A simple, hands-on way to make butter using nothing more than a jar and a little patience. This is the most tactile method and a good one to do with children — you can feel and hear the transformation as it happens.From 500ml cream you’ll get roughly 200–250g butter plus fresh buttermilk.
Pour the cream into a large jar, filling it no more than halfway. This space is important as it allows the cream to move freely as you shake.
Secure the lid tightly and begin shaking the jar. After a few minutes, the cream will thicken into whipped cream. Keep going.
Separation
Continue shaking and you will feel and hear a sudden change — the mixture will loosen and a sloshing sound will develop. This is the moment the butter separates from the buttermilk.
Open the jar and strain off the buttermilk into a bowl. This can be used for baking or cooking.
Washing out remaining buttermilk
Transfer the butter to a bowl of iced water. Gently press and fold it in your hands to release any remaining buttermilk. Pour off the cloudy water and repeat until the water runs clear.
Salting and shaping
If using salt, work it evenly through the butter at this stage.
Shape as desired or store in a covered container in the fridge.
Notes
Using cream at room temperature speeds up the process and gives a better yield.
Washing the butter thoroughly improves its shelf life and flavour.
The finished butter will keep for several days in the fridge, longer if well salted.