KilnerSmall Manual Butter Churner

Disclaimer: Butter stick molds in second photo are not included and are a separate purchase item. "Magical Butter 21UP Silicone Non-Stick Butter Tray"Pros:-Large size jar with wide mouth made cleaning far easier than other styles. The ability to get my hand into the jar to clean all angles is great. Now I just have to figure out how to more easily clean the lid and churn mechanism without having to go hose it off in the yard. (Butter and butter residue down the sink is a horrible idea don't do it.)-The quart of cream resulted in enough butter to make four full sized sticks of butter. Love that it came out to just the right amount.-Instruction booklet contains example butter recipes for cinnamon honey butter and chili lime butter. Greatly looking forward to trying those. Garlic butter is another idea that comes to mind but that should be simple to figure out myself.-Mechanism is large enough to hold in lap while cranking if you were to sit and watch tv or youtube videos while churning, though the mechanism also makes enough noise to be slightly inconvenient there but the quality design and output makes that very worth it.Cons:-Butter is hard to clean up, but this is not a downside of the design but just a part of life.-Downside to the way the lid clamps on, but depending on how you hold it the jar can begin trying to rotate and wander, but the lid remained securely clamped on regardless.-Not as silent as I expected, the gears and hand crank tend to squeak and make other noises at times.-Not sure if it is supposed to but there's a little bit of wobble in the central spindle right out of the box, but aside from a tactile feeling when it happens the churn works great and that's not a complaint.-The instructions didn't say how much cream to put in, and given the store page said "Holds 30oz" I went right ahead and put a whole quart of cream into it and went to churning. The end result was technically butter but due to the volume of cream I spent about an hour churning before realizing the butter was done but just soft and spreadable due to the volume and it not separating perfectly so I ended up mixing buttermilk into the butter via overchurning. That said it made great butter it's just softer and won't last as long in the fridge, but a bit of explanation in the instructions would have saved me a lot of time. Now I know for next time though.Overall very happy with the churn and look forward to it improving my baking escapades.

I honestly was not expecting much but it worked perfectly. Turn, turn, turn, and you are starting to loose hope. Then in a few seconds it gets a little hard to turn then easy to turn and you have the most amazing butter you have ever tasted. I had to go to the local bakery to get a loaf of bread worthy of this butter. We are now experimenting with all kinds of savory and sweet options.

I don’t know why this isn’t more of a thing. Order a carton of cream. Pour it in. Let it get to room temperature (it takes less time to churn) and then crank until it gets hard to crank followed by getting easier again. Rinse with cold water. You know have butter that tastes as good as can be.It’s also a really great texture for spreading, especially on bread. Since it’s soft, you can easily mix it to make different flavored butters like honey-butter for cornbread, or Bleu Cheese butter.It’s not perfect. For example the lid clamps on instead of more securely screwing on. The sprockets could be higher precision and thus turn easier with less noise. For that matter the crank could be replaced by a motor.However, being designed the way it is makes it inexpensive, super-easy, and fun.If you’re making your own sourdough, you need to make your own butter.

I have wanted to learn how to make butter by hand for a while now and just never got around to it. It's an incredibly easy process that just requires a bit of elbow grease and some high fat daily products. This butter churn was super fun and easy to use. I read that butter should magically appear within 10 minutes of churning. At the 12 minute mark I was getting worried that I wasn't doing something correctly. but within 10 seconds the heavy whipping cream that I used turned from a frothy liquid to actual real life butter! I was and still am in awe of the process and what this will mean for my home made compound butter creations. I started with just plan butter which was delicious but I soon decided to turn it into an amazing honey cinnamon breakfast spread which was out of this world. the possibilities are endless but I will offer a bit of caution. Once the dairy becomes butter, do not over churn it! the different consistency will start to put strain on the teeth of the gear and eventually break them. I'm sure the people who have reviewed this and stated that the gears broke or started to grind were over churning and putting unnecessary strain on the machine. Once it becomes solid and sticks to the paddles, stop, remove the butter milk in the bottom, rinse your butter, in cold water, of any remaining butter milk, add some salt if you like and enjoy, I've learned recently that rinsing the butter will increase the shelf life. Very important step that I neglected to do correctly my first time.

I bought this on a whim and have had fun using it. It does work BUT you have to follow the directions. It is imperative that you allow the cream to reach room temperature before churning. Also, when you feel the crank stiffen up and suddenly release, you are done. To separate the buttermilk from the butter, I line a strainer with cheesecloth and knead and squeeze the liquid out. The butter will scrape easily off the cheesecloth. At this point you can throw it away or wash and keep it for next time. There are videos online that explain how to salt and flavor your butter. Don’t guess. Look for them. The churn itself cleans very easily. I usually put the glass jar in the dishwasher.

Ordered first one and it came with a hole in the glass. Got it refunded and put a second one. That one also had a hole in the middle of the class. Must be a manufacture flaw.

Neatest item ever. You have to let the heavy cream sit out for 2 hours then churn for 20 min. Love my home butter. Follow the directions on the the little booklet. Why did you pick this product vs others?:Price and ratings