My friend, Briony, first introduced me to the idea of making butter a few months ago, when we were cooking together at her house, and she mentioned she had made the butter we were cooking with. I love the idea of making things from scratch whenever possible, so of course I was super interested to hear how she did it!
Surprisingly, it’s crazy simple. It’s a matter of shaking cream until the butter separates from the buttermilk, draining the buttermilk, and rinsing the butter with water. And ta-da! …butter.
Ingredients & Materials:
- Fresh Cream (or heavy whipping cream as they call it)
- Mason Jar with Lid
- Cold Tap Water for Rinsing
- Pour cream into mason jar and secure cover tightly. I used 1 cup cream and it yielded about 1/3 c butter, but larger batches are also very doable.
- Shake, shake, shake and shake the mason jar some more until the butter separates from the buttermilk.
- Once you feel like the butter has reached it’s solid state, drain the buttermilk into another container. Don’t discard the buttermilk though–use it for buttermilk pancakes later!
- Pour cold water into the mason jar and use a rubber spatula to press any remaining buttermilk out of the butter.
- Drain the water and add sea salt if you’d like. We mostly use butter for cooking and baking, so I prefer to leave it unsalted.
- Press into a butter mold, or simply store in a ramekin.
Yup, it’s that easy!
