Homemade Blender Butter Food

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HOMEMADE BUTTER



Homemade Butter image

You can make great tasting butter at home just by putting heavy cream in a food processor and running it till it turns into butter.

Provided by Brian Perspect

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 10m

Yield 16

Number Of Ingredients 2

2 cups heavy cream
¼ teaspoon salt

Steps:

  • Pour cream into a food processor or blender. Process for 10 minutes, or until the butter separates. Strain off the liquid. Season to taste with salt if you like. Press butter into a small bowl with the back of a spoon to further remove liquid.

Nutrition Facts : Calories 102.6 calories, Carbohydrate 0.8 g, Cholesterol 40.8 mg, Fat 11 g, Protein 0.6 g, SaturatedFat 6.9 g, Sodium 47.6 mg

HOMEMADE BUTTER IN A BLENDER



Homemade Butter in a Blender image

Posted in response to a request. It actually makes approximately 3/4 cup butter but it wouldn't take a fraction.

Provided by Charmed

Categories     Very Low Carbs

Time 8m

Yield 1 cup

Number Of Ingredients 2

1 cup heavy cream
1/2 cup ice water

Steps:

  • Pour the cream into the blender container and cover.
  • Blend on the lowest speed until the cream begins to thicken around the blades.
  • While continuing to blend, pour the ice water through the opening in the lid.
  • Raise the speed to the 4th lowest speed and blend until butter forms, about 2 minutes longer.
  • Transfer the butter into a strainer to drain.
  • Then pack it into a butter mold or form into squares and chill.

Nutrition Facts : Calories 821.1, Fat 88.1, SaturatedFat 54.8, Cholesterol 326.1, Sodium 92.8, Carbohydrate 6.6, Sugar 0.3, Protein 4.9

HOMEMADE BUTTER



Homemade Butter image

How to make fresh butter yourself. This is a great project for a school class, using smaller amounts of cream and baby food jars. It tastes so much better than margarine, even with almost expired cream :-) Using 1 cup of cream , you will end up with about 1 cup of butter and 1/2 cup of buttermilk. I don't like to put salt in mine, but it helps preserve the butter, especially if you keep it in a butter bell.

Provided by Random Rachel

Categories     Very Low Carbs

Time 20m

Yield 30 serving(s)

Number Of Ingredients 2

1 cup fresh heavy cream
1/2 teaspoon salt (optional)

Steps:

  • Prepare a screw top jar. It must be clean, dry, and not smell like it's previous contents. (Peanut butter jars work great, as well as baby food jars for smaller portions).
  • Pour the cream into the jar, and put the lid on. You will need to leave the jar about half empty to have space to shake, so adjust the amount of cream accordingly.
  • Shake the jar vigorously. After a bit, it will coat the sides of the jar, then become whipped cream. Keep shaking - it will start to separate. Its done when it is totally separated into butter and buttermilk.
  • NOTE: I stopped every minute to open the jar and take a picture (and let my arm rest :-) ) and it took 7 minutes of shaking. After several reviews, I thought that I'd mention that it takes some people longer - even 20 or 30 minutes - but it is still worth the time to make :D .
  • Pour the buttermilk into a separate container, and enjoy!
  • A great project for school kids is to use the buttermilk to make biscuits or bread, and then eat it with the butter. While it is very soft at first, it gets rather hard as you store it in the fridge, and will need to soften if you plan to use it as a spread. (If you don't eat it all right away!).
  • While researching cheese making I discovered that the resulting butter milk is 'old fashioned' and purchased buttermilk is thicker as it is cultured in a process similar to yogurt. (Someone mentioned this in a review as well.) I have used it with great success in a few recipes without knowing that there was a difference.

Nutrition Facts : Calories 27.4, Fat 2.9, SaturatedFat 1.8, Cholesterol 10.9, Sodium 3, Carbohydrate 0.2, Protein 0.2

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