I stir once daily for about 1-3 mins. You don't need to worry about the foam. Its not a problem, Its a good sign. As long as your yeast is happy there will be foam. The Foam is created when CO2 is released. And for the most part Its perfectly fine to just stir it in.
At what point are you foaming/stirring, primary fermentation or degassing?
I'm sure that you can use a blender, even I know how. But since this is a wine making forum, I'll ask what you plan to use it for in wine making. Mixing bentonite? Juicing fruit? Making wine margaritas?