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1. Get your whipping cream to room temperature by leaving it on the counter for a couple of hours. This helps move the process along so you won’t have to shake it for as long a time period. 2. Pour enough whipping cream into a mason jar to fill it about halfway. 3. Shake the jar vigorously until the cream turns into whey and a lump of butter. (7 – 15 minutes) 4. Drain the whey from the jar. 5. Once you’ve created your butter, plunk it into a bowl and mash away at it with a spoon to remove any remaining whey and drain it off. 6. Continue to mash the butter and rinse it with cool water until all the whey is gone. It’s fully rinsed when the water runs clear. 7. Add a pinch of salt and stir it in with a spoon. Not too much. Just a pinch, and then taste it. butter 8. Ta da! Creamy, fresh butter. Way nicer to eat than a chewy set of gallstones. You might also like: 10 Kitchen Tools That Will Make You a Better Human Being ... How to Make Homemade Chicken Broth Homemade Ricotta CheeseIn 30 minutes How to Make an Old Fashioned Introduction(According to ... LinkWithin Related Posts Plugin for WordPress, Blogger... 67 Comments | Filed Under: Kitchen | Tags: butter, how to, recipe 67 Comments Marti Thursday, 6 October, 2011 at 0:07 If you turn the picture of the fresh-made butter on its side and look at it through half-closed eyes, it looks like Steve Jobs. ;) Reply Jenny Thursday, 6 October, 2011 at 16:19 And here I was thinking that the thumbnail on the main page looked like a cute little bunny made of butter. ^_^ Reply Karen Thursday, 6 October, 2011 at 18:31 Jenny – Well. Now I’m gonna have to go look at it again! ~ k Reply Nicole Rossetti le Strange Friday, 14 October, 2011 at 3:37 No, no, no….it’s clearly an alien facehugger! Reply Ashlyn Thursday, 6 October, 2011 at 0:51 Can I wrap you up in a package and send you to my house? Your special kind of humor would be awesome to be around in person!! :) And I’m definitely gonna put my little guys to work on some mason jar shaking! Reply my honest answer Thursday, 6 October, 2011 at 3:42 Oh wow. I love butter. Would never touch any kind of substitute, it makes me feel ill just to even consider what margarine is made of. Only butter is all natural, so it’s the only spread I’ll eat. But could you please have allowed my fantasy to continue that it was made mainly of milk? Now I have seen for myself it’s pure cream and I can’t un-know that! That said, I often have half a tub of cream left over from recipes, this is a great way to use it up. One day, if you ever get around to it, I’d love to know how to make clotted cream. The stuff us Brits use on scones. I’m not sure if you’ll know what I mean. But it’s delish! Thanks Karen, useful as always. (Love the scarf as well) Reply annemarie Thursday, 6 October, 2011 at 16:04 I have read that you can make it by letting whipping cream seep through a coffee filter – the uber-cream that is left is double cream/cheater’s clotted cream. Haven’t tried it though. Reply Wanda Thursday, 6 October, 2011 at 4:10 Begs the question….why do I want to make my own butter?! Reply Karen Thursday, 6 October, 2011 at 8:46 Wanda – Because the name of this website is “The Art of Doing Stuff”. Not the art of sitting around. ~ karen Reply Susie Thursday, 6 October, 2011 at 11:30 Hahaha that made me laugh!!! Reply Rachele Saturday, 8 October, 2011 at 8:39 You would not be asking that if you had ever tasted really fresh butter. Reply bex Thursday, 6 October, 2011 at 4:45 hmm, looks good! now I cant wait for a recipe on fresh mayonnaise.. Reply pve Thursday, 6 October, 2011 at 5:14 Great idea for guests that love to shake things up. pve Reply Linda Thursday, 6 October, 2011 at 5:54 For years and years when I was little my mom would do this at big family gatherings except she would put a couple glass marbles in the jar and let me and my cousins roll it back and forth on the floor. Mom would do the same think with home-made icecream and it’d keep us kids busy for hours! Reply Barbara Thursday, 6 October, 2011 at 7:36 I love your blog……I always get a little laugh in the morning from reading it/watching it LOL! Great idea to keep the kids busy with making butter! Reply Brigid Thursday, 6 October, 2011 at 7:39 mmmmmmmmmmmmmmmm, butter. Reply Nicole Thursday, 6 October, 2011 at 7:39 Or you could bring your jar to the paint store and ask them to shake it baby while you leisurely look at wallpaper books. You think they’d mind? Reply Kristen@PrettySweet Thursday, 6 October, 2011 at 7:56 I have been wanting to try this again lately! Thanks for the reminder. The video was great – especially that part where the