- 4 oz Whipping cream
- Pour 4 oz of heavy cream into an 8 oz mason jar. Screw the lid tight.Shake mason jar and keep shaking. Then shake some more for approximately 15 minutes. The contents will go from liquid to hard to shake then will go to a solid. You want to hear the solids make a thunking sound against the jar for a few minutes.
- Bravo! You made butter! Remove the solids from the jar. Don’t toss the liquid, that’s buttermilk. You can save the buttermilk and use it for other recipes, or you can discard it. I like to put a few chicken thighs into a stasher bag and add the buttermilk with salt, pepper, and herbs then allow to chill overnight. It makes super tasty buttermilk chicken.
- Back to the butter at hand. Place the butter into a small bowl. Pour cold water over the butter and use your hands or a wooden spoon to rinse the butter, pressing out any remaining buttermilk. Discard water and repeat a few more times.Place your butter into a smaller jar or roll into a log with wax paper or plastic wrap. Keep in a cool area for three days or in the fridge for up to a week.
- VARIATIONS Flavor my butter! I like salted butter, so I add a pinch of salt when I add my buttermilk to the mason jar. When done, you can add additional flavoring like fresh or dried herbs. For a sweeter variation, skip the salt, churn and rinse your butter then add honey! Oh, so good