How to Churn Butter in a Jar

Butter was a food that was always churned at home, when people had fresh milk that hadn't be homogenized (homogenization makes it impossible for cream to rise to the top). Women often had a churn with a dasher, but even then, jars or other containers were used to make butter.

It's a fascinating task because you can watch the cream thicken, thin, and then see flecks of butter and suddenly - it's butter!

Try it yourself first, then let your children try it. It's magic and good eating!

Difficulty: Easy

Instructions

Things You'll Need:

• Cream
• Jar with tight fitting lid
• Wooden spoon or spatula
• Bowl
• Water

1. Put the cream into the jar.

2. Warm the cream to room temperature, either by letting it set out or by putting it in a container of lukewarm water.

3. Be sure the lid is fastened tightly, then begin to shake the jar.

4. Shake until you see a clump of butter. If everything is right, this will take around 10 to 20 minutes.

5. Drain the buttermilk into another container to keep if you want to use it for baking.

6. Use water that's the same temperature as the butter to rinse it in. Pour water into the jar, work around with a wooden spoon and drain. Do this three or four times, until the water runs almost clear.

7. Let the butter drain at an angle for a half hour or so. Get all the water out that you can.

8. Put the butter into a bowl and salt lightly, mixing it well.

Tips & Warnings

• Wet the wooden spoon before working the butter and it will slide off the wood without sticking
• You can use sweet, fresh cream from the store or soured cream. To sour cream, add a bit of yogurt to it and let it set out for a few hours. It makes a sharper butter.