Making Butter In A Mason Jar
After seeing Jacques Pépin and his granddaughter make butter by shaking cream in a jar, I have wanted to give it a try.
We started out with a pint of cream and a one quart Mason jar. I wanted to get unpasteurized cream but that (like raw milk) is verboten in the People's Republic of Maryland. I saw several Youtube videos where folks used Walmart cream, but I got some 'fancy' $5 a pint cream for my first attempt.
We bought the cream a week ago so some of the cream was starting to thicken up quite a bit, like clotted cream or 'almost butter'. We put it in the quart Mason jar.
After about 2 minutes of shaking, it was like VERY thick whipped cream.
A couple more minutes of shaking and I got the cream to 'break' and form butter. We had butter and buttermilk in the jar.
Here is the butter after draining the buttermilk.
Here is the buttermilk.
We added some cold water to the jar a couple of times and shook it again to wash away more milk/residue. This 'cleans up' the butter. If salt is desired, this is when it would be added, though we did not add any.
Freshly made butter on a piece of Pita. Blurry picture as I was still wheezing from the shaking.
A ball of golden goodness.
The butter yield was a lot more than I thought it would be (above is about half of what was made), and per several videos, it went much faster as we took the cream out of the fridge for 45 minutes before starting. The cats even approved and were all over the residue on the counter. The whole process took less than 15 minutes.
I know it would be easier to use a blender, or food processor, but I was intrigued by the 'shaking jar' method and wanted to give it a go.
post edited by eruby - 2017/07/26 10:13:05