Did you ever have pioneer days in school? I remember making butter as one of the activities.
It is a great way to show kids how butter is made.
Homemade butter is just shaking heavy whipping cream until the buttermilk separates from the butter fat.
A mason jar makes a fun, and accessible activity for people of any age and skill level.
You can even clean out a spaghetti sauce or pickle jar. For little kids you can use a baby food jar.
The key is to only fill jar half-way.
For less of an arm workout, you can also use a hand or stand mixer.
Salted butter: Add 1/4 teaspoon to 1 Cup of cream.
Storing your butter:
The butter will stay good for 3-5 days at room temperature, and about 7-10 days refrigerated. How long it will last depends on the age of your cream and how well you were able to rinse away the buttermilk.
The best homemade butter is when it is eaten fresh, within a few days.
Store wrapped or in an airtight container.
The liquid left over after the butter forms is buttermilk. You can also store this in the fridge for about a week for later use.
Use buttermilk in your pancake recipe.
Watch video to see how easy it is to make.
Here is what you need
- Pint-size jar with a lid
- Ice Water
- Heavy whipping cream
How to Make:
- Pour heavy cream halfway in a pint-size jar. Twist lid tight.
- Shake the jar continuously for 8 minutes.
- Open jar and add 1/4 teaspoon salt (if you want salted butter)
- Shake another 5-10 minutes until you hear the butter thumping against the glass. You will see that the buttermilk has separated and has made the solid butter.
- Pour butter & milk into a strainer.
- Pour the buttermilk in another glass for later.
- Using a glass of cold ice water, pour over the butter, letting water drain into a bowl.
- You now have fresh butter.
Store in refrigerator in air-tight container.