Kilner Vintage Glass Butter Churn; Delicious Homemade Butter in as Little as Ten Minutes; Large 34-Fluid Ounce Capacity Butter Churner, 1 EA

Small enough to not take up much kitchen space. Simple recipe and not too much time makes a nice amount of homemade butter.

The provided instructions were very helpful for a first-timer! The whipping cream needs to be whipped at room temperature, so leave it out for a couple hours before churning. Sugar-sweetened whipped cream is easy enough to make with this awesome jar, but for us, the butter was the end-game. After passing the whipped-cream stage, separating butter from buttermilk is near-instant! It was jaw-dropping for me how fast it was, as this was my first time making butter. It was incredibly easy and I would recommend this to most people with average wrist strength and up. Those with weaker wrists or with wrist issues may still use, but they will definitely need to hand it off to another during the whipped-cream stage as it gets thicker and harder to turn before butter transformation. In all, it made way more butter than I thought I would get, which was awesome! No more buying unsalted butter at the store when I can just make it right at home. The mess is non-existent, and the jar makes it easy to collect the buttermilk as well as rinse the butter. The mechanisms of the churner itself work very nicely so far, only having used it twice. Every gear turns correctly and fits perfect. During second use there is a squeak when cranking, but oiling has put it at bay. The jar and paddle are both very easy to wash, rinse, and sanitize.

Purchased this for a gift, and it was made very well! I was so happy learn of the simplicity of the item. It’s also extremely easy to clean!

I love this product. I love making butter with it. I get my grandkids involved in doing it. It’s well made the only thing that I can say is this is a replacement because the first one that was shipped from a different company was chipped. The glass is not heavy. It is thin

Works as described. It is importance to make sure the heavy cream has reached room temperature before you start the “churning” process, unless you want to be cranking for over 45 minutes. 😉

Very poorly made. The first one arrived broken, the packaging is really bad. When we finally used the replacement, the handle fell off and we discovered the screw holding the handle to the churn wasn't even screwed in, there was no threading, it was just stuck in. We couldn't repair it at all and since this was the replacement for the first one, we couldn't get a second refund or return. The entire product is poorly made and doesn't work. Don't buy this product, it is functionally cheaply made and doesn't work if it doesn't arrive broken.

It’s a little larger than I expected and is a little squeaky when churning. But other than that has been so fun to use! The glass is very thick, I moved a few states over right after buying & it survived the move! This would be a wonderful gift along with a cute butter bell maybe!

Perfect for make butter at home. My husband loved it

Cette baratte semble très solide, je pense qu'elle me donnera entière satisfaction pendant longtemps. Le beurre réalisé avec une crème fraîche liquide contenant 35% de matière grasse est excellent, je ne m'en lasse pas.

The most amazing tool ever purchased

The paddle broke after a month of using wouldn’t recommend extremely dissatisfied and very expensive

Bon après avoir barraté mon premier kilos de beurre je peux venir vous faire un retour, en espérant que mon commentaire puisse servir a d'autres. Apres quelque essai avec de la crème fraîche épaisse je me suis inspiré du top commentaire pour changer mon fusil d'épaule, et voici ma technique. Premièrement il est important que la crème soit LIQUIDE ( apres renseignement la crème épaisse ne prend pas a cause des ferments lactiques présents dedans ) Au début j'utilisais une crème tempérée mais je me suis rendu compte que meme a température du frigo ça fonctionne aussi bien ( voir meme mieux vu que la matière grasse n'est a à température pour fondre donc meilleur rendement ) En premier lieu je verse 25 a 30cl dans le bocal, puis je me met a barrater relativement vite jusqu'à que ce la crème deviennent chantilly. Une fois la chantilly créée je baisse le rythme pour un rythme plus lent mais plus régulier. Et la petite astuce pour favoriser le brassage du mélange, j'incline ma barrate a un angle d' environ 30 45 degré, ca aide a un meilleur melange Le fait de pencher le melange m'aide beaucoup a "ressentir" egalement le changement de texture et donc verifier si mon beurre barrate fonctionne bien. Les prochaines fois je testerai avec un volume plus grand afin de voir si réellement il y a une différence. Pour le beurre sinon, cet appareil est juste magique. N'en déplaise a certains qui n'ont pas réussi et qui pensent que cest la faute du matériel.

Hab es gerade ausprobiert und finde es funktioniert sehr gut, etwas Geduld und Fingerspitzengefühl ist dennoch gefragt. Man sollte den Deckel während man kurbelt nach unten drücken und unter dem Glas ein Handtuch oder ähnliches legen. Die Sahne sollte wirklich Zimmertemperatur haben, dann hat man tatsächlich in 10 min Butter. Danach direkt unter ein Sieb halten um die Buttermilch aufzusammeln und dann die Butter in ein Eisbad! Im Eiswasser die Butter leicht drücken und dort sollte sie mindestens 5 min bleiben. Dann nochmals versuchen leicht zu drücken und in ein Gefäß und direkt in den Kühlschrank. Ist eine sehr klebrige Angelegenheit, aber es funktioniert hervorragend. Und noch etwas zusätzliches: wenn das Glas mit Inhalt von der Küche rutscht, ist nicht das Produkt das problem, sondern der jenige der das Glas "festhält" 😉