I recently saw a post about making butter by shaking up cream in a jar. It made me wonder – if I used my tupperware cream whipper and just kept shaking it – would it turn to butter after the heavy cream stage (as I often fear)?
I read this post on Rodale’s Organic Life (a site I love and recommend reading) which involved putting cream and a marble into a mason jar and shaking and shaking it until the cream turned to butter. It’s an informative read about the process, butter vs margarine and so on but does it really work? The marble in the jar technique seemed to be the same as using our tupperware cream whipper (photo to right) so I gave that a go. I shook and shook and shook until I had very thick cream but no amount of shaking would turn it to butter. I hadn’t filled it too much so I don’t think that was the problem – I just physically couldn’t shake it hard enough to make it turn to butter. I don’t think the mason jar technique would have been any easier. With some now over whipped cream on my hands I was committed and moved onto the other option in the Rodale post which is using a stand mixer (ie the fancy Kitchen Aid). I did have to google ‘use the paddle attachment’. It’s the regular attachment you use in mixing. I tipped the semi whipped cream into the bowl and starting mixing. Instructions said mix until butter forms and made mention of buttermilk. How would I know when this happened? I mixed, mixed, mixed for a few minutes and then butter formed. It was very obvious – as below. I had butter and buttermilk.
The butter I formed into a fancy looking patty. I ended up freezing what we didn’t use straight away because the cream I used was close to it’s use by date and I didn’t assume turning it into butter would extend it’s shelf life. I’ve never used buttermilk before – it’s used in cooking in place of milk. I used it as a mayo replacement in a coleslaw & a blue cheese dressing which worked well.
I didn’t cost it out so I’m not sure how economic it would be to make butter when buying the cream. However I do love the fact that it’s easy to do and I now know I can make butter in just a few minutes if we run out. Assuming we have cream.