Butter churner kit | for homemade butter

With this home butter churner kit you will be effortlessly making homemade butter in no time!

Advantages of making homemade butter with this home butter churner kit

Discover the gratifying process of churning butter in the comfort of your own home;  a rewarding endeavor that allows you to transform basic milk cream into a culinary gem, offering a genuine sense of accomplishment. Imagine pouring smooth cream into this butter maker and observing as it effortlessly turns into golden butter, which you then spread on warm, crusty bread, watch it melt- and savor that first satisfying bite. The taste is magnificent—smooth, indulgent, and truly enjoyable.

In addition: you’ll have free authentic buttermilk!

In a world filled with modern convenience, the process of making homemade butter reminds us of the simple pleasures of ancient times and the fulfillment that comes from creating something by hand.

About this quick home butter churner kit

Perfect for effortlessly making homemade butter in no time. The butter churner has a convenient straining hole that allows for easy removal of buttermilk. It is crafted from top-notch plastic and premium stainless steel and is safe for dishwasher use.

Contents

• butter churner
• 1 L jar
• Size: H: 18 cm W: 8 cm D: 8 cm

Taking care of your butter churner

We recommend preserving it with hot cooking oil. It is worth repeating the conservation procedure from time to time – depending on the intensity of use every few weeks or months.

How to make tradition fermented butter using this butter churner

1. Add the starter:
   Add any mesophilic dairy starter culture to 500 ml of full cream in the provided jar.
2. Ferment the cream:
   Cover the jar and let it ferment according to the instruction of the starter.
3. Taste the cream:
   The cream is ready when it smells and tastes slightly sour or tangy.
4. Churn:
   Screw the churner lid on tightly. Move the handle up and down repeatedly.
   First, the cream will thicken into whipped cream. Keep churning until it suddenly breaks—you’ll see solid yellow butter and thin buttermilk.
5. Separate the buttermilk:
   Pour the mixture through a sieve to separate the buttermilk from the butter. You can drink the buttermilk or save it for baking.
6. Eat or wash the butter:
   You can eat the butter as-is within a few days.
   If you want it to last longer, wash it under cold running water while kneading it with a spoon or spatula. Continue until the water runs clear—this removes any leftover buttermilk that could cause spoilage.
7. Store:
   Store the butter in the fridge. For longer shelf life, consider adding salt.

Tips and variations

• In a hurry? You can skip the fermentation step for a sweet cream butter.
• Using other starters? Most yoghurt cultures will work, but check their preferred fermentation temperature.
• Flavor it: Add coarse sea salt, garlic, or herbs to make your own compound butter.