{"id":35160,"date":"2020-06-06T17:24:43","date_gmt":"2020-06-06T22:24:43","guid":{"rendered":"https:\/\/www.cupcakeproject.com\/?p=35160"},"modified":"2021-12-21T09:03:31","modified_gmt":"2021-12-21T15:03:31","slug":"how-to-make-butter","status":"publish","type":"post","link":"https:\/\/www.cupcakeproject.com\/how-to-make-butter\/","title":{"rendered":"How to Make Butter"},"content":{"rendered":"\n

You really can’t beat the flavor of fresh, homemade butter. Making it in a mason jar is the fastest and easiest method I’ve found to date.<\/p>\n\n\n\n

\"Homemade
Photograph by Angie Mosier<\/figcaption><\/figure><\/div>\n\n\n\n

Homemade butter is super fresh. You’ll be amazed at how good it tastes.<\/em> It’s great to nake with kids to teach them where their food comes from. Plus, you’ll also get buttermilk, making this a two-in-one recipe!<\/p>\n\n\n\n\n\n

Ingredients and Equipment<\/h2>\n\n\n\n

All you need to make butter is heavy whipping cream and a mason jar.<\/p>\n\n\n\n

Tip:<\/span><\/strong> The whipping cream must be full-fat.<\/strong> This is extremely important!<\/p>\n\n\n\n

You can optionally add a little bit of sour cream to make the butter extra rich.<\/p>\n\n\n\n

How It’s Made<\/h2>\n\n\n\n

I learned this technique from the cookbook Welcome to Buttermilk Kitchen [paid link]<\/a><\/i> by Suzanne Vizethann, and I’m so excited to share it with you (with permission).<\/p>\n\n\n\n

Start by pouring heavy whipping cream into a mason jar. You can also add the sour cream if you chose to include that ingredient.<\/p>\n\n\n\n

\"Shaking
Photograph by Angie Mosier<\/figcaption><\/figure><\/div>\n\n\n\n

Seal the jar really well<\/em> and start shaking! After about four minutes, you’ll have whipped cream – and tired arms.<\/p>\n\n\n\n

\"Mason
Photograph by Angie Mosier<\/figcaption><\/figure><\/div>\n\n\n\n

You can take a little break if you need to, but then keep going. After another 3 or 4 minutes, you’ll notice that there is liquid in the jar again. When this happened to me the first time, I thought that I had messed up. Keep shaking for another thirty seconds or so and then open the jar. Inside, you’ll see that there is liquid (buttermilk) and a solid mass (the butter!).<\/strong><\/p>\n\n\n\n

Tip:<\/span><\/strong> Remove the buttermilk and save it for chocolate mini Bundt cakes<\/a>, cottage pudding<\/a>, or the amazing buttermilk biscuits and pancakes in Buttermilk Kitchen cookbook [paid link]<\/a>.<\/p>\n\n\n\n

Place the butter in a bowl and, with very clean hands, press it together to form a ball. Pour cold water over it and rinse it three times to remove any buttermilk that may be clinging to it.<\/p>\n\n\n\n

\"Rinsing
Photograph by Angie Mosier<\/figcaption><\/figure><\/div>\n\n\n\n

At this point, the butter is ready to use!<\/p>\n\n\n\n

Expert Tips and FAQs<\/h2>\n\n\n\n
Can I make this with the help of kitchen appliances?<\/strong>

Unlike vegan butter<\/a>, which isn’t as easy to make, the only challenge you’ll find here is your arms getting tired. If that is a barrier for you, you can do all of the mixing in a food processor, blender, or with an electric mixer instead.<\/p> <\/div>

How can I flavor the butter?<\/strong>

You can mix any flavors you like into the butter after it’s prepared, like salt, honey, maple<\/a>, herbs, spices, chocolate, or lavender (I love the unique taste of lavender butter<\/a>!).<\/p> <\/div> <\/div>\n\n\n\n