Making butter is a fun, easy experiment — it’s educational and delicious. Try this at home with your kids. No old-fashioned butter churn required!
This activity will yield just enough butter for a single piece of bread or several crackers. For larger amounts of butter, use more heavy whipping cream and a mixer to thicken the cream. As a bonus, you can also make your own buttermilk by following these directions.
To start, purchase a quart of heavy whipping cream from Hansen’s Farm Fresh Dairy.
Pour 2 tablespoons of the heavy whipping cream into a small sealable container (preferably glass, like a baby food jar).
Seal the container and shake it vigorously for 3-5 minutes. The cream will start sticking to the sides, but you’re not done yet. Suddenly, a chunk of light, fluffy butter will clearly separate from the watery buttermilk and you’ll be able to hear it start slapping around in the jar. Once you hit this point, it’s important to stop shaking the jar (don’t over shake). The cream turns to butter because of the agitation and the warmth of your hands.
The butter isn’t ready to eat quite yet. Drain the buttermilk (the excess liquid) from your container. Next, spoon up the butter left in your container and dip it into cool water to rinse the remaining buttermilk from the butter.
When the excess water is gone from the butter, sprinkle on a small amount of salt, or even some fresh herbs, and spread it onto your bread or crackers. Enjoy your homemade butter!
To store leftovers, put the butter in a sealable container and refrigerate it.
Written by Kelby Robb, Hansen’s Dairy intern