This is not a heavy cheesecake, but a creamy pie. This is for people who struggle with crust, like myself. It has a cookie-like crust. They usually ask for this pie whenever I ask if I can bring anything to visit friends.
| Prep Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 4 |
| Yield: | 1/4 cup |
Ingredients
- ⅔ cup cold heavy whipping cream
- 1 1-cup canning jar with lid and ring
Instructions
- Pour cream into the jar and screw on the lid. Shake the jar until butter forms a soft lump, 15 to 20 minutes. Continue to shake until buttermilk separates out of the lump and the jar contains a solid lump of butter and liquid buttermilk.
- Pour the contents of the jar into a fine-mesh strainer and strain out the buttermilk, leaving the solid butter. Remove the lump of butter and wrap in plastic wrap. Refrigerate until needed.
- You can do this in a food processor much faster, but I wanted to go old-school.
Reviews
Wonderful!!
Always best to wash the butter with water several times to get all the buttermilk out of it, it will last much longer.
Great for kids!!!
I’ve made this recipe many times over the last 20 years. But haven’t made it for several years now I had completely forgotten about it to be honest so thank you all recipes for reminding me . Let me tell you though this butter is amazing yum!! It is even better than the restaurant whipped butter. Although the only downfall is that it doesn’t keep in the refrigerator very long, I probably wouldn’t eat it more than 4 to 6 days after making it and it does need to be refrigerated unlike some butter or margarine there’s no preservatives in this other than what comes in the whipping cream therefore definitely refrigerate it. It doesn’t say it in this recipe but I’ve seen it in others as well but I always add a hint of salt probably for every quart of whipping cream a half a teaspoon of salt to a teaspoon of salt to depending on your taste if you overdo it with the thought you can always add a smidge of sugar as well. Or leave out this out completely and just add a little bit of sugar to sweeten it as well as not at either one is good all by itself depending on what your taste in butter is. You never made this letter before I definitely recommend it making it at least once especially for French bread just bread and butter is so delicious
it was very good never buy pure butter again
I enjoyed making this. Instead of putting it in plastic wrap I took all the butter milk out of the jar and put the butter butter in the jar and refrigerated it. I haven’t tasted it yet I figured I’d let it cool first. I can see myself doing this again in the future.
Easier than expected. Good!
Worked for me…I usually use the National Cook book for 1856 during reenactments to make butter..Washing the butter was indeed used to remove all the milk so the butter did not turn rancid and spoil…Salt was then worked into it….
Great little science time with my son-he really enjoyed the butter making. We added chives, garlic powder and salt to one batch and honey & vanilla to another batch.
I Used a food processor, but same result. I also added salt!
Love this! And love you Chef John! I’m so pleased to find such a easy recipe for butter! Your recipes never disappoint!
I did not do it by hand , but I know now much money am going to save ajajajaj Thank you
We only had a small jar but it still worked. My kids really loved taking turns and watching (and listening) to the transitions.
I made mine using a Ninja food processor, took all of about 5 minutes. Dont forget to add the salt! I then tasted it against an Amish butter and an Irish butter that I always use and it was absolutely amazing. Very silky, creamy was the best of the 3 in overall taste. This will be my butter from now on! A lot of fun to make too.
Didn’t have a mason jar. I used a regular electric mixer. Takes about 10 minutes on high speed before the cream separates. If you like your butter salted you only need a pinch, that even may be too much. After it curdled and was firm I drained out the liquid (this is a sign you at the complete state when the cream separates) shaped the curds into a butterball then place it into water twice so that the rinse water was clear. Great taste. Saved the liquid aka buttermilk to use in a chocolate cake receipe.
Wow, first off I only wanted to leave a comment as a help for a question Chef John asked, but it probably took me 15 minutes of hoop jumping to get here, not great system. Anyway, you asked if anyone knew why some recipes say to rinse w/ cold water, and Katie from Wellness Mama said in her butter recipe that it is to make sure that all of the butter milk is squeezed and rinsed out so that the butter won’t mold. I’m no expert, but I’ve made butter lots of times like you suggest, just did last night, and I don’t know if I’ve ever rinsed it. Sometimes I add salt, sometimes not. Thanks.
Worked wonderfully. I ran out of butter and didn’t want to drive to the store. Used heavy whipping cream. My 9 year old did most of the work. Tried one with no marble and one with a marble. The marble cut down the time quite a bit!
My mom would put a marble in the jar when she gave me my “little butter” jar to shake when she would make the butter in big handle spun churn.
My son and I have been wanting to make our own butter for a while now. Thank you. Also, I found the answer you asked for, about the cold water… Now you need to “rinse” the butter. It is important to remove as much buttermilk as possible to keep the butter from going rancid. Put the butter back in your mixing bowl and cover with clean, cold water. With the back of your wide spoon, begin pressing the butter into the side of the bowl. The water will get cloudy as the buttermilk is “cleaned” out of the butter. Pour the water off and add more cold water. Repeat this process 4-5 times or until the water stays clear. Done!
Delicious and so easy my kids and I all made it perfectly
Worked perfectly! I followed another reviewers advice and added a cleaned glass marble to the jar to aid with mixing. I also added a little salt to the cream. Great activity for the kids!