Light Recipes

How to make Butter – Homemade Butter in a Jar

How to make butter

It’s Matt. I made Butter in a Jar back when I was a kid at a youth activity. Making butter at home was very easy and just took some time. So the other day at the store I grabbed some Heavy Whipping Cream and planned a night with the kids to make DIY homemade butter. It is really easy and will provide some tasty and easily homemade butter!How to make butter

home made butter in jar

Ingredients:

  • Heavy Whipping Cream – any amount 6 cups makes about 1 pound of butter
  • Salt – 1/2 teaspoon per pound of butter- optional, used for preserving butter
  • Jar – with lid, any size, baby food jars are great for kids to make it with

home made butter heavy whipping creamDirections:

Pour Heavy Whipping Cream into jars no more then 3/4 the way full. It is best to leave room for the shaking and turning action. Next begin shaking! And Shake and Shake. Some music to shake too makes it fun for the kids and helps pass time. Something with a fun and quick beat. The best way I figured to shake the jar was to hold it length wise in my hands with the lid in my palms and the base of the jar wedge in my forearms.

It takes about 5 minutes before you notice a thickening forming in the jar. This heaviness is the beginning of the fat changing and sticking together. At this point you really just have a thick whip cream in the jar. Keep shaking. At this point the jar edges will look like:
home made butter foam

 

As another 5-10 minutes pass you will notice the jar filling with the foamy cream.  It feels as if there is no room in the jar as the thick Heavy Cream is aerated even more with the shaking, but keep shaking. It will look like this:

home made butter cream

Keep shaking and don’t stop you are almost done when it gets thick. I have heard some add a large marble to the thick foam. But I don’t think it really matters. Just the pressure of the shaking will continue the fat to congeal together. Don’t worry if you don’t think the foam is “churning” or rotating in the jar, gravity and pressure is still working to form the butter.
Before you know it you will see the foam separate and a thin liquid forms in the jar. That thin liquid is buttermilk! The butter is in the last few moments of shaking. Keep shaking until the butter or mass inside is a consistent size.
home made butter buttermilk
At this point you can separate the buttermilk out and save it for biscuits or pancakes and other fun recipes. Then you can add the 1/2 teaspoon salt which is optional. Some say the taste is different, but the main reason is to preserve the butter. Now with the remaining butter you can place it in a small container for refrigeration and easy of using it. So congrats you just made you own butter!  Enjoy your work!
home made butter bowl
As the butter sets you may see drips of buttermilk on the butter. Just let it drip off and drain.
home made butter
DIY - Homemade butter in a jar
 
Recipe type: Condiments
Ingredients
  • Ingredients:
  • Heavy Whipping Cream - any amount 6 cups makes about 1 pound of butter
  • Salt - ½ teaspoon per pound of butter- optional, used for preserving butter
  • Jar - with lid, any size, baby food jars are great for kids to make it with
  • home made butter heavy whipping cream
Instructions
  1. Pour Heavy Whipping Cream into jars no more then ¾ the way full. It is best to leave room for the shaking and turning action. Next begin shaking! And Shake and Shake. Some music to shake too makes it fun for the kids and helps pass time. Something with a fun and quick beat. The best way I figured to shake the jar was to hold it length wise in my hands with the lid in my palms and the base of the jar wedge in my forearms.
  2. It takes about 5 minutes before you notice a thickening forming in the jar. This heaviness is the beginning of the fat changing and sticking together. At this point you really just have a thick whip cream in the jar. Keep shaking. At this point the jar edges will look like:
  3. home made butter foam
  4. As another 5-10 minutes pass you will notice the jar filling with the foamy cream. It feels as if there is no room in the jar as the thick Heavy Cream is aerated even more with the shaking, but keep shaking.
  5. Keep shaking and don't stop you are almost done when it gets thick. I have heard some add a large marble to the thick foam. But I don't think it really matters. Just the pressure of the shaking will continue the fat to congeal together. Don't worry if you don't think the foam is "churning" or rotating in the jar, gravity and pressure is still working to form the butter.
  6. Before you know it you will see the foam separate and a thin liquid forms in the jar. That thin liquid is buttermilk! The butter is in the last few moments of shaking. Keep shaking until the butter or mass inside is a consistent size.
  7. home made butter buttermilk
  8. At this point you can separate the buttermilk out and save it for biscuits or pancakes and other fun recipes. Then you can add the ½ teaspoon salt which is optional. Some say the taste is different, but the main reason is to preserve the butter. Now with the remaining butter you can place it in a small container for refrigeration and easy of using it. So congrats you just made you own butter! Enjoy your work!
  9. home made butter bowl
  10. As the butter sets you may see drips of buttermilk on the butter. Just let it drip off and drain.

 

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Filed Under: A Thrifty Dad, Be Prepared, DIY, DIY / Crafts, Easter Ideas, Family Reunion Ideas, Food Storage, Food Storage Recipes, Light Recipes, Look What I Made, Mother's Day, Sauces, Thrifty Crafts for Kids, Thrifty Gift Ideas, Thrifty ways to save, Toppings / Condiments

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