Why is this so satisfying to watch?
Want to make your own butter?
Remember: 1 quart (32 ounces) cream yields 1 pound (16 ounces) butter plus 2 cups buttermilk; 1 cup cream yields ½ cup butter plus about ½ cup buttermilk.
- Pour cream into the jar and screw on the lid. Shake jar until butter forms a soft lump, 15 to 20 minutes. (Or use a hand churn or electric device.)
- Pour contents of the jar into a fine mesh strainer and strain out the buttermilk, leaving the solid butter. Remove the lump of butter and wrap in plastic wrap.
- Add salt, if required, by kneading it into the solid butter – as shown in this video.