Making Butter In A Mason Jar Food
HOW TO MAKE HOMEMADE BUTTER
We're going to do our own handmade butter, using just cold, heavy cream. It's done with no heavy equipment at all, just good old-fashioned arm power. It's the original elbow grease!
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Compound Butter Recipes
Time 15m
Yield 4
Number Of Ingredients 2
Steps:
- Pour cream into the jar and screw on the lid. Shake 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 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.
Nutrition Facts : Calories 136.9 calories, Carbohydrate 1.1 g, Cholesterol 54.3 mg, Fat 14.7 g, Protein 0.8 g, SaturatedFat 9.1 g, Sodium 15.1 mg
MAKING BUTTER-- CLASSROOM COOKING
Make and share this Making Butter-- Classroom Cooking recipe from Food.com.
Provided by SuzV2796
Categories Very Low Carbs
Time 5m
Yield 20 serving(s)
Number Of Ingredients 3
Steps:
- Pour the whipping cream into a plastic pint-sized jar with a screw-top lid (a peanut butter or mayo jar both work well).and add a pinch of salt if desired. Screw on the the lid tight-- I usually reinforce with masking tape as a precaution.
- Take turn with the children and shake the jar. We usually pick a song to sing for each child's turn. This takes a while-- about 5 minutes or so.
- Drain the liquid from the butter. This is the buttermilk, and some of the children may want to try it (I offer **very small tastes** in paper cups). Add more salt, or honey, to taste if desired.
- Serve the butter at once on crackers or bread, or chill to serve later.
Nutrition Facts : Calories 41.1, Fat 4.4, SaturatedFat 2.7, Cholesterol 16.3, Sodium 4.5, Carbohydrate 0.3, Protein 0.2
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- Open the container of heavy cream and pour into a cleaned and dried mason jar. Tighten the lid.
- Hold the Mason jar with both hands lid side facing up, and shake vigorously for 4-5 minutes, or until you reach the whipped cream stage.
- Continue shaking for another 7-10 minutes or until you get butter and buttermilk, using the following method: shake the jar hard once with the lid facing up, then flip the jar upside down so that the lid is facing down and shake it once again. So you shake once, flip the jar over, shake once again, flip the jar back upright, and so on.
- Once you accumulate enough buttermilk in the jar (~1/2 cup), drain off the buttermilk into a measuring cup. Give the butter a few more good shakes to get any remaining buttermilk out.
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