Homemade Sweet Cream Butter {recipe}

So I totally made my own butter this week. It’s super easy too. I have no idea how I happened to come across The Crunchy Chicken blog, but she has directions with pictures and everything showing what it looks like at each step. I won’t do the play by play since she already did so quite thoroughly, but here’s the basics.

Buy cream, let it warm to about 60 degrees, pour into a mason jar (about half way full) and shake. After shaking for about 30 minutes you’ll have a ball of butter and the buttermilk will be completely separated. I really didn’t think it was gonna be that easy!

You pour out the buttermilk for another use (I made homemade biscuits already and am gonna make pancakes later today) and then put the butter into another bowl and massage out the rest of any buttermilk under cold water.

All in all it took about 45 minutes from start to finish and I had about a pound and a half of nice organic butter (I get my cream from a local farm) for $2.50. And that cost is including the leftover buttermilk too. (I used 1 quart of heavy Raw cream and a half gallon mason jar) I do think it took a little longer shaking than what the directions said, but I was also talking to my sister on the phone so I may not have been shaking as much as I should have!

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