So I totally made my own butter this week. It’s super easy too. I have no idea how I happened to come across The Crunchy Chicken blog, but she has directions with pictures and everything showing what it looks like at each step. I won’t do the play by play since she already did so quite thoroughly, but here’s the basics.
Buy cream, let it warm to about 60 degrees, pour into a mason jar (about half way full) and shake. After shaking for about 30 minutes you’ll have a ball of butter and the buttermilk will be completely separated. I really didn’t think it was gonna be that easy!
All in all it took about 45 minutes from start to finish and I had about a pound and a half of nice organic butter (I get my cream from a local farm) for $2.50. And that cost is including the leftover buttermilk too. (I used 1 quart of heavy Raw cream and a half gallon mason jar) I do think it took a little longer shaking than what the directions said, but I was also talking to my sister on the phone so I may not have been shaking as much as I should have!
- Cream, any amount (I use 2-3 cups), preferably organic and from grassfed cows
- Let the cream warm to about 60 degrees. If it’s too warm it may not separate well.
- Pour into a mason jar (about half way full) and shake.
- After shaking for about 15-20 minutes you’ll have a ball of butter and the buttermilk will be completely separated.
- Pour out the buttermilk for another use and then put the butter into another bowl and massage out the rest of any buttermilk under cold water.
I still use the mason jar as it always works!