How to Make Butter in a Jar
Learn how to make butter in a jar from scratch with this easy homemade mason jar butter recipe. All you need is heavy cream, a jar, and a little arm power to shake up fresh butter the old-fashioned way. It's perfect for beginners and a fun activity for kids.
Servings 6 tablespoons
Calories 102kcal
Equipment
- One pint glass mason jar
Ingredients
- 1 cup ice
- 4 cups cold water
- 8 fluid ounces heavy cream between 50-60℉
- ¼ teaspoon kosher salt optional
Instructions
- Prepare an ice bath by filling a mixing bowl with 1 cup of ice and 4 cups of cold water. This will be used later to knead the butter.1 cup ice, 4 cups cold water
- Pour the heavy cream into the glass mason jar, filling it up to no more than halfway. Leaving room in the jar allows the cream to churn and turn into butter.8 fluid ounces heavy cream
- Securely close the mason jar with its lid and shake it vigorously for about 10-12 minutes. At first, you'll hear the cream sloshing around, but after around 5 minutes, it will turn into whipped cream and become quiet. Around the 10-minute mark, you'll hear the butter thumping against the jar and buttermilk sloshing around, indicating that the butter is done!
- Note: The time it takes to turn the cream into butter may vary depending on how vigorously you shake the jar, so be patient and keep shaking until you hear the distinct thumping sound.
- Pour the buttermilk into a separate bowl and save it for other recipes like pancakes or biscuits. Over the sink, remove the butter from the jar and gently squeeze it together to remove excess buttermilk.
- Place the butter into the prepared ice bath and gently knead it, further removing any remaining buttermilk.
- Once the butter is cohesive and free of excess liquid, take it out of the ice bath and gently squeeze it to remove the water.
- If desired, add ¼ teaspoon of kosher salt and knead it into the butter.¼ teaspoon kosher salt
- Store the homemade butter in a glass mason jar or wrap it tightly in plastic wrap or parchment paper. Keep it in the refrigerator for up to 3 weeks or freeze it for up to 9 months.
Notes
- Note: 8 ounces of heavy cream makes about 3 ounces of butter (about 6 tablespoons).
- Quick Tip: Use fresh and high-quality heavy cream for the best results.
- Storage: Store in an airtight container in the refrigerator for up to 3 weeks or in the freezer for up to 9 months.
Nutrition
Serving: 1tablespoon | Calories: 102kcal | Fat: 11.5g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 48mg | Potassium: 3mg | Calcium: 3mg | Iron: -2mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.
