Butter

Homemade butter. Need I say more. This is easy to make in a food processor however this method is a by hand old fashioned method. Butter made from cream is easy to do. Cream is the fat that rises to the top of unpasteurized milk. Once you take off the cream to make butter you have “skim” milk. You can use pasteurized whipping or heavy cream to make butter, but “straight from the tank/cow” is best! Try it with goat milk!

Allow the kids to take turns shaking the jar to get them involved in learning the homesteading life. You can split the cream into smaller jars and let kids make their own butter for dinnertime as a craft project. Use the process as a science project. Have fun and enjoy!

heavy cream

pinch of salt, if desired

mason jar

Whatever amount you use only fill the jar about halfway to two-thirds full. Simply shake the jar. It will take about 20 to 25 minutes. The cream will expand to a whipped cream like texture first. After it will “split” into butter and a liquidy buttermilk. Continue shaking until large lumps of butter form. Strain off buttermilk and press out any additional liquid. Form into desired shape or press into mold. Refrigerate up to 1 week.