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Cool your blender container with ice or let it sit in the refrigerator for about an hour. Remove from fridge and get it ready to use. Pour 16 ounces of heavy whipping cream into blender. Turn on blender for no more than 1 minute at the time. Your cream is going to turn into butter fairly quickly.
As soon as small globs of butter begin to form, shorten your blender spurts to 15 seconds at the time. The globs of butter will gather together, and when it's all in a clump, carefully pour off whey and set aside. Place butter in a bowl and refrigerate for 30 minutes.
More whey will seep out and when you stir, you can get more out. When the butter is fairly free of liquid, you may add salt to taste, not too much. Stir the salt in and refrigerate for 30 minutes. If you see more liquid seeping pour it off, and shape your butter as desired.
Be sure to let them tell everyone that they made "butter" today. Have fun and enjoy watching them having fun too. You just made another memory that they'll never forget.
By pookarina from Boca Raton, FL
By
05/20/2010
If you make enough butter to keep, it's important to "wash" the butter. When it is in a clump, but it in a bowl of ice water and, using quick, light motions, "massage" the butter. It will taste better and last longer.
By
05/20/2010
I think it would be more fun to let them do all the work themselves instead of using a blender. My mother gave each of us a quart jar with about 2 cups of cream in each, which we had to shake until the butter began to form. We had contests to see who could turn their cream into butter first. I remember it being a lot of fun and even some of the neighborhood kids would want to join in. We had a cow at the time so had plenty of cream to work with. My mother saved the cream in the refrigerator until she had enough to let all that wanted to, join in the fun. Everyone got to take their butter home.
By
05/19/2010
What's fun and even simpler is to have a class full of 5/6 graders, several quart jars 3/4 full of almost frozen heavy cream and have them take turns shaking it. These kids were hilarious! After they made butter, they dared each other to try the liquid. The butter was used at a spaghetti supper. It was fun and a great class activity.
Thanks for the reminder of something we can do at home that's fun and educational! :)
Below you can read previous posts and comments about this topic. The discussions on this page has been archived 1 time. Select a discussion and read the feedback here.
(Archived May 19, 2010)Making Your Own Butter
Beat or whisk the cream with a steady regularity. Continue beating until part of it turns butterlike (sudden, hard texture) with liquid (buttermilk) in the bowl. This happens after about 15 minutes. Pour the buttermilk out (you can save it to use for something else) and add cool water, beat gently some more, drain again.
When the butter beads are completely washed, add a small amount of salt. (1/4 tsp. of sea or kosher salt to lb. of butter). If you are only making a tiny bit, you don't have to salt it because it will be consumed quickly with no spoilage. Beat the butter on a flat surface (marble top or clean counter) Use a rolling pin or flat meat tenderizer large wooden spoon to press out ALL the water you can. Do not use any plastic in the above steps. Do not store in plastic. Use a glass jar or a wooden box. Plastic will greatly affect the taste.The whole process takes about 30 minutes, no matter how much cream you use.
By MasterMom from Hutto, TeXas
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