Ready for a workout?
Good, because this recipe for how to make homemade butter in a jar requires some vigorous shaking.
It’s incredibly easy to make, however, and makes a great project to do with kids.
Plus, of course, you end up with some deliciously decadent creaminess to slather liberally all over a massive wedge of sourdough when no one’s looking.
Worried butter is ‘bad’ for you?
Butterballs to that.
Butter is a staple in our house and healthier than you might think. Yes, it contains saturated fat, but, in moderation, this is actually good for you. And so much better for your than the industrial, highly processed fats lurking in most margarines.
Here are 5 reasons to eat real butter:
5 reasons to eat butter
- butter is a good source of important fat-soluble vitamins A, E, D, and K
- the fat in butter acts as a carrier for these important vitamins, aiding with absorption
- saturated fat from butter, eaten in moderation, provides the body with much-needed fuel and helps with blood sugar stability
- butter provides the building blocks for cell membranes and a variety of hormones
- butter contains butyrate acid, which has been shows to be an effective anti-inflammatory.
If you can get it, always opt for grass fed butter. Dairy from cows that are grass fed and free to roam in natural sunlight contains a healthier fat profile, as well as more vitamins and minerals.
Ever wondered what butter actually is?
Butter is made from churned cream – a simple, but remarkable, process that separates the butterfat from the buttermilk. Butter is around 80 percent fat and contains loads of different fatty acids, plus some good old essential fat-soluble vitamins (the A, E, D and K ones mentioned earlier).
According to Dairy Goodness, the origins of butter go back 10,000 years, when people first started domesticating animals. It’s long been revered in many cultures for it’s healing benefits and clarified butter, or ghee, (there’s a recipe here) remains a staple of Indian cooking due to it’s deliciousness and power house of health benefits.
So, how do you make homemade butter yourself?
Here’s how:
How to make homemade butter in a jar
Step 1 – Grab yourself a Mason or old jam jar, half fill it with double cream and get shaking (with the lid on of course, unless you want your children to laugh at you, like when I left the ketchup lid off).
Make sure the neck of the jar is wide enough or you’ll have trouble getting the butter out once it’s formed.
After a few minutes of shaking, a thick, whipping type cream will form. Keep shaking (it’s doing your arms a world of good, I promise) until the butterfat separates from the buttermilk. You’ll know when this happens, as you’ll suddenly hear the liquid buttermilk sloshing about, as well as a yumsome, creamy pat of butter bouncing jubilantly about the jar.
It should look like this:
Step 2 – Tip the contents of the jar into a fine mesh strainer to strain out the buttermilk.
The buttermilk is absolutely delicious to drink on its own, or you can use it in recipes. I usually use a paper towel to dab away any remaining buttermilk (or your butter may spoil quicker).
Step 3 – Eat and enjoy with far too much bread than is probably good for you, or refrigerate as normal.
10 Minute Decadently Creamy Homemade Butter
Ingredients
- half jar double cream organic is best
Instructions
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Half fill a screw top jar with double cream and secure the lid.
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Shake the cream for around 10 minutes or so. First, the cream will turn to a stiff whipping cream consistency, then the buttermilk will separate from the butterfat. You'll know when this happens as you'll suddenly hear the buttermilk sloshing about.
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Tip the contents of the jar into a fine mesh strainer to strain our the buttermilk. The buttermilk is delicious to drink on its own, or you can use it in recipes. Use a paper towel to dab away any remaining buttermilk (or your butter may spoil quicker).
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Eat and enjoy or place your butter in an airtight container and refrigerate as normal.
Recipe Notes
You can also use a blender for this recipe. I love using a jar, as it adds to the experience, especially if you're making the butter with kids, but if you want to make a larger amount of butter, or don't want to give your arms a workout, a blender works just as well.
Have you made your own homemade butter in a jar? What’s your favourite thing to eat it with?
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