and microbes. Overtime, even if making fresh butter, the butter will become cultured. There is nothing wrong with it and it\u2019s still great for eating as it now has the added benefits of more of those beneficial bacteria.<\/p>\n

    If you would like to speed up the process of making cultured butter, you can ferment your cream on the counter for 24 or so hours until it develops more of a soured taste and then make your butter from there.<\/p>\n

    Can You Use Store Bought Milk to Make Your Own Butter?<\/h2>\n

    Absolutely! If you don\u2019t have access to fresh raw milk, no problem. You can just use store bought heavy cream and follow the same instructions below.<\/p>\n

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    How to Make Raw Milk Butter in a Blender<\/strong><\/h2>\n
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