Over the month of January, I was blessed to teach a course all about food. From the biology of how plants & crops grow, how we harvest & transport, how we process, package & advertise our food, and finally, how we prepare food in our own kitchen.
Sound like fun?
One of the things we did during the course was make butter.
I had never made butter before, and I thought it would be fun to do alongside a class period that looked at historical approaches to cooking and preparing food.
Before class, I prepared a small quart jar by washing it well and sterilizing it in warm water. Then, I added 1 C whipping cream and a dash of salt.
I closed the lid, and brought it into my classroom.
The students passed it around the room, each giving it a shake for a few moments before passing it along to their peers. After about 20 minutes, we had butter!
Then, I used the butter the next day to make them breakfast. They really enjoyed that.
- 1 C whipping cream
- salt, optional
- Glass canning jar, or a jar with a tight lid
Pour the cold whipping cream into a glass canning jar that is cleaned and sterilized. Sprinkle in a dash of salt. Seal tightly.
You’ll need to shake for about 20 minutes until the cream solidifies.
When you have a solid, decant the liquid (that’s buttermilk… use that for pancakes!) and if desired, shape the butter into a stick. Alternatively, you can keep it in the jar you made it in.
Use as you would with store-purchased butter.