The weather hasn’t been particularly cooperative in Northern Michigan the last few days – this means we have had to do more indoor activities than my oldest really likes to do. She is really into science and how things work right now so we came up with this little activity to help use up some energy.
This project is fairly simple, all you really need is a mason jar and heavy whipping cream. I added a shaker ball to help agitate the fat molecules more and speed up the process. After adding everything to the jar it was time to shake. It only took about five minutes before I heard, “mom, this is just too hard!” I obviously didn’t have high expectations and thankfully she stayed interested when I took over shaking.
My daughter loved watching the different stages the cream formed during the separation process. When we had a ball of creamy yellow butter I poured off the buttermilk to use for baking later. The fresh butter will last in the refrigerator in an air tight container for up to three weeks. Although, after trying it on toast I don’t think it will last long for us!
- Fill mason jar halfway with heavy whipping cream (for reference I used a quart sized jar and a pint of cream).
- Shake vigorously until butter separates (it took about 20 minutes for us).
- Pour off buttermilk and store for use later or discard.
- Gently knead butter while rinsing until water runs clean.
- Add a 1/4 teaspoon of kosher salt to help preserve the butter.
- Use immediately or store in airtight container in fridge for up to three weeks.