Help! The kids have take over my blog today! They are going to show you how to make butter in a jar. Their little puppet friend will be writing the post and is the star of the video they filmed. Take a seat, get yourself some tea and enjoy!
Hello! My name is Porcyella! I am doing a guest post for my kids’ mom, Jana. It’s about butter. Butter is used in practically everything, from bread to cake. The possibilities with butter are endless, but have you ever wondered how to make this amazing stuff?
Watch the video!
How to make butter in a jar.
To begin with, you might want to know it does take awhile. I can’t really say how long, though. It depends on how much you make and how fast you shake! It may take awhile, but the end product is satisfying. Before you start, you need to decide whether to salt your butter or leave it unsalted. If you want to salt it, use only a pinch because the food you’re eating probably has salt in it already. A little salt goes a long way.
When shaking, how much cream you put in the jar does not determine how much homemade butter comes out. You see, when making butter you are basically using only the fat of milk. This means things that aren’t fat will not be used. So, if you want large amounts of butter, use a lot of cream!
What you need to make butter in a jar.
For making butter in a jar, you will need:
- 1 cup of whipping or heavy cream. I am using this amount, but it only produces a small amount of butter. So, if you want more butter, double the cream however many times you like. It won’t affect anything except how much butter you get.
- a marble (optional if you want the process to go faster)
- a plastic container with a sealable lid. Using glass is not recommended if you use a marble.
The process of making butter.
Here’s how to get started. Put your cream into the container with the marble, if you choose to use it. I did, because my arms are short and I don’t have endurance or arm strength! It also speeds things up a bit. Before you add the marble, make sure it’s sanitized.
Next, close the container’s lid and shake. It’s best if you have a partner, so you can switch with them if your arms get tired. Check your progress intermittently. Once it gets to a whipped cream consistency, you’re getting close to being done. Keep shaking. If, when you check it again, it is sort of chunking, (that’s the only word I can think of to describe it) and there is a yellowish liquid around it, pour the liquid stuff out. Make sure not to dump the chunky stuff out, because that is the butter. Continue shaking.
You’ll have to pour out the liquid a few times. Once it stops getting liquidy, you’re done! By this time your butter should have stopped looking chunky. Enjoy your fresh butter! If this recipe doesn’t help, my video might. Check out my kids’ mom’s other posts. Her recipes are superb! Especially the artichoke cheese dip.