- Course Others
- Prep. Time 8 - 25 mins
- Yields 1 cup
Did you know?
Real cream is what naturally separates from and floats on top of the milk layer of freshly gathered milk.This recipe is brought to you by:
Sprinkle salt into cream. Pour into glass jars. Leave some space to allow for shaking.
Shake jars 8 to 25 minutes depending on the size of the jar. The larger the jar, the more it will need to be shaken.
When it’s ready, the butter will have hardened and separated from the liquid (buttermilk). Strain the liquid out and rinse the butter in water. Keep the buttermilk to make savoury pancakes or other desserts.
Use commercial butter for cooking and save the homemade butter for spreading. Homemade butter also makes a great gift. The taste is unbeatable!
Another great activity to do with your kids!
Commentsadd your comment
MJMarch 8th, 2013
The salt in this recipe, is it iodized???
gail meirMarch 2nd, 2012
Years ago, we planned a camping trip with my husband's family. I brought some frozen fresh dairy cream, straight from the farm, for our coffee the next day. As the day went on, not being refrigerated caused it to curdle. I gave the mason jar to my four year old son, who taught his grandfather a lesson in buttermaking. It was a beautiful thing to see....no generation gap here. A good rinsing and a touch of salt and voila, butter. We enjoyed cooking with it too all weekend.
TheresaOctober 4th, 2010
I add sugar, for sweet butter for fresh busicuts or french toast.
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100% Canadian milk produces award winning cheese. Meet some of the winners from the 2011 Canadian Cheese Grand Prix.see all the reasons