One of my favorite memories in grade school was when we learned how to make butter from cream. Duh, right? Is anyone surprised by this fact? My little 4th or 5th grade mind was blown. It was by far, the neatest thing my young self had ever witnessed.
We all gathered around, sat on the carpet, had little baby food jars with maybe 1/4 cup of heavy cream in them, and shook our jars until we felt like our arms would fall off. After what seemed like hours upon hours, lo and behold we had butter. I was amazed.
Now let me also say that as a small child I loved butter. I mean...LOVED. Nothing was better than butter. I was a full blown addict. A Please-Give-Me-Full-Sticks-To-Munch-On-And-I'll-Be-Happy-As-Can-Be butter loving soul. So I might or might not have been a bit biased from the start of this school project.
Anyway, I still remember the taste. I still crave it. It was the best thing in the world! Then friends, when we mixed in honey...holy cow, I was a dead man. I could have literally eaten the entire bunch.
Enough was enough, too much time had passed and I needed my fix. So I grabbed my sister, made her do the dirty work, and snapped pictures along the way ;)
Homemade butter. Get on this.
Makes about 5 ounces
For printable recipe, click here
- 16 ounces organic heavy whipping cream, very cold
- 1/8 teaspoon sea salt (or more to taste)
1. In a large jar with a tight fitting lid, add your cold cream and salt. I used a quart sized mason jar. You want your jar to be big enough for the cream to move around loosely.
2. Tighten lid securely and get ready to shake your brains out. I mean...really shake that sucker. This is a great time to get your cardio and arm workout done :) Or grab a friend (or sister, like I did) and take turns shaking until you can shake no longer. You will want to shake your jar for a total of 25 minutes.
3. At about 4 or so minutes in, you will definitely hear a difference in your cream. It will take on a deep thick sound. At about 8 1/2 minutes in it will be almost too thick to shake anymore. If you take a peek, you'll see that you've made whipped cream. Keep going!
4. At about 14 1/2 minutes you will definitely see a separation. Keep shaking that baby! 20 minutes in and your butter will separate completely. Boom. You'll hear a sort of "plop" sound!
You're looking for the butterfat to become a solid (i.e.: the butter!) and completely separate from the liquid (i.e.: the buttermilk)! Cool, huh? Give your jar another 2-5 minutes of shaking at this point, just to really release all the solids from the liquid.
5. Once your butter has formed, get out a bowl and place a fine mesh strainer on top. Pour out all the contents from your jar. Save that liquid/buttermilk! Use it in cereals, granola, smoothies, or just drink as is :)
Everyone say hi to my sister, Laurie! HI!!!! Everyone, Laurie. Laurie, this is everyone!
6. Gently press out any remaining liquid from the butter as best you can and then add butter to a container with a tight fitting lid! Store in the fridge for up to a week and use it exactly as you would butter from the store.
This stuff is like NO other. I mean, really. If you've never had homemade butter before, you've really never tasted butter. It's creamy beyond words and has the most delicious fatty sweet flavor. So dang good, friends! Plus, this is so fun to make with little ones! What an excellent way to show them how butter is made and get them interested in cooking!
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