board fell on you. Hilarious! I mean…I’m glad you’re O.K. The last time I “helped” with this as a kid (in first grade), it got to be my turn and somehow the lid had loosened (you can see where this is going) and got ALL over me. I mean, it was so bad my mom had to come get me and take me home to wash my (very long) hair. And that’s where my love of butter began. Reply Blue Thursday, 6 October, 2011 at 8:10 :O Must resist the urge to live on entirely “hand-made” butter. Surely, SURELY I can get away with eating more butter if I pretend all that shaking is burning a few calories? That I will immediately replace with butter fat? * Some credit should go to the cow. Or the heavy whipping cream packaging people. … I guess. Reply Babie Knoop Thursday, 6 October, 2011 at 9:03 you are SO my kind of gal! LOVE this! and YOU! Reply Lisa J Thursday, 6 October, 2011 at 9:05 While on a roadtrip when I was 5, my parents convinced me that if I shook one of those little plastic containers of creamer, it would turn into butter. I shook that damn thing from Illinois to Florida. ILLINOIS TO FLORIDA. Nothin’. I have since made butter successfully but that memory still sticks in my craw. Reply Karen S. Thursday, 6 October, 2011 at 9:12 Can you add the salt to the whipping cream BEFORE you shake it up? Seems to me that would be a better way for it to incorporate. Reply Karen Thursday, 6 October, 2011 at 9:17 Karen S. – I have done that before, but the preferred method is to add it afterwards. The reasoning could be something along the lines of not adding sugar when you’re making whipping cream until the cream has started to get soft peaks, otherwise it may not thicken. Dunno. Anyhow … I added a tiny pinch of salt and gave it a stir and it was perfect. Well incorporated and definitely couldn’t feel any granules or anything. Also, by adding it afterwards you can better adjust/judge the taste, because you’re tasting the final product not to a bottle of cream. Phew! That was long winded wasn’t it? ~ karen Reply LARPkitten Thursday, 6 October, 2011 at 16:10 Not to mention, if you salt it before you shake it up, you’ll wind up with salted buttermilk afterwards, which won’t work so well for cooking. Reply BTLover2 Thursday, 6 October, 2011 at 9:18 Reminds me of grade school. I want to say we made this for our little Thanksgiving feast. We also made homemade candles. Everyday we dipped our wick (that sounds a whole lotta wrong) in the wax and hung them up. Seemed like it took weeks to get one skimpy candle. I think you NEED to make them for your dinner as well. Reply Cynthia Thursday, 6 October, 2011 at 9:38 Ah….childhood memories. We had the good fortune to get our milk from the neighborhood farmer and could simply skim the cream from the milk jug. YUM! Reply Matthew Thursday, 6 October, 2011 at 9:56 Hi Karen, I never knew that butter could be made this easily (excluding the hard work.) Questions: 1) How long will the butter last in the fridge? 2) Why did the old timers churn butter on the porch all day if they could have made it in 15 minutes (or did they not have whipping cream)? Thanks. Reply Karen Thursday, 6 October, 2011 at 10:23 Matthew – The butter will last as long as regular butter in the fridge, *providing* you get all the whey out of it. The whey is what makes it go bad. I assume in the olden days they churned it in a butter churner ’cause they were trying to make more than a half a cup of butter. ~ karen Reply CBuffy Thursday, 6 October, 2011 at 10:00 We put the cream into babyfood jars for the kids to shake. The smaller jar is easier for them to hold, and then they each get their “own” butter! (And there’s plenty left to share with others…) Loved the video! Reply Jenna Avery Thursday, 6 October, 2011 at 10:52 I’ve been wanting to try making cultured butter by first making crème fraiche (in a mason jar of course) and then churning or whipping (or shaking!) that into butter. Thanks for the reminder and inspiration. Looks yummy! Reply sherri Thursday, 6 October, 2011 at 11:33 when I was a kid and we would go out for dinner with the fam- my sister and I would try and make butter with the creamers that would come with coffee. We would shake the creamers for the entire dinner- never did get lucky with butter, though. This looks much easier. Reply Britt Thursday, 6 October, 2011 at 11:45 This is amazing! I had no idea it was that easy! Off to shake it… ;) Reply Paulina J! Thursday, 6 October, 2011 at 12:10 I love this! I don;t have children around and I’m lazy so I stick the whipping cream in my handy dandy Kitchen Aid mixer. I love seeing it go trhough the differeny stages. I also like to make different kinds of butters since