Homemade Butter

From: somebodys_sweet_pea

On Mar 3, 2009

If you have a food processor, stop buying butter! Make your own! It's so easy, tastes great, and can be frozen! Plus, you can customize how thick you want it.

From: kiwidutch

On Jun 18, 2008

Now.. if a recipe requires a lot of shaking by hand, your kids are a little bit too little and also give up because they didn't see a result in 10 seconds what are you to do? Well, round up some unsuspecting adults and delegate! I had 6 guests over for a weekend lunch and I introduced a new game for them called: "pass the jar of butter and shake baby shake" LOL. Just as well that I had some help because my cream took more like 20 minutes to shake up .. it stayed a long time in the semi-starting-to-lump stage. But our guests were intreged and a little competive to see who would have success and kept passing it around until we got a result. Please see my Rating System: 4 stars for a recipe that we enjoyed making for fun, but for which sadly, I am way too lazy to attempt to make on a regular basis by myself. Taste was ok.. it kind of tasted like a buttery spread rather than the butter that I am used to. Definielty interesting for an older kid science project... preferably with a BIG class of kids to do the shaking LOL. (Made for Zaar World Tour 2008) Thanks!

From: Halcyon Eve

On Sep 29, 2006

You have to use the right kind of cream for making butter, or it won't turn out so well. It needs to be just cream without all those fillers (carageenan and such), and it should be at room temperature. I'm not sure if ultra-pasteurized works as well as just pasteurized or raw cream, so if you have trouble with ultra-pasteurized, you might try another type of cream. Cream used for butter making by hand (as opposed to with a blender or other appliance) is sometimes soured a little to make it easier to separate the butterfat from the liquid. If you want to try that, just let it sit out at room temperature for about 12 hours, give or take (depending on ambient temperature); adding a little buttermilk can help, too. Also, keep in mind that the buttermilk resulting from butter-making is completely different from the cultured "buttermilk" available in stores. The flavor and consistancy are different, and they may yield different results in baking, too.

From: mini_1

On Sep 29, 2006

we kept shaking and shaking and after about 20 minutes, no butter or buttermilk. Instead we are taking it and making baked alaska out of it. Edit to post. We took our cream in a container to the paint shop and had them mix it in their paint mixing machine! That was the trick for us. great sweet cream butter. Served this on some buttermilk pancakes that was made with the leftover buttermilk. Great idea and great science project for my daughter!