I am about to reveal to you an ANCIENT butter making secret, to make butter it requires, shaking, shaking, shaking, MORE shaking, lots of shaking, but the end result is FANTASTIC. Homemade butter can be fun to make (if you are a butter enthusiast).And clean-up is very easy, you only need a few things
Whipping cream (Can be normal or heavy whipping cream)
1 measuring device (not necassarily needed)
1 Fresh strong arms,able to withstand alot of shaking
the whole process takes about... 10-20 minutes, the majority of the time is shaking. The rest is prep time and finish
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.
Step 1: Adding Ingredients
First you will want to measure out how much butter you really want to make. At the beginning of the recipe I measured about 1 cup of heavy cream, in the end this recipe yielded about half a cup of butter, (the other half cup didnt go missing, just "turned into" Buttermilk)
After youve measured out the desired amount of cream, simply pour it into the jar, there are no other required ingredients (and i usually put flavoring for the butter in at the end)
Step 2: Capping and Shaking
VERY VERY CAREFULLY put the cap on the jar. phew glad thats over.
then begin to shake,it will take awhile to shake this into butter but it is well worth it in the end.
Heres a picture of me shaking it in action :)
Step 3: Nearly Done
Every about 3 minutes check the jar by taking off the lid and looking inside, once you see about the consistency in the jar you are nearly done, in the picture the cream is just before whipped cream, (yes thats how you make it)
Step 4: Butter Sweet Butter
the cream will start to feel thicker as you shake it, making it MUCH harder to shake around, the easiest shaking method is to take the jar by the "neck" or the closest part to the lid, and shake downwards in a stabbing motion back and forth. Eventually the jar seems easier, and easier to shake, open the jar and peek inside, see butter? This is when the butter starts to seperate from the buttermilk, once you see the little clumps of butter inside the jar, begin to strain out the extra liquid (i recommend you save this, it is the buttermilk, and when home-made it tastes sweet, and is often used in baking i.e. pancakes,biscuits,etc; After straining the buttermilk you have the remeaining butter in the jar, just scoop it into a storage container and pat it down a bit, youll want to put it in the fridge to harden it a bit more so its easier to scoop and spread.
[the picture below is before straining out all of the buttermilk]
Step 5: Home-made Butter in Use
I spreaded my butter on a soft tasty piece of bread, to go with my spaghetti and corn :D
This butter tastes much better than store bought because there are much less preservatives (only what was in the cream) and contains no extra oils or salts, and actually tastes good to eat plain. Hope you like your new home-made butter :)