Homemade butter is so incredibly easy to make, it almost feels silly to buy it after you make it the first time.
INGREDIENTS:
Whole Cream
Sea Salt
Love
Step1:
Pour whole cream into a pint-sized jar (or any size jar) with a tight fitting lid. We usually fill it about half way.
Step 2:
Shake it! It takes about 8-10 minutes of shaking, so be patient. Of course, you could just use a mixer, but what fun would that be. For Kennedy we bought one of the cheap plastic containers from Target (the one with the plastic straw and lid with a hole) and used a regular Kerr/Mason jar lid on it. Keep shaking! There will come a point where it wont feel like the liquid is moving anymore, keep going! It will separate into a large lump.
Step 3:
Separate the Buttermilk from the Butter. Don’t worry about getting all of the liquid the first time. We don’t generally cook with Buttermilk, so we often just throw this away, but if you do make sure you have a jar or something to save it in. After separating, you will want to add water to the jar and shake it again (a few times) until the rinse water runs mostly clear. You don’t need to shake it long, just a few seconds.
Step 4:
By this point, you have officially made butter, now you just need to do what you can to get as much of the the liquid out as possible. We generally will put it into a large strainer (not necessary) and then put it into a large bowl. You can turn the butter with a spatula or wooden spoon, and strain off the excess liquid as you go; do this until most of the liquid has been removed.
Step 5:
All that remains is to add in any salt/herbs/honey that you choose (or nothing at all). We bought these four wide-mouth 8oz. Kerr Mason Jars for less than 5 dollars from Target. The one 1-liter whole cream container managed to fill two of these, with a little to spare. We love doing this as a family and we hope you will too.
