Easy Homemade Butter in a Jar

homemade butter in a jarHomemade Butter is one of those things that most people never think to make for themselves. I always imagined it was a long drawn out process that wasn’t worth the effort but I was wrong! It is so easy to make homemade butter in a jar that even a child can do it. I do recommend that if you have kids that you include them in this activity. They think it is fun and even I am amused by watching the cream become butter.

It only takes about 5 minutes if your cream is room temperature or 20-30 minutes if the cream is cold and you can do it while watching your favorite TV show or talking on the phone. It’s also light exercise for your arms too. The end results is the most delicious unsalted butter you have ever tasted! You could salt it if you really wanted to, but I love the creamy taste without the salt and I normally buy salted butter. One tip though, because it doesn’t have salt as a preservative it does have a shorter shelf life, but I make it up in smaller batches and have yet to have it outlast it’s shelf life. Just keep it refrigerated between uses. It doesn’t take long to soften up when you take it out of the fridge.

An added benefit to making your own butter is that you also get the most delicious sweet buttermilk that you can use in salad dressings, marinades and for cooking.

Easy Homemade Butter in a Jar


35% heavy cream (whipping cream)

Yup, That’s it!


A jar.

So far so good, right?


Put the cream in a jar and shake.

I know I have made it sound so simple…but it really IS that simple!

Tips for making homemade butter in a jar:

  • a 1/2 pint of cream will yield approx. 1/2 cup of butter and 1/2 cup of buttermilk. I use a 2 cup mason jar for 1 cup of cream. You can do it in larger batches but make sure there is plenty of “shake” room to churn the butter in the jar. The jar should not be more than half full of cream.
  • letting your cream come to room temperature will mean less shaking time. You can use it cold, but that means a longer workout 🙂 not always a bad thing.
  • it will seem like nothing is happening at first but then suddenly everything will get really thick and it will seem like the cream is not shaking anymore…keep going, you are almost there. Shake twice as hard.
  • Suddenly you will hear sloshing in the jar. Tada! The butter is separating from the buttermilk at this stage. Carefully drain off the liquid, put the lid back on and shake a little bit more. You want to get as much of the buttermilk out of the butter as possible.
  • now drain off the final amount of liquid and plop the remaining butter into a storage dish and refrigerate until it is solid.
  • if you are going to salt the butter, you do it at this stage. Just sprinkle with a small amount of salt and work it into the butter. (seriously I don’t know why you would though)

There you have it…you have just made homemade butter in a jar and it will be the creamiest most delicious butter you have ever tasted! It tastes so much better than the stuff you buy in the store!


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