How to Make Quick Homemade Butter

Heavy Whipping Cream
Clean glass jar with secure lid
Salt - optional
**Stamina**

This process was a happy accident.

I used to own a cheesecake business and I was looking for a quick way to make a single serving of whipped cream. So I poured cream into one of my ball jars that I use for canning, tightened the lid and started shaking for all I was worth. As it turned out, I got carried away and before I knew it, I had something that looked like butter, but I wasn't sure, so I poured off the residual liquid that was left when the cream separated. I put some on a slice of bread and the rest is, as they say, history.

**Note - You can make whipped cream this way as well, you just have pay attention to insure you don't pass the stiff peak stage. What is the stiff peak stage, ask. After shaking the jar for about 10 to 12 minutes, open the jar. It should look like whipped cream. Use a plastic fork to fluff the cream. If it makes stiff peaks that look like the tops of ice cream cones, you have whipped cream. At this point you can add vanilla, or any other flavor extract you prefer and sugar or sugar substitute to taste and serve over fresh fruit.**

The amount of butter you make is determined by the size jar you use. If you just want a few servings then an 8 oz jar works fine. If you want more then just use a larger jar.

Place your cream in the jar and let it come to room temperature. This is not always a step I follow, mostly because as I'm shaking the jar the heat of my hand is warming up the cream so sometimes I just pour and shake.

As you shake you will notice the cream start to separate from the milk. Keep shaking. Small solid pieces will begin to cling to one another. After about 20 minutes. I did mention stamina, right? You can also get others to help in the kitchen and make the shaking a communal activity. Kids are particularly handy for this step.

It's a great way to bring science into the kitchen by teaching them about the chemical processes that are taking place.

You will know the butter is ready when it appears you have a butterball amidst a thin watery liquid. Pour the liquid into another container. This liquid is buttermilk. Don't throw it away, it can be recycled for use in other recipes. If you have enough, add it to scrambled eggs to give them a tangy finish.

At this point your butter is ready to use. Transfer to a plastic container with a lid. You can add salt to taste if you prefer. I like to use sea salt or grey salt as it has a lighter finish; however table salt works just as well.

You are now ready to slather, eat and repeat.

Below are some other options that you can mix into your butter before storing it.

Roasted or Smoked garlic

To roast garlic, slice the top of the garlic off, place boll in aluminum foil add olive oil wrap and back in 325 oven until done. Once the garlic is done, let it cool then simply squeeze roasted garlic out of the skin into the softened butter stir and spread on bread or add to other dishes. For smoked garlic simply place the garlic on a barbecue pit away from direct heat and let it smoke until done.

Finely ground nuts

Grind whatever nuts your are using finely in the food processor. Add a teaspoon of brown sugar for half cup of nuts. Use less if you prefer. Fold into the butter and chill.

Dried herbs

I simply use the herbs brought dry from the store but if you are using fresh herbs, please check out How To Dry Fresh Herbs by Brandon Gay.