My husband grew up making homemade butter in a jar around Thanksgiving time, much like you would churn butter. I had never heard of such a thing and was very intrigued so I decided to try it out with the ladies in my MOM’s group at church.
It was so easy to do and I am still astonished that it actually works. Anyway, I’m looking forward to starting this tradition with the kids around Thanksgiving and Christmas time.
- Jar or container
- heavy cream
- arm strength because there will be a lot of shaking
1. Fill a jar or container half way full with heavy cream and seal lid.
I made the mistake of filling the jar 3/4 full with our MOM’s group and it made it take a lot longer to make the butter. I definitely recommend filling the jar just halfway.
2. Shake, shake, and shake some more. Literally, that’s all you have to do. Shake for 15-30 minutes depending on how much you’re shaking.
I suggest not doing this at home when you’re by yourself, but rather when you have someone else you can hand it off to. For the first several minutes you’ll think you’re doing absolutely nothing, then it will start to thicken up. If you take off the lid halfway through you can see it’s thicker but it is hard to tell on the outside. It gets so thick you can’t even feel it being shook anymore and then all of a sudden you’ll start to hear sloshing— which means your butter is done! At this point the cream has separated into butter and buttermilk so the sound is the milk sloshing around.
3. Pour off the buttermilk and knead the butter under cold water to get out any remaining buttermilk.
You can use the buttermilk to make pancakes. The kneading isn’t a must but the butter will not spoil as quickly if you do this step. My mother-in-law used to make a mound out of the butter on a plate and then take a cookie cutter and make an imprint on the top. Fun! Also, if you want salted butter all you do is… you guessed it, add salt!
You could use baby food jars and let your little ones get in on the action!