How to churn butter in a jar. Yes, that’s what I said.

Pic pilfered from Fleur de Sel

Pic pilfered from Fleur de Sel

I love a bit of butter, me, spread thickly and luxuriously on crumpets, toast, crackers… crumpets again. Butter means home. Butter means cosy. Butter makes me disproportionately happy (admitting it is the first step) so as soon as I learned that I could make freshly churned butter at home in a jar, I couldn’t get the idea out of my head.

I love the simplicity of the ingredients, (all you need is cream) and the delicious, satisfying, creamy result. 

Pic from Gina and Kris

Pic from Gina and Kris

All you need is cream and a jar. Ready? Here you go..

1. Fill approximately 1/3 of a jar with thick double/whipping cream and seal tightly. (Feel free to add in a pinch of salt or anything else you fancy if you’re feeling adventurous..)

2. Shake vigorously until a blob of butter has formed in the jar. This can take between 10 mins and half an hour, so may I suggest that you dance along during this section. You might want to consider tracks such as “Wake Me Up Before You Go Go’ by Wham, or ‘ABC’ by The Jackson 5. 

3. Drain out the buttermilk around the butter and rinse your butter under cold water – wash off all the buttermilk – you’ll know you’ve done it when the water runs clear. 

4. Put your butter on a board and press the butter with the back of a wooden spoon to force out any more of the buttermilk. This is important as any buttermilk left inside will make the butter go sour.

5. Shape your butter, wrap it in greaseproof paper and pop it in the fridge. 

6. Or, eat it immediately.

Ta da! Crumpets, anyone?


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