My first exposure to homemade butter and the process of making it is such a vivid memory from my childhood. I was five years old, in Mrs. Henry's kindergarten class. She gave each of us a chance to shake a jar that had heavy cream in it. By the time the last student in the class had a chance, it had turned to butter. I was fascinated. I immediately wanted to go home and make butter everyday. Years passed before I learned that over whipping your whipped cream will make a very sweet version of fresh butter. Something I have accidentally made a few times. Great for toast, not great for finishing desserts. While it is far easier to put some cream into a bowl of an electric mixer and let it whip until butter is formed, I prefer the manual, put it in a jar and shake it method. It's fun, can be a good workout, and you can get your kids involved.
The best things about fresh butter are the flavor and texture. It is lighter and creamier than your typical store bought version. You can easily mix in flavors, and if you have a fancy bell jar, you will have soft creamy butter at all times! It's so easy to make. Here's how you do it:
Heavy cream (not ultra pasteurized)
Glass or plastic jar with a screw on lid
Optional, sea salt, fresh or dried herbs, spices, honey
*you can use any amount of heavy cream (1 pint will make approximately 8oz of fresh butter)
Pour the cream into a jar and screw the lid on tight. Let the cream sit at room temperature for 30-60 minutes.
Shake the jar for about 15 minutes.
The cream will thicken after 5-6 minutes, get quiet around 8-10, then turn pale yellow and start to deflate around 12. When you hear liquid slosh, you have butter.
Pour off the liquid (buttermilk) and use it for making pancakes. You can also drink it. It's flavor is similar to skim milk.
Place the butter into a small bowl and rinse with ice cold water. Massage it gently to separate any additional liquid. Discard the water and continue to massage any additional buttermilk out.
Mix in optional flavorings, if desired. Unflavored will be sweet cream butter.
Roll into a log and wrap in parchment paper. Store in refrigerator until ready to use, and up to two weeks.
This is a fun activity for kids. If using a glass jar have them sit on the ground while shaking it. If it falls, it will be less likely to break. Make sure you wipe the outside of the jar to remove moisture so it doesn't slip while you are shaking it.
Home cook, Mom, wife, and crafty creative, Mandy is from California and has traveled the world and lived in lots of places. She has fallen in love with Dallas, TX and calls it home.