Total Time
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.

Ingredients Nutrition

  • 12 cup cream
  • 1 pinch salt (optional)
  • 1 very clean glass jar


  1. 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.
  2. Fill the jar no more than 2/3 full with cream.
  3. Screw the lid on tightly and shake.
  4. Shake.
  5. Shake some more.
  6. 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.
  7. Pour off the buttermilk and shake again. Do this until no more buttermilk separates out.
  8. You now have real homemade butter that you can slather onto bread and enjoy.
  9. Yield depends on the ammount of cream you use.


Most Helpful

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.

Mary Close April 17, 2009

it was very easy to do you see it done diffrently on tv

cooking gerbel April 30, 2008

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