One thing I remember fondly is making homemade butter with nothing more than a glass jar and a marble. It is a lot of fun and great for arm muscles! (or to tire out the kids)
Adapted from Memory
Ingredients:
Whipping Cream
Glass Marble
Glass Jar
Enthusiastic Shaker
Optional:
1/2 tsp Salt for every 6 cups of cream
Water
Blender
Expiration:
2 days w/o optional step
1 week w/ optional step
Glass Marble
Glass Jar
Enthusiastic Shaker
Optional:
1/2 tsp Salt for every 6 cups of cream
Water
Blender
Expiration:
2 days w/o optional step
1 week w/ optional step
Directions:
Carefully clean and dry your glass jar and marble, then fill to about 3/4 with whipping cream. The closer your cream is to room temperature, the better. Room temp. cream means less shaking overall.
Add the marble and seal the jar. Shake. A lot. (For smaller kids, use something closer to a baby food sized jar)
After about 5 minutes of shaking, you should already see the thickening starting. This is the butter starting to separate from the buttermilk. Continue shaking for about another 5-8 minutes until there is a very obvious separation between the thin liquid buttermilk and the butter solid.
Strain the butter. (Save the buttermilk for baking!)
Optional:
To keep your butter longer, rinse with ice water and add to a blender. Add about the same amount of ice water as butter and blend at low speed, then drain the water. Repeat until the water is no longer cloudy when draining. This removes any remaining buttermilk and keeps it from spoiling.
At this point you can mix in your salt. The measurement is an approximation, so add slowly until you get the taste you want. Wrap your butter in wax paper and store in the fridge, ready to use.
Add the marble and seal the jar. Shake. A lot. (For smaller kids, use something closer to a baby food sized jar)
After about 5 minutes of shaking, you should already see the thickening starting. This is the butter starting to separate from the buttermilk. Continue shaking for about another 5-8 minutes until there is a very obvious separation between the thin liquid buttermilk and the butter solid.
Strain the butter. (Save the buttermilk for baking!)
Optional:
To keep your butter longer, rinse with ice water and add to a blender. Add about the same amount of ice water as butter and blend at low speed, then drain the water. Repeat until the water is no longer cloudy when draining. This removes any remaining buttermilk and keeps it from spoiling.
At this point you can mix in your salt. The measurement is an approximation, so add slowly until you get the taste you want. Wrap your butter in wax paper and store in the fridge, ready to use.
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