you can add whatever you heart desires at the end, cinnamon and sugar, garlic, cilantro, parsley…the combinations are endless. Oh and I keep the liquid at the end (buttermilk) for pancakes or baking. Reply Karen Thursday, 6 October, 2011 at 12:53 You’re right! I meant to mention to save the buttermilk for your Thanksgiving mashed potatoes. Reply Sandy Thursday, 6 October, 2011 at 12:32 I love this!! Fresh butter and arm exercises all in one!! Reply Meredith Thursday, 6 October, 2011 at 12:38 I love it! And the scarf. To add to my oddness, I’m not usually a fan of butter but hate cheese way more. Maybe I will like this. Question: is there any kitchen appliance you can use? Say a stand mixer? Also, you mentioned rinsing but i didnt see you rinse in the video. Do you just hold it in your hands or put it in a colander? I love making fresh bread so this would be an amazing accompaniment. Thanks! You always have wonderful ideas. Reply Karen Thursday, 6 October, 2011 at 13:01 Meredith – You can use a Kitchenaid. However washing the machine is probably as much work as shaking the jar, lol. And guess what? We had our homemade butter with fresh baked bread last night! Dang good! Reply Nan Tovar Thursday, 6 October, 2011 at 12:40 I think I’ve figured out what the board was for….to highlight your loveliness, Karen! And those wicked arms :) Reply Karen Thursday, 6 October, 2011 at 13:03 Lol! You’re absolutely right! About the bounce board, not the loveliness. :) Reply Bee-Naz Thursday, 6 October, 2011 at 12:50 They say you should learn one new thing a day and today, this is mine! :) Although, I can’t help but wonder if it would work as well with my mixer? I guess that’s just the rubber arms from the gym last night talkin… Thanks Karen! Reply Nancy Thursday, 6 October, 2011 at 12:55 My son taught me this when he was in grade school…haven’t done it in a long time..thinking it would be fun to do for the holidays..would be yummy on the biscuits that we always make!! Reply Amy in StL Thursday, 6 October, 2011 at 14:36 I chuckled at the face/sound you made when the board came toppling over. Mainly because I thought I was the only one who did that in the face of impending doom. (Like dropping a sealed jar of jelly on the linoleum) Reply Amanda Thursday, 6 October, 2011 at 15:27 My mother used to make us do this when we were little. For the exact reason you describe. Watching this video made me twitch slightly and crave turkey with dressing. Reply LARPkitten Thursday, 6 October, 2011 at 16:05 Tips from a girl who does this on a semi-regular basis: 1. You don’t HAVE to wait for it to get to room temperature. It just takes less time to work if you do. If you want an arm workout, go straight from chilled. 2. Do not, and I cannot express this enough, DO NOT EVER use “ultra-pasteurized” whipping cream. It just won’t solidify. Get the most raw, organic heavy whipping cream you can. Works much better. 3. Adding a marble to the mason jar helps whip things up a bit, if you’re having issues shaking it hard enough. Just make sure to find the pesky thing after you strain off the whey. 4. Mix a handful of blackberries, a few spoonfuls of honey, and a little lemon juice in a saucepan. Cook until thickened. Cool, then mix in with the butter. Apply generously to Dave’s Good Seed Bread. Heaven on earth, baby. Reply Sydney Thursday, 6 October, 2011 at 16:44 dannnggg definitely doing that! My roomates will be so happy! they were just complaining about their butter or lack there of the other day, this is AWESOME Reply Alissa Thursday, 6 October, 2011 at 19:18 I had my Sunday school kids with little baby food jars. Then they got to put the butter on crackers and eat it. Only problem was that after ~20 seconds of shaking they started whining, “I’m tired. Can you shake it for me?” Nope kids. If you want the snack, you gotta make it yourself. Reply Denise Leavens Thursday, 6 October, 2011 at 19:49 I can’t believe that no one has yet mentioned KAREN’S GORGEOUS HAIR! Well, I am going to address this issue right now: In the style of Billy Crystal’s Fernando (parady of the late great Fernando Lamas), “Darling, you look mahvelous!” Perfect hair style for shaking things up! Reply Karen Thursday, 6 October, 2011 at 22:32 Aw, gosh. Thanks Denise! I actually just had it cut and bleached to within an inch of it’s life (seriously) today by my friend Renee Beach at Body & Soul Spa in Streetsville Ontario! Reply Jennifer Lisa Thursday, 6 October, 2011 at 20:08 Damn, girl. You made that look sooooooo easy. I know you must have some achin’ muscles, right???? Seriously, who knew that would be so frickin’ easy! Thanks! Reply Karen Thursday, 6 October, 2011 at 