How to Make Homemade Butter in a Blender

Get the FREE Cheesemaking Foundations Document: https://milkslinger.com/getfoundations?video=bcv0cTr9IGE Sign up for Milkslinger emails: https://milkslinger.com/getmilkslingeremails?video=bcv0cTr9IGE Butter made from raw, summertime cream is shockingly yellow. Every time I run another batch down to the basement freezer, it's like I'm tucking away little cubes of sunshine... Cherry Bounce Recipe: https://bit.ly/3yFglSa CHAPTERS 00:00 How to make butter 00:17 Fresh Butter vs Soured Butter 00:50 Fresh cream is NOT best 01:14 Handcranked butter fail 01:40 It's easier to make butter with cold cream 01:50 Consider your churn 02:33 The thicker the cream, the better 02:57 Step One: Churning the butter 06:56 A Study in Two Creams: Holstein vs Jersey 07:35 Skimming Cream 08:44 Step Two: Draining the butter 10:08 Buttermilk 10:21 Step Three: Washing the butter 12:36 Happy Hour: Fizzy Cherry Bounce 13:25 Step Four: Salting the butter 14:16 Step Five: Packaging and freezing the butter Disclaimer: Milkslinger content may include affiliate links. If you click on one of the product links, Milkslinger may receive a small commission. Milkslinger recipes and information are based on experiences and are shared with no guarantees. Results may vary. Use at your own risk. Content has not been evaluated by the FDA.