This is fun activity to do with the kids that requires no electricity or fancy gadgets – just a little patience!
- Glass jar with lid
In New Zealand, you just need standard supermarket cream; in countries where cream is differentiated by milkfat, you want heavy cream.
Optional: You can add extras to your butter once it is made. Consider: salt; honey; a garlic herb mix; brown sugar and cinnamon; finely chopped lavender petals and honey.
- Half full your glass jar with cream and put on the lid (tightly).
- Start shaking!
- Phase 1 – you’ll hear a sloshing sound as the cream moves around. Phase 2 – silence…you have whipped cream thickly coating the glass. Phase 3 – the glass begins to clear and the sloshing sound begins to return. Phase 4 – you clearly have a ball of butter in the middle sitting in thin white liquid (buttermilk).
- Note: the timing for this is impacted by the weather! This activity is made more difficult by very hot and by very cold weather.
- Pop the jar in the fridge for an hour or so to set.
- Drain the buttermilk (you can drink or use it for cooking).
- Pour cool water in the jar and give it a shake. You will need to wash the butter several times until the water remains clear. This helps to remove the buttermilk and casein traces that will otherwise go rancid.
- Tip the butter onto a dish (or bowl) and press with the back of a wooden spoon (or even a metal fork). This will help to bring out the water which needs to be drained off.
- Now your butter is ready to have any desired salt or flavours added.
- Butter will keep best in the fridge (wrapped or sealed).