20:31 Jennifer – It’s actually pretty easy! 10 minutes or so. :) ~ karen! Reply Brenda j Thursday, 6 October, 2011 at 22:18 well, I never. Reply Kristi @ 30 Pounds of Apples Thursday, 6 October, 2011 at 23:12 What fun! I’ve always wanted to try making butter… how long will it keep in the fridge? Reply Karen Thursday, 6 October, 2011 at 23:13 Kristi – As long as you wash all the whey out it’ll last as long as regular butter in the fridge. :) ~ k Reply Kristi @ 30 Pounds of Apples Friday, 7 October, 2011 at 0:10 Awesome. Totally next project on my list. Reply Shauna Friday, 7 October, 2011 at 2:43 Ok… the real issue was the board falling …. scared the sh!t right out of me… omg… I couldn’t concentrate after that!! Thanks for keeping it real Karen!! Reminds me of making “real”, yes sorry this isn’t real, butter with my Grandma. ;) this blog fails to smell like manure or barn cats!! It’s only real if you actually milk the cow yourself! lol that’s to follow the chickens right?? btw… Happy thanksgiving CND Girl!! Reply Christina Friday, 7 October, 2011 at 9:58 Just saw this tip on making herb-lemon zest butter on Bon Apetite: http://www.bonappetit.com/recipes/2011/10/herb-lemon-zest-butter Making it for dinner this weekend, now I can go homemade all the whey! (Lame, coulsn’t help it, sorry). Thanks Karen! Reply hipmama Friday, 7 October, 2011 at 12:08 i use my food processor instead. it’s so much easier. Reply martha Saturday, 8 October, 2011 at 19:05 The old timers – i.e. my grandmother, at least – churned big batches of butter because her family (9 children) wouldn’t have had enough butter for one meal if they’d used a mason jar. When her butter was ready, my grandmother pressed it into a bowl and smoothed off the top. When it was firm, she turned it upside down on the butter dish which had a round dome top. Now when I see that same butter dish in my dining room, I think of my grandmother on the back porch with her butter churn. Reply designergrl Sunday, 9 October, 2011 at 0:54 Just read your bio,,,and watched the butter episode…man you’re mean…and a tad cocky.lol.I Like that in a woman ! Whoot ! ciao, D(aka: B) Reply Gayla T Sunday, 9 October, 2011 at 16:50 My recipe- put the jar on the window sill with flowers in it, put the cream in the KitchenAid and turn it on. Sit down and put your feet up. I have made my own butter all my life-when I didn’t get up and check on the whipped cream I was making and it turned to butter. As for the kids rolling the jar around on the floor with marbles in it……you have got to be kidding! If you are looking to hire a hit woman to kill them, bring that jar along when you come to my house for dinner. No charge! Reply Shannon @ bakeandbloom Sunday, 9 October, 2011 at 22:07 OMG Karen was that one of those stupid polystyrene reflector boards that fell on you? I would die, just drop dead! I have a phobia of polystyrene. When I was on the show I had to do all these photoshoots and I was always having panic attacks standing in those little polystyrene lightbox studio things. True story, I screamed when I saw it fall on you and pushed my iPad off the bed. Anyway. Making butter is fun, but only if there is no polystyrene around. Reply Karen Sunday, 9 October, 2011 at 22:22 Shannon – LOL. That made me actually laugh out LOUD. Sorry. Not laughing at your phobia. Phobias are no laughing matter. Pushing your iPad off the bed, however is pretty funny. ~ karen! p.s. Could you please email you? I have a question for you. Reply Shannon @ bakeandbloom Monday, 10 October, 2011 at 1:48 Lol sure I could email myself, you may also email me if you like. Reply Karen Monday, 10 October, 2011 at 9:45 LOL! It had been a long day of cooking turkey and cleaning up! ~ karen Reply Cookie Sunday, 9 October, 2011 at 22:49 Karen, I LOVED this video so much, that you inspired me to take my own try at it and make a video too! http://cookieloveseating.blogspot.com/2011/10/homemade-fresh-butter.html Thanks for the inspiration! Reply Karen Monday, 10 October, 2011 at 0:13 Cookie – LOL. Everyone who thinks shaking a mason jar with your arm is too much work, should watch this video. :) ~ karen Reply ChristianMarie Thursday, 20 October, 2011 at 22:44 When I first saw this, I thought that you must be a witch. Then I tried it, and it worked! Now I have a way to work off all weight I’m gonna gain from eating butter with a spoon. Reply Your email is never shared. Required fields are marked * Name * Email * Website Contact Me ABOUT VIDEOS I HEART DOLLAR STORES Click here to find out more!document.write(''); Click here to find out more! How to make butter.Kevin Winstead

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