We’ve been making homemade butter for Thanksgiving since Andrew was a wee lad. It’s super easy—all you need is a pint of heavy whipping cream, a dash of salt, a mason jar (or any container that has a very tight seal), and three marbles. Pour the whipping cream into the mason jar, add the marbles and a dash of salt, put the lid on tightly, and start shaking. Shake until your arms get tired, then pass the jar on to the next person. Imagine yourself as a pioneer and enjoy the feeling of rugged self-sufficiency. Watch as the cream gets frothy, then sort of thick and liquid-y, and then finally forms into a firm chunk.
Open the jar, scoop out the butter, and spoon it into a ramekin or small bowl. Smooth out the top and place the butter in the refrigerator to firm up a little more. Serve with warm rolls for Thanksgiving dinner.
Sounds like fun- I’ll have to try that with Carlie. She loves butter! (Me too.)
Is Carlie like my grandma? She can eat spoonfuls of butter. I love butter, but I can’t quite manage that!
Does it taste/feel different than store-bought butter?
I used to do this with my students every year. Never used marbles though – they just had to shake that baby food jar for all they were worth. Thanks for the reminder. Haven’t done it with my own kiddos in far too long!
That’s a good question, Marilyn. The homemade butter is really rich, but I think the texture is similar to store-bought butter.
Yes, Shannon, Carlie does like to just eat butter plain. I also love butter, but not that way!