Temple’s Kitchen: 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.