“Fresh, home-made butter is easy to make, and tastes delicious! This recipe is a great one to share with the kids, and can be used as a base for delicious herb butters. Yield is approximate - yield will vary depending on how long you work the cream for.”
READY IN:
35mins
YIELD:
100 grams
UNITS:
US

Ingredients Nutrition

  • 300 ml whipping cream (or heavy cream)
  • 1 teaspoon salt (optional)

Directions

  1. Pour cream into a large, screw-top jar. The jar should be large enough that the cream only fills it up 1/2-2/3 full. Ensure the lid is screwed tightly onto the jar.
  2. Shake the jar vigorously. Keep shaking continuously. The cream will froth up after a time and will seem to stop moving in the jar - don't worry! Just keep shaking - over time you will see the cream start to resemble a sort of whipped cottage cheese, and then it will form a solid, yellowish mass, surrounded by an ever-growing pool of white liquid.
  3. Shake the jar another 2-3 minutes. In total, it will have been shook for around 25 minutes, depending on the temperature of the cream.
  4. Suspend a fine sieve over a bowl and empty the jar contents into it. Using a clean spoon, beat, press and fold the butter, teasing out as much liquid as you can.
  5. Beat a pinch of salt, if desired, into the butter, and then take the mass in your hands. Press and roll it gently, as if you are kneading a bread dough, until the butter starts to become quite smooth and sticky.
  6. Store the butter in a ceramic dish. The collected liquid is buttermilk (or whey) and can be used in baking.

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