How to Make Butter With a Dazey Jar Churn
Nothing beats the taste of fresh, homemade butter, and a Dazey jar churn makes the task a simple process to complete. Dazey jar churns can be manually operated or can be purchased in a motorized model. Often, you can find the lids, with the paddles attached, at yard sales, flea markets or at auction because the jar has broken and the previous owner never replaced the jar. Most Dazey jar churn lids will fit any half-gallon- or gallon-size glass jars. Does this Spark an idea?
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Things You'll Need
- Cream
- Fine mesh wire colander
- Large bowl
- Wooden spoon
- Covered container
Instructions
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1
Wash and dry the churn jar and the wooden paddles to remove any traces of dust or other residue.
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2
Allow the cream to reach room temperature by removing it from the refrigerator several hours before attempting to make butter.
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3
Pour the cream into the jar of the churn, filling the churn no more than three-quarters full.
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4
Place the lid on the churn and screw the cap to secure the lid to the jar.
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5
Begin turning the crank on the top of the lid to put the paddles into motion. If your Dazey jar churn is motorized, plug the cord into an electric outlet and turn the machine on.
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6
Continue churning until the butter comes. First ,you will see small pea-size globs of butter, which, as you continue to churn, will form together to make one large clump of butter.
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7
Remove the lid from the churn and strain the contents though a wire mesh colander to remove the buttermilk from the butter.
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8
Place the butter in a large bowl and use the back of a wooden spoon to press out the excess water. Drain the water off the butter.
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9
Add approximately 1 tsp. salt per pound of butter if desired.
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10
Place the butter in a covered container and refrigerate until needed.
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Tips & Warnings
It takes approximately 15 to 30 minutes to make butter in a Dazey jar churn. You can place the butter into a butter mold if you want. Butter molds shape the butter into a predetermined size and usually embed a design on the top of the finished butter.
