Last week we made butter!
I have friends who made this fine food back in their grade school/scouting/summer camp days, but I haven’t had this pleasure until now. As such, this was much an experiment for me as it was for my child. And it was SO worth it. This project appealed to me because it hardly cost a thing, it was super easy to make, and I was rivited by the process of making my very own butter. And it appealed to my two-and-a-half year old because she could participate in the kitchen by doing many of her favorite things: pouring, mixing, and of course…eating!
- Glass jar with tight-fitting lid. I used a clean spaghetti sauce jar
- Heavy whipping cream
- That’s it! Really, it’s that easy.
- Pour cream into a jar. Fill it about 1/4 of the way to allow room for shaking.
- Shake continuously until the cream divides into butter and “buttermilk”
- Scoop out and pat butter into a bowl or molds.
- Save the sweet butter milk for other recipes. Delish.
For this experiment, we made two batches: one in the glass jar and the other with a hand mixer. I hypothesized that the hand mixer concoction would whip up much quicker, so you can imagine my surprise when it never got past the thick cream phase. Given the nature of butter-making, maybe the blender would have worked better. If you’ve had success making butter with a mixer, please share your tips!
N helped with the hand mixer, gave the jar a few shakes for good measure, and then handed her duties off to me and her G-Ma.
There’s my adorable Mother-in-Law being a sport: baby-carrying in one hand and butter-shaking in the other. She’s clearly a pro. And a bonus…as you can see, my baby was enthralled by the process. It’s never too early to help a child develop critical thinking skills!
After about four minutes of shaking, the cream whipped up into a lovely spreadable consistency. Not quite butter, but still worth a taste. If you look closely, you’ll also notice that N is keeping herself busy cutting up coffee filters and snacking on raisins, while her grown-up friends labor away with butter shaking.
About 10 minutes of shaking later I said out loud, “I don’t get it, is it supposed to look like REAL butter? Are we doing this right?” And within seconds the shaking became much easier and the butter was READY! We added a little bit of salt to taste, and then steamed up some corn to put it to the test. And it was amazing.
How it works
When you shake heavy cream, the drops of fat that are usually suspended in the liquid smack against each other and stick to each other.
When was the last time you made butter, and have you tried any variations on this experiment?