How to Make BUTTER with a HANDHELD MIXER - EASY!!! | The Galloway Farm 

After watching a few videos lately of different people making butter using a variety of ways I bought some double cream - you might refer to it as heavy cream, I don't know (I'm in England). I have a blender, electric hand mixer and a food processor but decided to use the hand mixer. Poured the cream into a large plastic jug and started whisking. It took no more than 2 minutes, so quick I wondered if I was doing something wrong - or not doing something right - but no, everything was fine. I drained off the buttermilk, squeezed the butter in cold water and got just under 1lb. As a lot of prices have gone up, this butter cost the price of the cream I used, a lot less than the price of 1lb of butter. I subsequently enjoyed some toast with the butter I'd made then used some more butter for mashed potatoes. I will never buy butter from the supermarket again.

I've made butter with a hand mixer many times. I'm sorry, but you didn't squeeze out the buttermilk enough, as I can see it on the parchment paper. Viewers should be aware that if butter still has buttermilk in it, it will taste sour and spoil more easily. Keep squeezing out the buttermilk with your hand over a sieve until it's all gone!

Thank you so much! your video was spot on. My husband and I are on fixed budget, sometimes we utilize the food truck to get by. It's always a surprise what you get. I always attempt to use everything we get, sometimes it's kind hard. This past truck we got 4 quart bottles of heavy whipping cream. What do you do with all that heavy cream? I decided to make butter, first time, well the first attempt wasn't great, I used my blender. Oh Lord, well it didn't help the blender is probably as old as I am... (old as dirt), didn't come out well. So, I took to the internet, after a few viewings I found your site. Your instructions were perfect, the video was real-time, and complete. I armed myself with your knowledge and attempted again. I made butter for our family and a few other of our elderly friends. We all want to thank you!

Great video!

That was easy and pretty straight forward. Thank you so much for the video ❤️

Turned out so good thank you so much

I wish I'd watched this video first!! I watched on that said 5 minutes for homemade butter...I was so disappointed I didn't have anywhere near the consistency I needed at the 5 minute mark, because the video I watched was cut and edited, so I thought I was doing something wrong and threw everything out, in aggravation. I'm about to go try this again, only this time, I will be patient😊

I'm glad you left the video as long as it took to make the butter. But here's my question. How many times did you stop the hand blender in between? Only asking because I'm stressing over my blender burning out!

yum yum yum. I cant wait til our Jersey has milk for us. I cant wait to do this!

First try got it thanks to this video!!

Thankyou I made it, Looks good

Thank you I love your video so awesome

Thank you very much. I will try this.

You might mention that if you use goat cream when the whipped cream breaks you won't see the distinctive yellow color. It will be white, but you will notice the buttermilk separating. Beat it within a inch of its life to get as much buttermilk out for a longer life. I am going to put it in a cheese cloth because I think it will be easier to remove more of the buttermilk before the final rinse. It is much easier to make cow butter than goat butter because cream separates from the milk much easier than goat (goat milk naturally homogenized). Most of the store bought goat milk is nowhere near as good as the milk from a goat dairy. A real treat is consuming whole goat milk from a dairy, you will be impressed how different it is from the grocery store variety. What makes cow butter yellow is the beta carotene. Goat milk does not have beta carotene. As far as goat milk being goaty, ours has never been that way. I usually have pasteurized milk, but if you do pasteurization right (and not everyone does) it would take a foodie to tell the difference from raw or pasteurized. Around our family, no one likes the store bought goat milk. Some of the kids have milk allergies and now enjoy goat milk, butter, whipped cream, ricotta, chevre from our goats. Which is great plus they get to play with the babies a few times a year. You can buy a cream separator. The prices vary from reasonable to expensive. For cow, you probably won't need one. Extracting cream from goat milk is a time consuming process. I would get a separator if you plan to do that. Realize that buying cream from a goat dairy might be a little pricey because that is where the big money is from the cheeses and butter you can make from the milk.

Wooop wooop wooop wooop

Good very good

I had leftover whipping cream and made it today per your video and also pushed it through a sieve (thanks Leela7909)..I made a mess of my kitchen but the sweet butter is absolutely heaven and tastes fantastic on our breads and toast. Store-bought butter doesn't even come close!

Kitchens are the most commonly found chemical labs, agreed 100%.

Good

I think I'm going to try using the paint mixer at the hardware store.

put the lid on the jar and start shaking the jar and viola, butter

tyvm

How long did the process take? I tried with an immersion blender with a whisk, and it took over 30 minutes for 1 cup cream

How long does it take to make the butter from start to finish? It would be nice to make butter like this but make it so the butter would be a nice soft spreadable kind without any oils and it would be natural so you could put it in an old butter dish that has a shape and a lid? I thought that you could add the things that you want in the butter at the start? It would be nice to make your butter taste like mint or even other flavors? Would it be better to use extracts such as vanilla etc?

I am also mixing the cream for more than hour and what I have is only whipped cream. I have collected about a liter of this fat before I started the process. I am concerned what is going on and why my butter can't form.

First time butter maker. I used 600mls of cream, followed all the steps somewhat successfully and ended up with about 300mls buttermilk and the rest butter fat. But the butter fat is not hard/squeezable at all. I've washed it and it's clear but the consistency is more like cake icing (pastey/apreadable)... help

Salted??

I justvdhake it in the mason jar for 20 mins.

I thought it needed to be cold very cold

I sat with my hand mixer in the cream for 40 minutes and this did not work.

May I request you not to throw off the first butter milk? It is more nutritious than butter itself due to presence of fermenting bacteria which is good for our gut health. I mean it is your choice to have it or not but you can use it for making chaas ( sweet or salted as per your choice.)

It's great but it takes a very long time to be consistent

Oh my God it literally took longer than the video using a mixer at least 15 minutes it was exhausting video was long

Watching you mix it for 11 minutes... rather boring....could have said time then showed results

Good very good

Good very good