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Here’s a quick and modern way to make butter in a kitchenaid mixer.

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When the cream comes to the top I scoop it out since I don’t have a cream separator.

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Put whole cream into the kitchenaid and mix it on high speed. It will initially whip up into whipped cream.  Keep whipping! Don’t stop!

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After 2-10 minutes, depending on the speed of your machine, there will be a sudden change when the milk fat and solids separate out dramatically, leaving thin liquid behind. I put a towel around my kichenaid to keep the liquid from being splattered. 

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Drain the liquids and squeeze the butter under running water to remove the milk.  If milk is left in the butter, it will go rancid faster.  Squeeze it as tight as possible.  Butter can be store in an airtight contain in the fridge.  It can also be frozen. 

This process is pretty simple.  I recommend using organic raw milk from grassfed cows.  No hormones or antibiotics will get into your food.

Author

The Eyerly Family is a tight knit family from Texas. Married for 10 years Dane and Deena are the parents to six awesome kids! In 2021 the Eyerly's are leaving normal life behind to travel full-time throughout the United States in their Double Decker Bus which has been converted to a tiny home. Learn more about The Eyerly's here.

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