Back to Dairying: Butter the Easy Way

Why make things complicated? If the hydro was out, how would you make butter? Simple answer - shake!! shake!! I discovered last week that you don't need a kitchen aid mixer, a food processer or an old fashioned butter churn to make butter. I cut my butter making time in half by using the two hands that Im well equipped with, a mason jar and a 1/2 L of cream. Simple recipe: put your cream in the jar, put on the lid and the ring, shake the life out of it for 10 minutes and you will find a lovely lump of butter in your jar! Scoop out the butter (make sure the butter particles are well compacted, if you aren't sure, shake longer), rinse it under cold water, squeezing it gently to get all the whey out, salt it down and enjoy! Youll yield about a 1/4c. butter and about a cup of buttermilk (so don't throw the leftover liquid out by any means)!

 Butter lump formed

 Salting it down

 Enjoying!!