I found a few youtube videos of people making their own butter in a blender or food processor. Anyone here tried it?

I've tried it, it's not really worth the effort to use in baking, but it tastes nice to eat. Just whip up double cream until it seperates, drain off the buttermilk and wash the remaining milk from the butter with ice cold water.

I do! But only for table use. The amounts that I use for baking would make it impractical to make all of it. I use a food processor and do pretty much what LisaPeps says. Once rinsed, I usually add a small amount of sea salt. Depending on what I want it for I might also add herbs or garlic.

Oh my, I feel the need for some fresh bread and butter!

I do! But only for table use. The amounts that I use for baking would make it impractical to make all of it. I use a food processor and do pretty much what LisaPeps says. Once rinsed, I usually add a small amount of sea salt. Depending on what I want it for I might also add herbs or garlic.

Oh my, I feel the need for some fresh bread and butter!

I make it, and it tastes amazing! It's not cheaper than storebought butter, but it's fresh, light, & 100% natural. I buy my cream from a local dairy farm. Three Little Blackbirds has a tutorial on butter on her blog. Here is is:

http://www.threelittleblackbirds.com/2011/09/homemade-butter/

Alex Guarnaschelli also has a recipe on food network that adds all natural sour cream. I haven't tried this one, but it looks interesting.

http://www.foodnetwork.com/recipes/alexandra-guarnaschelli/homemade-butter-recipe/index.html

When I had my own cows butter making was a regular thing for me. It was easily made in my blender, washed, salted and formed in wooden butter molds for a fancy presentation. For baking use, I just packed it in plastic cartons. I love it and home made fresh dairy products are sorely missed now that I no longer have livestock.

Thanks for the replies everyone I cant wait to try it!

Our butter prices are quite high here in SA, so cream would prob work out cheaper for 2l vs one brick of butter (500g).

I'm happy to hear it tastes nicer than storebought butter. Does anyone have a butter crock/butterbell? I'm trying to find one here but looks like I'll have to order online

Just for a reference point, I used 1200mls double cream, that made about 450g butter.

Thanks thats super helpful! I worked it out last night at the shop and its not actually cheaper lol but I was pricing it against the cheapest salted butter I could find, so it would be cheaper if I needed to make unsalted butter vs buying it.

Of course, if it tastes better than storebought, thats reason enough for me, regardless of savings