Homemade Butter

I remember making butter in grade school, passing around the jar in class. I have always meant to do it again, and it wasn't until just this past week - when whipping cream mysteriously showed up in our fridge rather than coffee cream- that I decided to try my hand at it again.

All you need is whipping cream, a mason jar, and ideally, some bread. To make my butter, I used Avalon Organic Whipping Cream made here in Vancouver.

Pour the whipping cream into your mason jar and start shaking! I used 500ml, and it ended up making just over a cup of butter. But you can use really however much you like. I suggest doing this project when you have someone to share in the workout. I unfortunately attempted this solo and felt it the next morning.

After about 8-10 minutes it starts to turn into whipping cream. Keep shaking for atleast another 5 minutes or so and it will suddenly start to separate itself into butter and buttermilk. Now you can pour off the buttermilk into a seperate jar and store it for later baking or drinking.

Pour water into the mason jar containing your butter, just to cover it. Give it a gentle shake just to clean off all of the excess buttermilk, and strain out. Move your clean butter into a small bowl, and mix it around for about a minute to remove any trapped milk.

Salt to taste if you like, and there you have your own homemade butter!