butter in a jar

I’ve been having a ton of fun in the kitchen lately, trying new recipes and making things I’d never thought about doing from scratch before.  Like tortillas–I’ve got a great recipe to share sometime…

And butter!  Did you know you can make butter in a jar?

I haven’t yet tried it with the final step–straining the butter through cheesecloth for a firmer end product.  (I don’t usually have cheesecloth on hand.  Do you?  Is that an essential kitchen tool??)

  • Pour about one cup of heavy cream into a clean jar with a lid. (One cup of cream will yield about 1/2 c. butter.)

  • Drop in a marble and tightly close the lid.
  • Shake the jar!  And shake some more.  {Give it to your kids to shake if you get tired!}

  • When the butter sticks together and separates from the inside of the jar, you will see a distinction between the butter and the liquid.
  • Spoon or pour out the liquid.
  • Add sea salt if desired, and enjoy!

I’ve seen some instructions that say to strain the butter through a cheesecloth, but I haven’t found that necessary.

Making your own butter isn’t necessarily cheaper than buying packaged butter (unless you find a steal of a deal on heavy cream).  But it’s a lot of fun and a good teaching opportunity for the little people.  And it tastes really really good, especially on homemade bread or tortillas…more on that next week…

Abby

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8 Responses to butter in a jar

  1. So is this different than just overbeating whipped cream? It always tastes like butter to me when I do it that way too! 🙂

    • Abby says:

      The difference is that you remove some of the liquid, so it’s a bit stiffer. And with a little salt added it tastes more like packaged butter than whipped cream.

  2. Casey says:

    I’m so glad you did this! We are going to buy a dairy cow and will have lots of cream and have decided that we will make our own butter. I heard it was easy, but wasn’t for sure.

    I know you’re not an “expert butter maker” and that you haven’t been doing it all your life, but how long does it keep? And, do you have to refridgerate it? We like our butter soft anyways for easy spreading. Is that what it turned out like?

    As far as the cheese cloth, we have one that we bought about 3 years ago at Bed Bath & Beyond and we have used it about 3 times. I think they’re gross to use because there is no clean way to use it. And, I never feel like I can get the cloth clean again.

    Is the salt to have salted butter or to make it last longer?
    Also, what’s up with the marble? I’ve never heard of anyone using that.
    Thanks! 🙂

    • Abby says:

      What do you mean I’m not an expert butter maker?? I’ve been doing this a whole two weeks! 😉

      You do have to refrigerate it, and supposedly with salt added it will last up to 2 weeks. It turns out a little softer than packaged butter, so pretty good for spreading.

      You can also make it in a food processor (I’m guessing with the jar method, the marble acts kinda like the blade in a food processor). Process for 10-ish minutes or until the buttermilk starts to separate out.

      I’ve read that you can rinse the butter with cold water in a strainer to get the buttermilk out and help it last longer.

      Hope that helps!

  3. That is so exciting! I’ll have to try this with Finn. I love butter but we typically buy vegan alternatives. Nothing, however, replaces real, quality creamy butter. You’ve inspired me to enjoy it again!

  4. Laura says:

    I love butter…more than you should love a food but I always think that it will be too much work. We live in an Amish area and I have several friends who buy raw milk (not certified organic but they don’t use hormones) from the Amish (maybe I shouldn’t have put that online!) and then make their own butter, yogurt, and even cheese. They swear it is so easy once you get the past the fear…I have yet to take that step. (Raw milk or homemade dairy items) So what is your professional opinion on raw milk? And well other unpasteuirized foods?

    • Abby says:

      Is your friends’ raw milk from grass-fed cows? I would LOVE to buy raw milk, but we don’t have any sources close enough. I know the thought of it is a little scary, but it’s actually very healthy and better for you than pasteurized/homogenized milk. I could ramble on and on, but here’s a great site that will probably answer most of your questions about raw milk: http://www.raw-milk-facts.com/Raw_Milk_FAQ.html

      Let me know if you try it!

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