Butter: Shaken, Not Stirred

In my own opinion, butter done by hand seemed to have a better flavor than when using the electric mixer. Maybe it’s just the slight extra work that goes into it though. Either way works well and is quite tasty.

Once again, your ingredients are one pint of heavy cream and salt, herbs, or spices to taste. Your tools this time will be a quart sized canning jar with a good lid, a largish bowl, a spatula, and your storage container. Are you ready? Here we go!

Your first step is to pour the cream into the canning jar and make sure your lid is good and tight.

Now start shaking it up good and hard. I had to keep switching hands and movements as it took about fifteen to twenty minutes for the first change to occur. This is where it got really thick and quite hard to shake. Take a short break and rest your arms.

 

Now get back to shaking and shaking and shaking until you get to the sudden separation of the curds and whey.

Now pour off the whey and dump your blob into your largish bowl.

This is where you mush and squeeze the blob to get out the excess liquids. This time, I did not rinse with additional water.

Now add in your salt, herbs, or spices to taste, mix well, and put it into your storage container.

As with the last batch we made, your storage time will vary depending on the temperatures in your storage area or your refrigerator. Fridge storage will produce a rock hard chunk. If you want to use it for dinner, it will need to thaw from early morning. Once again, it will last three to four weeks in the fridge, just pay attention to the smell.

If you want to avoid the frustration of rock hard butter, you can keep it on the counter with well sealing lid. It will not last as long due primarily to the warmer temperatures. Also, being much easier to spread, it will be eaten much quicker. Leaving it on the counter will reduce its `shelf life’ to about a week or two. Once again, pay attention to the smell.

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