Ingredients

How to make it

  • Fill half - 2/3 of the mason jar with cream, add the clean marble and screw on the lid. See Photo
  • Shake like there's no tomorrow - a good 15-20 minutes at least - and if you've got kids enlist them to help!
  • We were taught a rhyme called "Come Butter Come" in school to repeat while shaking it:
  • "Come butter come.
  • Come butter come.
  • Boys are standing at the gate,
  • Waiting for their butter cake.
  • Come butter come.
  • Come butter come.
  • Dogs are waiting at the door
  • To lick the cake crumbs off the floor.
  • Come butter come."
  • Eventually you'll stop hearing the marble clanking around in the jar, and the sloshing will sound runnier - that's all the buttermilk! Strain it through a cheesecloth and wash under cold water, then squeeze out the remaining buttermilk and washing water See Photo. Wrap in cling wrap and stick in the fridge or freezer!
  • Of course, if you have a stand mixer and a whip, just stick the cream in there and let her rip until the buttermilk floods out. Just watch for it - it really does "flood" out!
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  • windy1950 3 years ago
    Hey Jo Jo Ba... when you submitted this recipe, into which category did you enter it? I have a spread recipe that I want to upload, and I'd like to know. As of now, I'm not sure out of the categories Kris has listed, which one to put it in.
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  • keni 3 years ago
    I also have homemade butter, posted, but I wanted to make sure to remind people that if you don't salt it, it will go rancid much faster than if it's even lightly salted. Also, it's so important to wrap homemade butter very tightly and seal well. Think either a butter keeper for outside of the fridge(but I wouldn't do this unless it's salted, it just won't last) or wrapped in plastic wrap and in an airtight container in the fridge. Having homemade butter around is a must, here. I make my own salted and only buy unsalted for baking. I'm glad one made it to the front page, I hope it gets more people trying it! :)
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    " It was good "
    Kimskitchen ate it and said...
    I made this butter today. It really is fun. I did not strain thru cheesecloth - I just strained thru a wire strainer and then washed butter under water. Next time I make it think I will add the buttermilk the night before as you spoke of. I now have imagination of adding herbs and EVO, or honey, etc. You can have a lot of fun with this. Thanks so much for sharing with us! I have added my pics. Kim
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  • jo_jo_ba 4 years ago
    The buttermilk you get from this won't be as acidic as store-bought "cultured" buttermilk - unless you actually add 1 tbsp of the cultured kind to each cup of cream and let it stand overnight to ferment a bit before churning (this also will give you more of a European-style butter, yummy!). I wrote the recipe as I made it, which meant I did actually use 15 cups of cream - it was a donation to me from co-op and making butter was the only way I could preserve it long enough to have it be of any use! Definitely scale it down for your own use - 2 cups of cream should give you about .86 lbs of butter, or just shy of 14 oz.
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    " It was good "
    Kimskitchen ate it and said...
    Is it actually 15 cups of cream? I am also assuming that the buttermilk that remains is usable, as, buttermilk?? I have to try this but need to be sure it is 15 cups! Thanks for letting me know. Kim
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  • hezzytantcook 4 years ago
    Hey, Jo jo ba, I did the mason jar method for the first time recently and was just like a kid. In place of the marble, I used a few inches of a broken wooden chopstick...it worked. I can't imagine why this was not one of the myriad of things my parents taught me, since they grew up seeing butter churned...maybe they never thought it down to the macro level of a Mason jar. Lots of fun, very tasty, and even inspired me to make REAL buttermilk biscuits again, which thrilled my husband no end.
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  • jo_jo_ba 4 years ago
    Of course using the Mason jar method you'll be making several batches!
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  • pointsevenout 4 years ago
    So how much butter does 2 cups heavy cream make?
    And is that 15 cups heavy cream a typo? Did you mean 1.5 cups? Don't think I can get a Mason jar that will hold 15 cups.
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  • shandy 4 years ago
    I have been trying to get myself to make homemade butter for longer then I can remember. I make Mozzerella cheese and homemade Feta so why not butter? Great post!
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    " It was excellent "
    jkirk ate it and said...
    Great idea for the kids. Never heard the rhyme before.
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    " It was excellent "
    gourmetana ate it and said...
    This is the way my grandmother still makes her butter. It is way better than the one you buy at supermarkets. Delicious!
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  • kristopher 4 years ago
    So cool. Never tried this before.
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  • jo_jo_ba 4 years ago
    Amount Per Serving
    Calories: 62.2
    Total Fat: 6.7 g
    Cholesterol: 24.7 mg
    Sodium: 6.9 mg
    Total Carbs: 0.5 g
    Dietary Fiber: 0.0 g
    Protein: 0.4 g
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