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/ Dairy / How to Make Butter in a Jar (From Udder to Butter)

How to Make Butter in a Jar (From Udder to Butter)

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It’s so easy to learn how to make butter in a jar! Butter is just SOOOOOOO yummy. It makes biscuits nice and flaky, pie crusts perfect and brown, grits creamy and delicious, buttercream icing rich, mashed potatoes would be nothing without butter, you get my point- Butter makes everything better!

Making butter at home is a fun little projects. Kids love making butter in a jar. Learn how to make butter in a jar in just a couple of easy steps.

How to make butter in a jar

From Udder to Butter

Besides tasting good, butter is good for you (despite popular belief)! Butter made from the raw cream of animals on a grass based diet is even better! It is rich in vitamins, anti-oxidants, minerals, saturated fat (vitally important to your health, again, despite popular belief), and has many more health benefits. So, on top of being delicious, butter is vital to your health. It’s a win-win in my eyes.

Butter is made when the butterfat solids in cream stick together. This happens when the cream is agitated. There are multiple methods for making butter that include- shaking in a jar, beating in a mixer, using a blender, a food processor, or a butter churn.

The method you choose depends on how much cream you have, what tools you have available, and how much work you want to do. Since I was using a small amount of cream I went with the simple making butter in a jar shaking method.

 How to make butter in a jar. Making butter at home is fun and easy.

Here’s how to make butter in a jar: Place your cream in a jar that has plenty of room for the liquid to slosh move around a lot, I had just under a pint of cream so I used  a quart size mason jar. Ideally, the cream should be around 60° F for churning.  Make sure you have a tight fitting lid unless you want to end up wearing the cream instead of eating the butter.

Now, you just shake the jar, or get your kids to shake it, or if everyone else is tired of shaking, employ your ever so strong farmer husband to shake it. As you shake, the butter will start to become thicker. If it is coating the jar and feels like nothing is happening, don’t fret, you are getting close. At this stage you have whipped cream. This is a good time to stop, realize that you haven’t had pie in a long time, abandon the butter idea, make a pie and top with the luscious whipped cream. Oh wait…… I got side tracked.

How to make butter in a jar. Making butter at home is fun and easy.

Keep shaking. Alas! You hear a splash and just like that, you have a solid chunk of butter and a nice pool of buttermilk. Now, shake a little more to be sure that all of the butterfat has stuck together.  It takes about twenty minutes to get to the “breaking ” point.

How to make butter in a jar. Making butter at home is fun and easy.

Next, you want to drain the buttermilk off into another jar (reserve this for baking, or pancakes, or something else delicious). Now, you need to get all of the buttermilk out of the butter. To do this I place the butter in a bowl of ice water, you want to keep the butter very cold so it doesn’t melt in your hands. Rinse the butter in the bowl of ice water replacing the water every so often. Continue to do this until the water runs clear. You can knead the butter to be sure all of the buttermilk is gone (it will keep longer this way).

You can add salt if you’d like, I did not this time. The butter can now be stored, I just used a small bowl. A butter mold is nice if you have one or silicone molds work well too. If using a mold you will want to put the butter in the freezer to allow it to harden enough to pop out of the mold.

 How to make butter in a jar. Making butter at home is fun and easy.

That’s it, that’s how to make butter in a jar. It really is so simple! The cream turned into beautiful, delicious, healthy yumminess called butter! Now, go slather that deliciousness on a piece of homemade bread and feast away!

How to make butter in a jar. Making butter at home is fun and easy.

 

 

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Filed Under: Cooking, Dairy Tagged With: butter, dairy, how to, milk, recipe

About Jenna

Hey, y’all! I’m Jenna, wife to my amazing husband, Derek, mom to 8 beautiful farm kids, homesteader, homemaker, homeschooler, and lover of Jesus. I enjoy all things farmy, family, crafting, old fashioned, and homemade.

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Comments

  1. Marie Beasley Kelly says

    August 20, 2014 at 9:16 am

    [* WordPress Simple Firewall plugin marked this comment as “trash” because: Failed GASP Bot Filter Test (comment token failure). *]
    [* WordPress Simple Firewall plugin marked this comment as “trash” because: Failed GASP Bot Filter Test (comment token failure). *]
    Awesome!

    Reply
  2. Wayne says

    August 21, 2014 at 1:02 pm

    [* WordPress Simple Firewall plugin marked this comment as “spam” because: Human SPAM filter found “product” in “url”. *]
    [* WordPress Simple Firewall plugin marked this comment as “spam” because: Human SPAM filter found “product” in “url”. *]
    Looks yummy! Oh, and the new site looks great.

    Reply
  3. Heidi @ Pint Size Farm says

    September 10, 2014 at 11:12 pm

    I would love to make my own butter! Thanks for idea and the submission to the HomeAcre hop. Feel free to stop by at http://www.PintSizeFarm.com or another one of the hosts to submit another this week!

    Reply
    • JennaDooley says

      September 11, 2014 at 9:27 am

      Thanks! I will do that. 🙂

  4. Kimberly says

    April 23, 2016 at 12:46 pm

    I loved seeing your blog about butter making. I just learned how to do this myself, tried the other methods, but found the shake-a-jar method is easy and fast. My question is, you called this blog from udder to butter, but I didn’t see any info about what kind of milk you might use directly from the cow, or whether you have to separate cream first from the milk. I’m trying to figure out, short of buying cream from the store, about getting milk directly from a farm, and how much butter fat must be in the milk. Do you know? Have you blogged about this elsewhere?
    Thanks!

    Reply
    • Jenna says

      May 10, 2016 at 4:36 pm

      Hi! I’m so glad you found my blog post helpful. The butter comes from the cream. If you have fresh raw milk from a cow, you can separate the cream from the milk by letting it set in the fridge and rise. the butter is all of the fat solids in the cream. When they separate from the liquid it makes the butter. So, you need to either buy cream from the store or have access to raw milk. 🙂

  5. Meghan says

    April 5, 2018 at 12:22 pm

    If you do a salted version how much salt do you add?

    Reply
    • Jenna says

      April 5, 2018 at 3:59 pm

      I’d star with 1/2 tsp and salt to taste from there. 🙂

Trackbacks

  1. How to Make Half and Half | The Flip Flop Barnyard says:
    December 31, 2014 at 8:50 pm

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Hey, y’all! I’m Jenna, wife to my amazing husband, Derek, mom to 8 beautiful farm kids, homesteader, homemaker, homeschooler, and lover of Jesus. I enjoy all things farmy, family, crafting, old fashioned, and homemade. Read More…

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