When I first learned how to make butter, it was using the old “shake cream in a mason jar” technique. It worked. But it took FOR-EV-ER.

Thank goodness for modern conveniences!

Cue the everyday blender.

Okay you hard core off-griders, hand crank blenders will work too.

But seriously, this method is a hundred times easier, and quicker than shaking it in a jar.

Here’s how simple it is:

Pour the fresh cream into a blender. This is the cream that has been skimmed off of fresh cow’s milk. I don’t know if store bought cream would do the same thing, I don’t think so… anybody know?? I like to let the cream sit out at room temp for a while to knock off the chill. It seems to turn quicker this way.

Set the blender to a medium speed and press start. Slower speeds will work, it just takes a little more time. Any agitation will cause the butter to form eventually.

After a few minutes, you will see the cream turning frothy. That means it’s almost done. Blend a little longer until you see the butter floating as a solid on top of the remaining liquids.

Spoon the butter out into a separate bowl.

Next you’ll need to rinse the butter of all remaining milk. I like to use cold water from the fridge for this. No, the butter won’t melt when it gets wet. Just don’t use hot water.

Pour cold water into the bowl, and use a spoon or your fingers to squish the butter around. The water will get cloudy. This is the milk being rinsed from the butter.

Pour the cloudy water out and add fresh cold water to the butter. Squish it around more until the water is cloudy again. The point of doing this is to wash out all remaining milk from the butter. If any milk is left in the butter, it will spoil pretty much overnight. Your butter will taste like the worst soured milk you’ve ever smelled. Believe me. I know.

You may have to rinse and repeat seven or eight times, but continue this process until the water stays clear. Then you’ll know it has been rinsed well enough. If you are unsure if the water is absolutely clear, do it one more time. The tiniest bit of milk left in your butter will ruin it.

Drain the water out well, and put your beautiful fresh butter into a covered glass jar or a butter crock.

If you’ve never tried fresh butter, it’s good. It tastes like… well… butter! If your butter tastes bad, you didn’t get it rinsed well enough.

You can add salt to it if you like. I don’t. It gets hard in the fridge, so don’t expect it to be spreadable.

And that’s that! Butter in a blender. Whodathunk?!