Whether you want all natural ingredients in your cooking or want to teach your kids food science and where their food comes from, this is a great recipe and couldn’t be easier! Just shake whipping cream in a jar until the butter solids separate from the milk and voila!-butter.
Servings 6 servings
- 1 cups heavy whipping cream at least 35% fat
- 1/4 teaspoon salt (optional)
Pour 1 cup heavy whipping cream and salt 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. Don’t give up! Continue to shake the jar and in a few minutes the fat will start to separate from the milk and the “sloshing” will return. 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. Tap water is too warm and may actually melt the butter. Squeeze the butter in the ice water to remove the milk. Drain the water and repeat to make sure all the milk is removed. 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.
For salted butter, knead in the salt at this point. If you add the salt at the beginning, you will also have salted milk at the end.
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.