Two Hunnyz Rabbitry

I've been experimenting with home butter making. First, it's not as tricky or difficult as I thought. Second, it is delicous! I know of three ways to make butter, besides the big churn or dasher types. 1) put the cream in a jar and shake it; 2) put the cream in a food processor and process; 3) put the cream in a stand mixer bowl and whip it.

I decided to try all three methods to determine which works best for me and which I prefer. Paying close attention to ease and time involved from set-up to finished product ready to store, here are my findings:

Number 1- When I set out to try the jar method, I expected to have to shake until my arms dropped off. Not the case, much to my delight. It only took 8 minutes of shaking (not very vigorously either), back and forth, switching arms, no big deal really, until I had butter. It was 30 minutes from start to finish. And how quick/easy is it to clean one jar and lid? I like this simple, low-tech method a lot.

Number 2- According to my trusty timer, the food processor method  took just as long as the jar method. I was shocked! I thought it would come together in no time flat, it took 28 minutes of processing alone, in addition to washing and storing the butter, then there is the set-up and cleaning time. Taking all things into consideration, I prefer the jar method over the processor.

Number 3- Again, I imagined the mixer method would be much quicker then the lowly jar. Not so. It actually took one hour and the butter still wasn't coming together! I finally gave up and finished it in a jar. No need to say anymore. Except, the person who posted the instructions for this method uses store-bought heavy cream, I use fresh raw cream. It's possible that is the difference. I don't feel inclined to try again with store-bought, though, especially since I will always be using fresh raw. And after 2 hours of frustration.

There you have it. My experiment in making butter three ways. Hope it helps one of you readers!