How to make Blender Butter

Did you know you can make Butter from your blender? This homemade butter is very easy, creamy and delicious. When I was in Cochin, I learned to make butter from my mom. It was fun and the butter always turned out excellent. Making butter in your blender may not be nostalgic, but it gets the job done and the butter is still amazing!

Ingredients:

 Organic Whipping Cream   2 Cups

Plain Yogurt                        2 Teaspoon (optional)      

Ice Cubes                           Few

Salt                                     ¼ Teaspoon (optional)

 Preparation:

Culture the Butter (optional)

• The day before you like to make butter, pour a cream into the big bowl add the plain yogurt. Whisk briefly to combine and cover the bowl with a clean kitchen towel. Set in a slightly warm place to culture. Check after 8 to 12 hours.
• If you did not culture your butter, let it warm on the counter for about an hour before churning.
• Pour the heavy cream into the blender. Cover tightly. Blend it on high. You'll want to shut it off periodically to scrap down the sides and mix it up a little.
• Continue blending till the heavy cream begins to separate , about to 5 minutes.

• The mixture will splatter heavily in the final stages of churning.
• You will see beginning of butter and butter milk, and continue blending for another minute.
• Pour the butter milk through the cheese cloth and holding the butter solid back.
• Add cold water with ice cubes to cover the butter. Drain the water.
• Pour off the cloudy water, add another 1/2 cup of ice water to the bowl, and keep pressing. Repeat until the water is clear. Transfer the butter into cheese cloth.
• Bring the edges of the cheese cloth together over the butter and squeeze the butter out with your hands.
• Now run the butter under cold water and continue to squeeze. This will allow the butter to last longer.
• Sprinkle the salt over the butter (Optional)  and knead it.
• Cover the butter with parchment paper, store it in airtight container for up to three weeks in refrigerator  .Can be frozen for 6 months.

Notes:

• Homemade butter’s shelf life depends on how thoroughly you extract the buttermilk. If a substantial amount of buttermilk remains, it will sour within a week, otherwise homemade butter can keep for up to 2-3 weeks in the fridge.