Make Your Own Butter

All you’ll need is: Heavy Whipping Cream and a jar or two.

I usually use the larger jars but these little eight ounce ones are easier for little hands to hold and do just fine.

Fill your jar 1/2 to 3/4 full, but no more than that. Your cream needs space to shake around a bit.

Put the lid on well and then start shaking!

This will take anywhere from ten to thirty minutes, but your butter will most likely be ready in twenty minutes or so. It all depends on how much you shake it. Little hands will take frequent breaks 

Now let me tell you what is gonna happen here so you don’t think you’re shaking your arms off for nothing:

First, the liquid is going to completely coat the jar as you shake and you’ll hear it just a shaking back and forth

Then, the liquid is going to get really thick, still coating the jar, but as you shake you won’t really hear it shaking anymore and you’ll begin to doubt me. Hang in there, I promise there will be butter soon enough, just keep shaking on faith  . You can open the lid if you want and see that your cream is just really, really thick. Then…

After about fifteen or twenty minutes, you’ll notice the sides are no longer coated and it pulls away from the sides a bit.

You’re almost done!

A few minutes later you’ll feel solids shaking around in there and the liquid and solids will separate completely. Now your butter is ready.

When you open it up you’ll see this.

Pour that out into a strainer or colander so the liquid can drain out the bottom.

Now adding a little salt is optional but I like to.

This is just a little kosher salt that I’m going to stir in.

You will need to add this to taste so start small.

Stir in salt, if adding it.

Spoon butter into small ramekin, cover, and refrigerate.

It will harden as it gets cold.

Enjoy!

Doesn’t this look good? I love it !