Homemade butter is one of our favorite little traditions every Thanksgiving, but it's such an easy project that it can be done any time of year! I like how it reconnects my kids to a time when people worked hard to produce their daily food.
Author: Gwen
Serves: 3 ounces
Ingredients
1 cup heavy cream—also known as heavy whipping cream
pinch of salt
Special Equipment
2-cup or larger glass jar with tight-fitting, leak-proof lid—we use a pint-sized canning jar
Small mold, optional
Instructions
Add cream and salt into small jar and seal tightly.
Shake, shake, shake…and keep shaking.
Your cream will go through stages, starting with light whipped, into a very heavy, thick whipped cream. Then suddenly you'll hear liquid start to slosh around in the jar and you'll know it's done.
Pour off buttermilk- you can discard it or save it to use in small amounts to add flavor to Ranch dressing. Over the sink, drop the ball of butter into a paper towel. Gently dry it off, squeezing off any extra buttermilk that may be trapped inside.
Serve immediately in a small bowl, or un-mold onto a dish for pretty display as directed below.
If using a mold, place butter inside and tap the mold firmly on the countertop to release any air bubbles. Chill until ready to serve. To un-mold, run outside of mold under very hot water for a second or two, and tap out onto a serving dish. Smooth any imperfections with a butter knife and serve.
Notes
Recipe by Gwen's Nest at https://gwens-nest.com/homemade-butter-recipe/