Today, I will show you how to make one of my all-time favorite ingredients: butter!
I use butter in nearly every single meal I make, and I love knowing that the butter in the dish was something I made with my own hands. It couldn’t be easier to make, and gives you a great forearm pump to boot.
All you need is a large Mason jar and 16oz of heavy whipping cream. Once you pour the cream in the jar, simply start shaking with both hands. Pace yourself, but keep the movements high.
I recommend not using more than 16oz at a time for this size of jar, as you need enough empty space in the jar for the cream to collide against, which will be especially important in the later stages.
The first stage of shaking the Mason jar is the easiest, as the cream is in its natural form, like thick water.
The second stage is when it starts getting thicker, and will have a consistency somewhat like whipped cream.
The third stage is where things start getting tougher. The cream will become so thick that you will need to let it settle on one side of the jar, then turn the jar over and “throw” it in a downward motion as hard as you can. Keep your hands on it, of course. The lack of space that is now in the jar means you need to power through this stage, the end is almost here.
The fourth stage begins when you start to be able to see through the bottle again. Once this happens, shake furiously, as you are in the home stretch.
The last stage is where you can see a clear pile of butter in the jar, which has now become yellow after separation, and liquid at the bottom. This liquid is called “buttermilk.” Clever, right? Unlike store-bought buttermilk, which is just milk and vinegar combined, and tastes horrible, your newly-homemade buttermilk tastes sweet and delicious. It won’t last more than a day, though, so make sure to drink it ASAP, or make some biscuits with it.
Once you remove the butter from the jar, put it in a finely-meshed colander, and run ice cold water over it. This will help harden it before forming, as well as wash off any leftover buttermilk. You won’t want any liquid throughout this butter as it can turn it rancid faster.
After running cold water over it, move your colander in a circular motion, as well as up and down, to help shake off all the liquid. Do this for 4-6 minutes to ensure the liquids are removed.
Finally, I like to put the ball of butter in between two paper towels and giving it a soft squeeze, to force any microscopic liquids out.
I store mine in the freezer for a longer shelf life, and I keep it unsalted, to further control the salt contents of my meals. Plus, freezer butter is easier to cut into the amounts you need to use for any given recipe.
Now you know how to make butter, how exciting! Bon appetit.