Churncraft™ Butter Churn
New! Modeled after an original 1920s butter churn, this updated design uses modern materials and engineering for a high-performing and well-built counter top butter churn.
The 4 quart jar will churn 2 quarts of heavy cream into 1.5-2 lbs of butter.
Designed and assembled in Connecticut by Churncraft.
- Freshly churned butter in as little as 20-25 minutes (if cream at 65°F)
- Ergonomic handles make churning comfortable
- Custom wave-shaped paddle for maximum cream agitation
- Easy to disassemble and clean
- Modular components are easily replaced if lost or damaged
- Dimensions: 15"L, 11"W, 6"H
- 4 qt. jar made of hand-blown glass
- Solid aluminum frame with ergonomic handle
- Stainless steel shaft
- 3:1 transmission ration (each turn of the handle turns the paddle 3 times)
- Hardwood grip milled in Maine
- Gear cover protects fingers during use
- Includes non-slip foot pad
- Q: How long will it take to get butter? Does it matter how fast I churn (turn the crank handle)?
- A: At the optimal cream temperature of 60-65 degrees and consistent churning, it should take around ten minutes, give or take.
- Q: What will happen if I fill the jar up past the FILL LINE?
- A: Two quarts of cream will expand during churning and will fill the entire jar. If you put in more than 2 quarts, then it may leak out of the safety port built into the lid creating a mess.
- Q: What kind of cream should I use? Does it have to come from a farm?
- A: Always use heavy OR whipping cream. We recommend using pure cream without any additives such as “carrageenan”. We prefer using organic cream. If you are lucky enough to live near a farm, then try buying your cream directly from the source. Delicious!
- Q: How long can I keep my butter in the fridge? Can I freeze my slow churned butter? If so, how long will it last in the freezer?
- A: The USDA states 2 weeks, but it usually lasts a little longer than that. Remember, you must remove all the buttermilk (whey) for it to stay fresh! You can freeze butter. We recommend freezing for up to 6 months.
- Q: Can I use the churn to make whipped cream?
- A: Yes, you should have whipped cream after several minutes of vigorous churning.
- Q: How much butter will I get? How much buttermilk?
- A: You will get 1.5 to 1.75 pounds of butter. Usually, you will get right around 1 quart of buttermilk. Note: the fat content in butter varies depending upon the type of cow and the thickness of the cream. Jersey cows have the most fat content in their milk. Cream from an actual farm may be thicker than store bought cream and thereby yield more butter.
- Q: I like my butter salted. Should I add salt to the liquid cream before churning or afterwards?
- A: Always add salt and other flavorings AFTER the butter is rinsed and ready for shaping or compounding. We like to add 1/8 tsp. salt per 1/4 cup of butter, but we recommend salting to your own taste.
- Q: What about the other ingredients for compound butters such as herbs, spices, syrup, nuts etc. When should I add those?
- A: Right after rinsing the butter. Your butter will have a lovely, soft and pliant consistency at this point which makes it very easy to work with.
- Q: After churning for 15 minutes, it still hasn't turned into butter. What am I doing wrong?
- A: Usually the cream is too cold. Wait until it has warmed up to around 60 degrees. Make sure you have used heavy cream and not light cream, half and half or simply milk.
- Q: How do I know for sure if the cream has turned into actual butter vs. just a thick buttery substance?
- A: You will see two distinct substances in the jar: liquid buttermilk and clumps of yellowish butter.
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