How to Make a Butter Mason Jar

This is a great project for you and your children. It doesn't require any special equipment, the cleanup is easy and the result is delicious. It does, however, require a lot of shaking.

Things You'll Need

• A marble
• 2-quart jar with a tight lid
• Strainer
• 2 cups (1 pint) heavy whipping cream, chilled
• 2-quart bowl
• Measuring cup
• Wooden spoon
• Pinch salt

Instructions

How to Make Butter in a Mason Jar

1. This recipe comes from "Kirsten's Cook Book: A Peek at Dining in the Past With Meals You Can Cook Today" by Jodi Evert, Terri Braun and Susan Mahal.
   Put the marble in the jar and put both in the refrigerator for about an hour.
   Put the strainer over the bowl and set both aside.
   Pour the cream into the jar and screw the lid on tight.
   Start shaking the jar. After about 15 minutes, you'll stop hearing the marble and the jar will be coated with cream.
   Continue shaking 15 to 30 minutes until the cream disappears from the sides of the jar and you see lumps of butter in buttermilk.

2. Open the jar and pour the contents through the strainer.
   Pour the buttermilk into a container, cover and put it in the refrigerator.
   Rinse the bowl with cold water.

3. Put the butter in the bowl and cover it with cold water. Pour the water off through the strainer and repeat until the water is clear and you've washed all of the buttermilk off of the butter.

4. Press the butter against the sides of the bowl with a wooden spoon to work out any remaining liquid. Pour the liquid down the drain.

5. Add salt, if desired.
   Put the butter in a container, cover and put it in the refrigerator at least one hour before serving.

Tips & Warnings

• This recipe makes about 6 ounces of butter.

• You must wash all of the buttermilk out of the butter or it will develop mold quickly.

References

• "Kirsten's Cook Book: A Peek at Dining in the Past With Meals You Can Cook Today" by Jodi Evert, Terri Braun and Susan Mahal