Directions

Pour 8 oz. of heavy whipping cream into a clean clear 16 oz. jar with a tight lid, I used a Mason Jar. Give each child their own jar and see who can make butter first. Have them shake the jar until it turns to a thick consistency, this is whipping cream. Just add a little sugar and you have a delicious whipped topping. Back to the butter… have them shake the jar some more until the liquid separates from the butter. They can dance around with the jar or just shake away until it turns to butter. When its ready it seems to turn instantly. You will notice a big chunk of yellow butter inside the jar when it’s done. There will still be liquid too, as this is the buttermilk. Pour the butter and buttermilk into a large strainer catching the buttermilk in a bowl. Pour the buttermilk into a glass, it’s delicious so drink up! Put the butter into a cold bowl with one cup of cold water. Using your hand, gently rinse the butter off by flipping it over and over until the water is cloudy. Drain the water and repeat until the water stays clear. Drain all the water from the butter and place it into a cold, clean and dry bowl. Refrigerate for 20 minutes. Take the butter out of the refrigerator and using the back of a spoon, cream the butter. You will notice more liquid being released from the butter as you cream it, just keep pouring the excess liquid out. Keep creaming the butter until no more liquid is released. Add salt to your taste (optional). It won’t need very much, just a sprinkle, but it really seems to bring out the flavor of the butter. The reason you want all the excess buttermilk removed is because it will cause the butter to go bad faster. Now that wasn’t a problem in my house, it was gone by the second day! http://www.InDianesKitchen.com