Homemade Butter in a Jar
Making butter in a jar is crazy easy! Just shake whipping cream in a Mason jar until the butter solids separate from the milk and voila!-butter.
Servings: 6 servings
Calories: 100kcal
Cost: 2
Equipment
Ingredients
- 1 cups heavy whipping cream at least 35% fat
- 1/4 teaspoon salt (optional)
Instructions
- Pour 1 cup heavy whipping cream into a pint jar or a 2-cup container with a lid. Shake the jar back and forth or up and down for approximately 15 minutes.
- At 10 minutes you will have whipped cream. At this point, you won’t feel any “sloshing” back and forth in the jar. At first, it will look like a curdled mess-that’s progress!
- At 15 to 16 minutes you should see a ball of butter in the middle of the jar. Remove the butter and place it in a bowl of ice water. Squeeze the butter in the ice water to remove the milk. Drain the water and repeat to make sure all the milk is removed.
- For salted butter, knead in the salt at this point.
- Pat the butter dry with a paper towel and place on a sheet of plastic wrap. Using the plastic wrap, shape it into a log, then roll it up into the plastic wrap for storage. I like to place the log into a zip-top bag to make sure it is air-tight.
Notes
Pro tip: If you want to drink the milk after making butter, add the salt when kneading the butter. Otherwise, you will have salted milk.
Be sure to use ice water. Tap water is too warm and may actually melt the butter.
Milk has sugar in it which could cause bacteria to grow and reduce the amount of time it can stay fresh in the fridge which should be about one week.
Nutrition
Serving: 1tablespoon | Calories: 100kcal