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Homemade Butter

5.0(16)

How to make fresh butter yourself. This is a great project for a school class, using smaller amounts of cream and baby food jars. It tastes so much better than margarine, even with almost expired cream :-) Using 1 cup of cream , you will end up with about 1 cup of butter and 1/2 cup of buttermilk. I don't like to put salt in mine, but it helps preserve the butter, especially if you keep it in a butter bell.

by Random Rachel·published 2006-08-18

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Very Low Carbs

Servings

30 serving(s)

Total time

20 min

prep 20 min

Calories / serving

27 kcal

Ingredients (2)

serves

1 cup fresh heavy creamheavy-cream
1/2 teaspoon salt (optional)salt

Instructions (7 steps)

01Prepare a screw top jar. It must be clean, dry, and not smell like it's previous contents. (Peanut butter jars work great, as well as baby food jars for smaller portions).
02Pour the cream into the jar, and put the lid on. You will need to leave the jar about half empty to have space to shake, so adjust the amount of cream accordingly.
03Shake the jar vigorously. After a bit, it will coat the sides of the jar, then become whipped cream. Keep shaking - it will start to separate. Its done when it is totally separated into butter and buttermilk.
04NOTE: I stopped every minute to open the jar and take a picture (and let my arm rest :-) ) and it took 7 minutes of shaking. After several reviews, I thought that I'd mention that it takes some people longer - even 20 or 30 minutes - but it is still worth the time to make :D .
05Pour the buttermilk into a separate container, and enjoy!
06

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