Lehman's Old-Fashioned Mini Original Dazey Butter Churn Hand Crank Makes 8 Oz

Description

Discover Our Glass Dazey Butter Churns - Find Them Only at Lehman's! Long revered as the best butter churn design available, Lehman's has brought the Dazey churn back after a long hiatus. Glass Dazey butter churns are the original, since 1904. We now offer smaller sizes with the same Dazey quality that you know. Of course, you can still find the large Dazey - perfect for big batches of butter! Original Dazey churns are available only from Lehman's. Turn cream to butter in 10-15 minutes. High quality stainless steel mechanism. Jar securely screws on. Flexible silicone paddles for higher efficiency. 50% larger than similarly priced churns. Makes up to 8 oz (two "sticks") per batch. Cream to butter in as little as 10 minutes. Holds over 3 pints (1500 ml jar) . 11"H
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Lehman's Dazey Butter Churn - Mini
Discover Our Glass Dazey Butter Churns - Find Them Only at Lehman's!
Long revered as the best butter churn design available, Lehman's has brought the Dazey churn back after a long hiatus. Glass Dazey butter churns are the original, since 1904. We now offer smaller sizes with the same Dazey quality that you know. Of course, you can still find the large Dazey - perfect for big batches of butter!
Original Dazey churns are available only from Lehman's
Turn cream to butter in 10-15 minutes
High quality stainless steel mechanism
Jar securely screws on
Flexible silicone paddles for higher efficiency
50% larger than similarly priced churns
Makes up to 8 oz (two "sticks") per batch
Cream to butter in as little as 10 minutes
Holds over 3 pints (1500 ml jar)
11"H
Karen's Tips for Awesome Homemade Butter
Our local organic gardener, Karen, tested out our Dazey Churn when we made improvements and also teaches Lehman's customers how to use this churn at our store in Ohio. Here's her advice for making the best possible butter you can:
Make sure the cream is at room temperature before churning. If it's too cold and it will take forever, and if it's too warm and it turns out soft. You can choose if you want sweet cream butter or cultured butter. I like ours slightly sour and use raw cream that has been in the fridge for a week or so. Thoroughly wash the butter with cold water to rinse off any buttermilk to help the butter keep longer. Both butter and buttermilk (for baking) can be frozen for future use. "Anytime you put effort into growing or making your own food, it will be fresher. Plus, you have the benefit of getting some exercise in the process." --Karen, Local Organic Gardener