Prep 5 mins
Cook 0 mins
I've been making this at the holidays with young children for years. Most children don't know that butter comes from cream and not from a "fridge at the grocery store". This Thanksgiving my 3 1/2 yr old and my 18 month old had fun shaking (and cheering me on while I shook the jar) and we made a whole quart worth of butter all together for our extended family dinner.
- 1⁄2 cup cream
- 1 pinch salt (optional)
- 1 very clean glass jar
- Place a clean marble in the jar along with a pinch of salt if you are using it. The marble is optional but makes the shaking go faster, I couldn't list it in the ingredients list.
- Fill the jar no more than 2/3 full with cream.
- Screw the lid on tightly and shake.
- Shake some more.
- After a few minutes of hard shaking the cream will start to ball up and separate into butter and buttermilk. The first sign is the glass going from milky to clear.
- Pour off the buttermilk and shake again. Do this until no more buttermilk separates out.
- You now have real homemade butter that you can slather onto bread and enjoy.
- Yield depends on the ammount of cream you use.
Fantastic! I was almost ready to quit shaking when, viola...butter! It took about 20 minutes. Honestly, I don't think I will buy stick butter again unless I need it for baking. Thanks for posting.
it was very easy to do you see it done diffrently on tv