Pieday Friday – Handmade butter in a jar

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Today’s Pieday Friday recipe couldn’t be more simple. It’s something I first tried when I was just 4 years old in nursery school. So if I could manage to do it as a tiny little child, I was sure that I’d be able to recreate it again now that I’m a grown-up! It’s the tried-and-tested method of churning homemade butter in a jar and I’ve found the best way to do it. The author of Mason Jar Nation (the book of 50 clever ways to use jars!) Joann Moser has very kindly allowed me to share her tutorial on butter making, so read on find out how it’s done..!homemade butter_BThe first factory in the United States dedicated exclusively to making butter was established in 1856 in Orange County, New York. It was owned by one R. W. Woodhull, and the butter maker’s name was George George. (So nice, he was named twice.) Before then, butter churning was, primarily, a home-based enterprise. Although centuries have passed, the technique for making butter has changed little: put heavy cream in a container of some sort and whip the daylights out of it. There’s science behind turning cream into butter that involves disrupting the position of fat molecules, or something like that. But to the uninitiated, turning cream into butter seems like magic.homemade butter_C

Supplies

1 quart-size Mason jar, chilled, 1 band and lid to fit the quart-sized Mason jar used, Strainer, Cool water, Large spoon, Plastic wrap, Heavy whipping cream

MAKING BUTTER MAGIC

  1. Pour the cold whipping cream into the jar, put on the lid and band, and shake. And shake and shake some more. After 10 minutes, the cream will have expanded, and you will have made whipped cream. But that’s no time to stop.
  2. Keep shaking! At 20 minutes, the whipped cream will start to compact and make butter, separating it from the butter’s milk. Yes, you’ve made buttermilk too.
  3. Strain the butter, but make sure to save the buttermilk to drink or use for cooking later. Rinse the clumps on butter with cool water.homemade butter_D
  4. Knead the butter with the back of the spoon to force out more buttermilk; this will help keep the butter from souring too quickly. Rinse some more, knead some more, and then rinse one final time.
  5. Put the clumps onto plastic wrap and shape them into a ball of buttery goodness.homemade butter_A

Extracted from Mason Jar Nation by JoAnn Moser, published by Cool Springs Press (£11.99) and you can find further details on this handy book here.

 

Author: Cassiefairy

Cassie is a freelance writer with a Masters degree in lifestyle promotion studies. She loves to 'get the look for less' so regularly shares thrifty fashion posts, DIY interior design ideas and low-cost recipes on her blog.

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