What You Will Need:
2 Pints Heavy Whipping Cream
A Jar (I used 2 Quart Jars)
A Marble (I Made 2 Batches, So 2 Marbles)
Pour cream into the jar, drop in the marble, close the lid, and start shaking.
Keep checking the mixture every 3 to 4 minutes, the consistency will change from whipped cream, to little clumps of butter.
 |
| The texture will change from this... |
 |
| to this. |
Continue shaking for a few minutes then drain the liquid from the jar. **This is the buttermilk, you can keep it for future use or discard**
 |
| Drain Buttermilk |
 |
| We have achieved butter! |
 |
| Rinse until water runs clear |
The butter is now ready for use; however, if you are going to store it, it should be washed. Add ½ C ice water to the jar and shake for another 3 minutes. Drain the water and repeat the process until the water is clear. Mash the butter to strain the remaining water from the butter.
If you would like to add more flavor to your butter, you can mix in salt or fresh herbs.
Scoop the butter into a mold, container, or wax paper to store in the refrigerator.
Butter can also be made in the blender if you aren’t up for the shaking. I’m thinking this is perfect for the Huckleberry to do during football season. ;)
 |
| Butter during the rinsing stage |
 |
| Texture |
**Note: I started with all of the ingredients in 1 jar, but it was taking to long (im impatient), so I split it up into 2 quart jars and the process went way faster.
 |
| Done! |
No comments:
Post a Comment