How to make Butter

Brealyn will be covering the letter B again this week and the curriculum suggested making homemade butter. 

Here is how we created our treat.

Begin with heavy cream-the more you use the more butter you will have.  We estimated that the 2 quarts of cream yielded 1 quart of  'butter milk' and 1 quart of butter

begin with clean mason-style jars and the heavy cream

 Be sure not to over fill  (more than 1/2 way).  It seemed as if our efforts found better results from jars with more room to move.  Be sure the lids are on tight and little ones are seated over a carpeted area in case the jars slip.  Shake the SEALED jars for about 10 min

 Check to see that your cream is progressing from liquid to a whipped look, then continue shaking-it takes 10 min. or more.

cream after a little shaking-whipped stage

 Let the jars sit unopened for five minutes after you see the separation.  (you will see solids butter in a liquid)

Butter and liquid separating

Drain the butter over a bowl to catch the liquid

Rinse the drained butter under COLD water, while mixing it with a spoon

Transfer the drained, rinsed butter to a bowl and mix or knead it with a wooden spoon.  you will start to see more liquid leave the butter.  Pour off this liquid and continue to work the butter until there is no liquid leaving 

Finished butter in the kneading bowl

We portioned our butter in to small dishes-it will keep a week in the fridge-or 6 months in the freezer

 

our favorite butter with a few tablespoons of local honey-the best ever!

The books says that the liquid or 'buttermilk' can be used in cooking but is not like the buttermilk in the stores.  We were just happy that nothing was wasted