Make Butter in a Sealed Container
Want to make butter easily? Hours of research and many trials show this is the cheapest and easiest way to make fresh butter without a churn.
- Gather your ingredients (below).
- Pour the cream into your container and seal the lid. Make sure that there is as little air inside as possible.
- Start shaking at a steady pace - about one shake per second.
- When the cream thickens to a paste, add a pinch of salt.
- Keep shaking, but do not open the container. This is a crucial time for the butter fats.
- When a liquid is formed, you should keep shaking steadily, about 100 more times.
- Place paper towel/cheesecloth over cup, and make a well.
- Slowly pour the liquid into the paper towel, and let the liquid drain into the cup below.
- Remove the butter from the cheesecloth or paper towel.
- Gently knead the butter, while running under very cold water to wash the butter, work the butter with your hand or utensil until all the milk is washed out and any liquid is clear,any milk left in will spoil the butter.
- Add salt to taste.
- Let cool and set overnight.
- Enjoy on crackers, toast, etc.
- It is very important to shake at a steady pace. Changes in speed will ruin your butter.
- Do not open after adding salt unless you want sour buttermilk.
Things You'll Need
- Regular (not heavy) whipping cream - 1 pint
- approximately 1 tsp. of salt
- medium-sized sealable plastic container (such as Tupperware), or a Mason Jar with a lid
- paper towel/cheesecloth