June 17, 2011
Make your Own Butter
Susan and an attendant girl, whose inferior appearance informed Fanny, to her great surprise, that she had previously seen the upper servant, brought in everything necessary for the meal; Susan looking, as she put the kettle on the fire and glanced at her sister, as if divided between the agreeable triumph of shewing her activity and usefulness, and the dread of being thought to demean herself by such an office. "She had been into the kitchen," she said, "to hurry Sally and help make the toast, and spread the bread and butter, or she did not know when they should have got tea, and she was sure her sister must want something after her journey." Mansfield Park



- Regular (not heavy) whipping cream - 1 pint
- approximately 1 tsp. of salt
- medium-sized sealable plastic container (such as Tupperware), or a Mason Jar with a lid
- 1 cup or bowl
- paper towel/cheese cloth
- refrigerator
- Gather your ingredients (below).
- Pour the cream into your container and seal the lid. Make sure that there is as little air inside aspossible.
- Start shaking at a steady pace - about one shake per second.(It is very important to shake at a steady pace.Changes in speed will ruin your butter.)
- When the cream thickens to a paste, add a pinch of salt.
- Keep shaking, but do not open the container. This is a crucial time for the butter fats.
- When a liquid is formed, you should keep shaking steadily, about 100 more times.
- Place paper towel/cheese cloth over cup, and make a well.
- Slowly pour the liquid into the paper towel, and let the liquid drain into the cup below.
- Remove the butter from the cheese cloth or paper towel.
- Gently knead the butter, while running under very cold water to wash the butter, work the butter with yourhand or utensil until all the milk is washed out and any liquid is clear,any milk left in will spoil the butter.
- Add salt to taste. (Do not open after adding salt unless you want sour buttermilk.)
- Let cool and set overnight.
- Enjoy on crackers, toast, etc.

- Purchase a container or more of heavy cream. Try to find plain cream without added sugar.You will want to buy a lotof heavy cream because the amount of butter is smaller than the amount of cream used. One gallon of cream will produce approximately three pounds of butter
- Chill your bowl in the refrigerator prior to butter making.
- Pour the cream into a bowl. Whip it using an electric mixer until it gets stiff. It won't be as stiff as astick of butter yet.
- It will go through different stages- the first two are pretty self-explanatory.
- Frothy Milk Stage.
- Whipped Cream Stage.
- Break Stage(This is where the whipped cream appears very dry looking)
- Break Down Stage-Continuous whipping will cause the air cells to collapse into, BUTTER.
- It might get stuck to the whisk. Drain some liquid and repeat. The liquid you drain off is buttermilk. Addback an equal amount of clean water to the forming butter
- Chill the butter in the refrigerator for an hour. If it is not hard, drain more liquid out and refrigerate again. Taste the butter and if it doesn't taste like butter but like cream, whip it some more.