Since my kid was in kindergarten, we have made this meal a Thanksgiving Day tradition in our household. Once the container is opened, handmade butter is revealed. Put the butter in a serving dish after draining the buttermilk (or drinking it, if you choose). wonderful on dinner rolls. The young ones will be pleased that they contributed to supper preparation.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 32 |
| Yield: | 32 servings |
Ingredients
- 1 pint heavy cream
Instructions
- Fill airtight containers approximately half full with heavy cream. Securely cover containers and shake until thickened.
Reviews
Made an account just to leave a review on this. Blended for 10 minutes and got nothing but hot milk. I suggest putting cream in an airtight container and shaking until it thickens then straining after that. Actually works rather than this method…
This butter turned out wonderful. It’s tastes so much better than store bought and was even less expensive to make. Two thumbs up.
This took forever to make but man was it worth it. My boyfriend now doesn’t want to buy store butter ever again. The only problem is until we get our own cow this way is more expensive because of where I live whipping cream is through the roof. It took over an hour of whipping it with my hand mixer. But in the end got rave reviews! And now I know what to make for him as a treat!
I just made this recipe and it came out great! I used a mixer to speed up the time and it was very fast. I poured off the buttermilk and gave some to my cats and they loved it! lol! I will definitely be making this again!
This was easy to do. I did watch several videos prior to making this & I’m sure that helped. I do agree with Hyemama, it’s not very cost effective unless you can get inexpensive cream. In the meantime, I’ll just be making this as a treat.
Perfect!!! Made this right after a freshly baked loaf of bread. Tastes great – brings back memories of my mother’s home churned butter. Thank you DD!
so easy and good i bought real raw cream to make real butter
This is wonderful! Makes sweet, creamy butter…..
I never realized how easy it was to make butter. It took about 1.5 cup of cream to make 1/2 cup of butter. I added a tiny dash of salt and about a tablespoon of honey. Fabulous! I’m going to have to make some bread now to go with this awesome butter!
i also went the lazy route and used a mixer. i surprised myself by how easy this was. i had leftover heavy cream that i didnt want to waste ,what a great way to make use of leftover heavy cream.. will definetly make again.thanks for the recipe 🙂
My grandmother made her butter this way. She had 10 children so there were always plenty of people around to shake the jar. It tastes great and is fun for the kids to make. They always look amazed when the butter starts forming after shaking the jar or container. You can use a Kitchen Aid Mixer but where’s the fun in that?
AMAZING! I will be making this from now on instead of buying store bought butter with mysterious ingridients. I added a tablespoon of honey and a dash of salt and it was delicious.
I operate a daycare and for our Thanksgiving Feast I hand out washed out baby food jars, poor in heavy cream, add a marble, close lid tightly, secured with duck tape, and turn on dancing music! After a few songs they have their own personal butter! Very fun!
Bring the cream to room temperature!! I leave my on the counter up to 12 hours, the longer the better in fact…something about the reactions going on will make the butter better and will also make butter WAY quick (like 4 mins of shaking). Add a little salt before shaking. Drain the buttermilk off (use it for pancakes or biscuits), add cold water to the jar and shake.
Will do again! It was so good have real natural butter!
I love making butter this way and so do my kids. We add a pinch of salt to the cream before shaking it up. 🙂 It’s so fresh tasting!
I did this for some pre-schoolers I was watching during “farm week.” They got kick out of it! We put the heavy cream in jars with marbles, which makes it much faster, and sealed it tight. I made sure they had something good to put it on. I had warm barnana bread, just baked, and they each spread their own slice with butter and loved it! However, if you are not doing this with kids a kitchen aid mixer will be much faster. The cream will go from the whipped cream to butter stage in a matter of minutes. ty
This is so much fun to do with the kids in a classroom. All the kids can have a turn shaking the jar.
Perfection! I lazied out and used the KA mixer and it turned out well. Most fun I have ever had with a pint of heavy creme=)
No great mystery here. When I was a farm kid in the 1930’s – 40’s, the butter churn was a standard utensil in the kitchen. It was a square tub, about three gallons, with a lid and a crank on top, from which a shaft with paddles went down into the left-over cream. We had six cows. A youngster could produce, in about 10 minutes, enough butter to last for several days, and some buttermilk to drink. Most of that went to the pigs. Later, when most of the older kids were gone, we just shook some cream in a quart jar until it “buttered”. No big deal. Now: BIG DEAL !
I think the recipe should have mentioned that after you make the butter, you need to “wash” it to remove all of the butter milk, or it will spoil. My mom taught me to wash butter by draining off the milk liquids, then running COLD water into the jar and pressing the butter with the back of a spoon to release pockets of butter milk trapped inside of the butter. It takes several washings to get it completely clean. If you are eating all of the butter within a short amount of time, washing is not so crucial.