To get started you'll need some heavy whipping cream, a jar and something to put the butter in. My kind of prep work! I use an old spaghetti sauce jar and, yes, that's actually a sugar bowl...but it does just fine as a butter dish for the fridge too.
Let the cream sit out for a half hour or so before you begin to let it warm up a bit. Fill the jar about a third to half way full, put the lid on tightly and start shaking! I've filled the jar too high several times and had to pour some out because it expands as you shake it. After a few minutes the sides of the jar will be white with a nice thick whipped cream. Taste it if you'd like!
Keep shake, shake, shaking and you'll notice it become thick with the slightest yellow tint to it. If you open the jar now it may look more like mayonnaise. Another minute or two and you'll see it start to separate from the sides of the jar, then eventually clump together at the bottom. It will look a tiny bit like cottage cheese, but smoother.
Just another few shakes and the thick parts will stick together and separate from the buttermilk. At this point, you'll want to open the jar and pour off the buttermilk that has separated.
I usually shake a few more time and repeat pouring off any extra buttermilk. Then pour the butter into a bowl. It should slide right out.
There you have butter! (And a good arm workout as well!) When I remember, I add a dash of salt somewhere in the middle of this process. I bet you could add some freshly chopped chives or other herbs. That would be delicious on warm bread fresh from the oven.
Go home and amaze your loved ones tonight!
Kellie blogs regularly at Greenhab: The Browns Go Green.
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Mmmmm....mmmmm! Thanks for the how to! I can definitely vouch for the blender not working. Your butter looks simply delicious.
ReplyDeleteWow this would save me a TON of money...unsalted butter is nearly $5 at my grocery store!
ReplyDeleteDo you have an expiration date for homemade butter?
Kellie what a brilliant post. I was wondering if you would consider linking it to a Friday theme we have going at Margaret's Ramblings called Buddy's. The idea is to share our skills and talents to help those who are looking for a new or different way of living. Very similar to what you have here. I hope you don't think this is too cheeky but I was really taken with your butter article, thanks, Margaret
ReplyDeleteGreat idea! I used to do this with my students when I taught second grade and they loved it. I bet my girls would love to do it now too. My mouth is watering for a homemade loaf of bread and homemade butter on top!
ReplyDeleteGreat post. I love homemade butter.
ReplyDeleteMama Bear~ I usually make a small amount at a time and use it within a week.
ReplyDeleteMargaret~ Link away my friend! I'll be sure to stop by and check out your blog. Thanks!
Well who would have thought. This is amazing, and in this economy it is time for all of us to get back to basics. So happy I came to visit.
ReplyDeletewow, I was thinking it would be way harder to make butter.....plus you have the bonus of buttermilk as well. I will try this next time whipped cream is on sale.
ReplyDeleteGill in Canada
I have always wanted to make butter...I think it's time!
ReplyDeleteYour blog is so awesome! So many good ideas!
ReplyDeleteI recently started making my own butter! I like it better!
ReplyDeleteI thought there was so much more to it than that but what a great and simple idea! Now I don't have to buy the expensive butters from the store! Homemade butter AND buttermilk to make my biscuits with too! AWESOME! I'm sure you whip in a little EVOO or veg oil to make it spreadable for toast too-I read that tip somewhere but just can't remember where! I'm doing this tomorrow! Thanks for the great tute!
ReplyDeleteWow, this is way easier than I thought. I'm gonna try with the boys! :)
ReplyDeleteThe food processor could be used to change to the whipping cream to butter, as well.
ReplyDeleteAnd, I just tried this. It turned out great! Thanks for the straightforward instructions!
ReplyDeleteSounds like a wonderful recipe. I love real butter so I'm going to have to try it. Thanks for sharing.
ReplyDeleteThis looks like a great recipe and way to make our own butter. I printed the post out and plan to try it soon. Thanks!
ReplyDeleteMy mom used to make her own butter. I recall her washing it after she`d drained off the buttermilk though . . . not sure why. She would rinse it and then knead to squeeze out the water until it ran clear. :S Guess I should ask why she went through all that trouble!
ReplyDeleteCurious if you have any cost comparison on the homemade butter? I get my butter pretty cheap at Costco and wonder how this stacks up. Thanks!
ReplyDeleteMichele, that is a really good question and I have to admit I've never really done the math. I try to make our butter more because I can control exactly what's going into it, so I'm willing to pay just a little bit more. If it cost a lot more to make, then I'd probably look at other options.
ReplyDeleteSo let's see what we can figure out... I spent $2.68 on a quart of heavy whipping cream yesterday. I can probably make about 4 cups/32 oz (maybe a little less) of butter from that. That's $0.083/oz.
I used to buy those big tubs of Shedd's Spread Country Crock at Costco (although I know they have other kinds) and they were about $3.50 for 45oz, or $0.077/oz.
So probably not too much of a differece there. Hope that helps!
Michele & Kellie, I'd just add to Kellie's comparison that it might not be cheaper than spread, but if you can get 4 cups of butter from a quart of cream, it'd be about 1/2 the cost of real butter. I buy butter at Aldi. It is close to $3 a pound (2 cups) there. I think I'm going to have to start making my own. Thanks Kellie!
ReplyDeleteoops! Pardon me, I miss spoke butter is around $2 a pound not $3. *blush* Should have consulted my price book first, and not trusted my memory! :) It still is cheaper though!
ReplyDeleteI think price wise for me it ends up nearly the same, at least if I could settle for the store brand or equivalent butter - but I swear that Land O' Lakes tastes better (maybe it's all in my head), so I usually spend more. But I find it's worth it, at least in buttering pasta or bread, or something where the taste of the butter really comes through.
ReplyDeleteThat said, I just made this a few minutes ago (you weren't kidding about the arm workout!) and IMHO it tastes better than Land O' Lakes (I had to taste it immediately of course), and definitely is cheaper than LO'L. So I think I'll be making my own from now on thanks to you - and hopefully working off all the calories from the butter just by making it. Bonus! :)
Wow I just made this and it really was fast! I will be linking this post in a post that I put up tonight once my homemade bread comes out of the oven to go with it! Thanks for posting this!
ReplyDeletekeriandbrian.blogspot.com
I'm kind of skittish about leaving dairy products out of the refrigerator for any length of time. Is this really safe? I'd kind of like to try it, but I'm scared it won't turn out and I'll be grossed out by the "separating" process. I LOVE butter (I'm a big fan of Land O' Lakes, too, Mel) and the finished product sounds so yummy!
ReplyDeleteIt's even easier if you use a Kitchenaid (or similar) mixer: just put the creme in the bowl, use the wire whip attachment, set it to a somewhat low speed and wait. The creme will get thicker and thicker, and then within a short amount of time, become butter. Do this at least once with your kids; it will amaze them. It is important to get all the buttermilk out though--use a plastic scraper and mush all of it out of the butter--because any buttermilk left in the butter will make the butter spoil faster. It should last at least a few weeks, unrefrigerated.
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