Making Homemade Butter in the Food Processor

When I was a little girl, churning butter was fun.  My Grandpa would do the milking.  When the rich, luscious cream separated out, Grandma would pour it off into a churn and allow it to “clabber” for a couple days.  That allowed the natural cultures to form, which gave the butter and the buttermilk a wonderful tanginess, and probably many nutritional benefits lacking in butter you buy today.


Unfortunately, the heavy whipping cream you buy in the stores today is usually ultra-pasteurized, so it doesn’t clabber.  You can still make excellent butter from it, though.  The food processor has cut the churning process down to a very short time.  You might want to give it a try, at least once, to get something close the experience of real, homemade butter.

If you have access to raw milk, I suggest you give the clabbering process a try, too.

Oh, yes, kids love doing this.  It is worth doing at least once, just to share the experience with your kids.

This entry was posted in butter, cooking techniques, low carb, Recipes, Scratch Cooking, Uncategorized. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s