How to Make butter at home?!


Question:

How to Make butter at home?

I would like to make my own butter. I've researched the net and there's so many different ways that i dont know which one to try. Any suggestions?


Answers:
I think the easiest way to make your own butter is to fill a mason jar (or any type of glass jar w/ a lid) with heavy cream. Also, put in a clean marble. Then, gather round your friends and family and takes turns shaking the jar or tossing it back and forth. At first you'll hear the marble moving around in the jar but as butter is formed you will have a harder time hearing it. When you can't hear the marble moving around anymore your butter should be done! Keep in mind there will still be some liquid left over, but all you need to do is scoop out the butter and press it into a dish. And remember, this butter won't be salted so if you prefer salted butter you'll need to add the salt yourself. Good luck!

Source(s):
My grandparents live on a dairy farm and use this method to make fresh butter.

hmm it comes out of milk..

Heavy whipping cream ... whip until it looks creamy

When I worked at our elementary school, we did an experiment with the children. We put heavy cream in a jar and they rolled it back and forth between them. After a while butter formed inside. They all got to try their butter on sweet biscuits. It's simple and doesn't take that long.

I remember making butter in elementary school. We filled a jar 1/2 way full with cream and shook it until it solidified into butter. It takes forever! Be sure you have a few friends to take turns shaking the jar!

Detailed instructions:

Homemade Butter

This is a fun recipe for kids to try.

2 cups (1 pint) heavy whipping cream, chilled
Pinch salt

You will also need a 2-quart jar with a tight lid, a marble, a strainer, a 2-quart bowl, a measuring cup and a wooden spoon.

Chill the jar and the marble in the refrigerator for at least one hour to help the butter form more quickly. Place the strainer over the bowl and set them aside. Pour the cream into the jar, drop in the marble, and fasten the lid tight. Shake the jar. At first you will hear the marble moving. After about 15 minutes, the cream will get so thick that you won't hear or feel the marble. The sides of the jar will be coated with thick cream. Continue shaking the jar. After another 15 to 30 minutes, butter will begin to form.

First you will hear the marble moving again, then the coating of cream will disappear from the sides of the jar and you will see lumps of butter in a milky liquid. The liquid is buttermilk.

Open the jar and pour the butter and the buttermilk into the strainer. The buttermilk will flow into the bowl, and the butter will stay in the strainer. Pour the buttermilk from the bowl into a covered container and store in the refrigerator. You can drink the buttermilk or use it in another recipe. Rinse the bowl with cold water to remove all of the buttermilk. Turn the butter out of the strainer and into the bowl. Cover the butter with cold water and then pour the water off through the strainer. Do not save this milky water. Keep washing the butter this way until the water you pour off is clear. You are washing out the buttermilk -- buttermilk that is not washed out will turn the butter sour.

Use a clean wooden spoon to stir and press the butter against the side of the bowl. Continue pressing the butter against the side of the bowl to work out any liquid that is left in the butter. Pour the liquid off. You may add the salt, if desired. Chill butter for 1 hour before serving. Makes about 6 ounces.

1 pint heavy cream, very cold
Pinch salt, optional

Find a large jar with a tight-fitting lid that will hold the cream about half full. Refrigerate the jar for at least 1 hour. Pour the cream into the cold jar. Tightly secure the lid and shake as hard as possible until chunks of butter start to form, 15 to 30 minutes. Pour into a strainer set over a bowl. The chunks in the strainer are butter, and the liquid in the bowl is buttermilk.
Pour the buttermilk into a clean container, cover, refrigerate, and reserve for another use. Turn the butter into a clean bowl and cover with very cold water. Pour into a strainer, discarding the liquid. Continue rinsing the butter with very cold water until the water runs clear. (The cloudy water is buttermilk which will make the butter turn sour.) When the butter is clean, work with a wooden spoon or rubber spatula to press out any remaining liquid. Discard this liquid. If desired, add salt to the butter. (Salted butter will keep longer.)

Transfer the butter to a clean container for keeping, pressing with a wooden spoon or spatula to dispel any air bubbles. Refrigerate until ready to use.
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another process:





Making butter is easy with a food processor, and it produces a light fresh taste. You will need:



Stages of buttermaking in the food processor, and bowl.



1-2 cups heavy whipping cream, or double cream (1/3 liter)
(preferably without carrageenan or other stabilizers)

Fit food processor with plastic blade, whisk, or normal chopping blade. Fill food processor about 1/4 - 1/2 full. Blend. The cream will go through the following stages: Sloshy, frothy, soft whipped cream, firm whipped cream, coarse whipped cream. Then, suddenly, the cream will seize, its smooth shape will collapse, and the whirring will change to sloshing. The butter is now fine grained bits of butter in buttermilk, and a few seconds later, a glob of yellowish butter will separate from milky buttermilk. Drain the buttermilk.

You can eat the butter now -- it has a light taste -- though it will store better if you wash and work it. Add 1/2 cup (100 mL) of ice-cold water, and blend further. Discard wash water and repeat until the wash water is clear. Now, work butter to remove suspended water. Either place damp butter into a cool bowl and knead with a potato masher or two forks; or put in large covered jar, and shake or tumble. Continue working, pouring out the water occasionally, until most of the water is removed. The butter is now ready. Put butter in a butter crock, ramekins, or roll in waxy freezer paper.

Yield: About half as much butter as the amount of cream you started with.

Various options:

Salt to taste before working, a few pinches.

Have the cream around 60°F/15°C before churning. (55°F/13°C for goat milk)

Obtain the freshest cream you can. So-called "vat pasteurized cream" tastes better than ultra heat treated (UHT) or HTST pasteurized. Try calling your state Department of Agriculture, and asking the Milk Control office who sells vat pasteurized cream.

Shake in a jar instead of a food processor. Shake about once a second. Add a marble to speed things up. This is fun with kids, but expect it to take between 5-30 minutes, depending on the shaking.

Culture the cream before churning. Add a few tablespoons (50 mL) store-bought cultured yogurt, buttermilk, sour cream, clabbered cream, or creme fraiche, and let sit about 12 hours at warm room temperature (75°F/24°C is ideal) to thicken and ferment before churning. It should taste delicious, slightly sour, with no aftertaste. If it is bubbly, or smells yeasty or gassy, discard.

Use some butter making tools, such as a churn, paddle for working, or molds for forming the finished butter.




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