Here is my sons recipie for homemade butter


freeze a small babyfood jar with lid til frosty
fill 1/2 full with heavy cream, and shake until butter
forms and enjoy !

Terri in Baudette

Terri, you son sounds like an experimetner like myself

These tricks excite me. How does it taste, and what's the texture like? I might try something like this for other ideas!

Wa'il

This butter tastes like butter from the store but has no salt.
A good thing if high blood pressure is a problem.
The texture is like butter too, not quite sure how to calculater
the fat content though.
It is also fun for the younger ones.

terri in Baudette

Really? In that case, your son has discovered a true low-fat butter, without hydrogination!!!!

I'll try it soon and experiment with adding garlic, to make garlic butter!

Wa'il

Cream is the fat skimmed off of milk. How can butter made from cram be low-fat?
It is pure fat - though very tasty.

Karen B.

Karen, you're right. I should have said lower fat, not low-fat.

I haven't done this yet, but if it works like I expect, you will need to fill half a babyfood jar, and by shaking it, it should double in volume. In addition, the cream is lower in fat than butter, less than half the fat per cup.

So if this thing works as an acceptable butter substitute, it will be about 1/4th of the fat in butter, 50% dute to whipping/shaking, and 50 % due to the cream having less fat.

Not that I need a fat substitute, but this may generate some interesting creations for the mad-scientist in me.

Wa'il

Whipping cream will turn to butter very quickly as many folks have unhappily discovered right before dinnertime and the guests are waiting for dessert to be served. Overbeating, warm room temp. warm beaters & bowl etc will all contribute. And you don't end up with whipped butter, you get the fat separated out in clumps from the whey or "buttermilk" ...

That's why the mantra for whipping cream is to chill the bowl and beaters, and make sure the cream itself is cold, cold, cold. That's another reason why some manufacturers add the dextrose, gums, sorbate etc to commercial whipping creams ... it's to keep the fat globules dispersed evenly throughout the cream so they're less likely to clump, and so less risk of turning to butter. But it still happens. (ironically, the additives that prevent the cream from separating also make it harder to whip. )

Having the cream somewhat warm (a small amount in a small jar would warm to room temp fairly quickly) then agitating .. either by beating or shaking in a jar .. will cause the fat to clump together and separate out from the liquid. The whey ("buttermilk") could be saved and used in cooking, sauces, soup etc.

Word of warning, since it has happened to me ... it turns to butter in the twinkling of an eye! You will be whipping the cream, and think to yourself, "Oh, it's not quite thick enough" ... and so beat a little longer .... And next thing you know, it's separated into clumps ... and if you keep beating you end up with a ball of butter wrapped around the beaters, and a bowl full of liquid that is spattering all over you and the kitchen. Beware!!!

Doreen

Try adding garlic powder, or freshly chopped(not out of a Jar)as it has more carbs for some reason.
Or you can add nutmeg if using on low carb french toast.

did this experiment last month with 20 kindergartners. we jumped around in a circle for 30 min. singing songs and jumping up and down to shake the cream. after it was solid, it is advised to rinse in a very cold water bath to get rid of the whey. adding flavours and/or salt after the process is advised, sometimes they can lengthen the process.
just my 2c.
brenda