You’re welcome! I’m glad you gave it a try!

Thank you for your very kind comment! Please let me know if it works with the ice cube! I’m curious!

We did this in 4th grade with an amazing teacher who always had something new and creative in her classroom. I was fairly certain we used baby food jars and a cube of ice, of course we weren’t after the buttermilk necessarily. I could be wrong but it definitely accomplishes the agitating and pours off with everything else while getting it cold!? I’m no scientist, but that’s what I’m going to try. I couldn’t remember what type cream, that’s how I found this post. I won’t say or try to figure how long ago that was but it’s def great to see there are teachers still doing stuff like this in their classrooms. Ty for the information, and thank you for what you do. I’m sure it’s a challenge and a blessing. They do not pay the majority of you near what you are worth!

I’m glad our post helped you get it right!

Thank you!

Great thinking Sienna!

I’ve never tried freezing homemade butter, so I’m really not sure, Michelle. Sorry!

Oh, great! So glad you had success, Elena!

You can give it a try, but I believe you need regular cream with a high fat content to make butter.

Can you use evaporated milk to make butter?

That ain’t butter.

Hi Deanna! I’ve just asked in a blogging group filled with parents and teachers, and the teachers say when they make it in the classroom, they don’t rinse the butter. Rinsing is important if you’re going to store the butter for more than a day or so because it will spoil quickly if you don’t rinse the buttermilk away. If it’s all going to be eaten right away, as it would be for a classroom experiment, it’s fine not to rinse it. 🙂

I don’t believe it would be the same, Roshni. The cream I use has a much higher concentration of fat in it, which wouldn’t be present in milk.

It was satisfying to see and feel the buttermilk run out of the blob. I did this project in kindergarten and wanted to do it again, and now it helps me get my anger out safe.

No, you need to use whipping cream (also known as heavy cream or 35% m.f. cream), Mae. It’s the amount of fat in the cream that enables you to turn it into butter. Half and half doesn’t have enough fat in it.

Hi, I know ive been asking a lot but can you use half and half?

She did her best to help us Teressa.

Wow that was quick!! Thanks. Me and my mom want to make it but im not sure if we’ll eat a lot of it within a few days. Also, how does it taste unsalted? i like the sticks of unsalted butter but does it taste to same?

Sure. Make as much or as little as you need, Mae! Salt it after you’ve rinsed and drained it. You won’t need much at all if you’re just making a bit.

I’ve heard that at room temperature the process will happen more quickly.

I have seen someone else mention that (leaving the cream out the night before) to enhance flavor.

Thank you so much for your tip. I am definitely going to make this again. Thanks!

Hmmm… Did you use 35% m.f. cream, Amy? The only reason I can think for it not working is that perhaps you used 10 or 18% m.f. If you use the 35 (whipping cream or heavy cream), it should turn into butter quickly in a blender or food processor.

I use to churn butter in a little daisy churn for my Mom. She would buy cream from a farmer friend. She loved the butter milk to drink. Had to laugh at the girls that wondered where the buttermilk came from. Our children just don’t know about those things. This is a great idea and will do this with my great grandson when he visits.

Glad you enjoyed it!

That’s the milk you are referring to. From milk you get the cream, from cream you get the butter.

I do this a couple times a year. I whip a quart of cream and usually get about 1 1/2 – 2 cups of butter (plus the “buttermilk” or whey).

Just a note, the buttermilk made here is NOT the cultured buttermilk used in buttermilk biscuits or soda bread. They are NOT interchangeable. However you CAN use it in any baking that calls for milk. (I compare it to a sweet skim milk.)

My 16 yr old never thought she liked “real butter” (we usually use margarine) until she had some the first time I made it…

HI , I have been eating about a Lb. of butter a week for ever ( I am 73) … I take a stick of Butter and Microwave it ( wrapped ) for TEN Secounds,then put on it’s side and add 6 secounds , check consistancy should be Much softer . Comes in handy when the meal is ready and Butter is still in Fridge Have Fun

Yes! Let the whipping cream come to room temp before shaking and it will make much faster…around 5 minutes! with my class of 1st graders, I take an empty water bottle and pour in the cream, put the lid back on and shake, shake shake! The bottle is clear, so the kiddos could see, and then I simply remove the cap and pour out the “buttermilk,” and then cut off the top of the bottle to reveal the butter! It’s simple and NO MESS to clean up! Just the scissors, or knife. We use a plastic knife, or spoon to put the butter on crackers, or bread. When finished, just toss it all – works beautifully! Our last Thanksgiving feast, I made the “cornbread,” which is made from grits in the back of Sara Morton’s Day – A Day in the Life of a Pilgrim Girl.

It will keep for a couple of days if refrigerated, Hillary.

Our marbles caused the jar to break – whipped cream/butter flew all over the room and my 5 year old, who had been shaking the jar slipped in the mess and landed on her rump in the middle of the mess.

Great fun, I recommend trying it, but sans marbles!

I’m not sure about the missing steps you’re referring to, Teressa.

There isn’t buttermilk in the recipe, Waynette. It’s just cream that you put in the jar. When you shake the jar, the cream will separate into a liquid and a solid. The solid is butter, and the liquid is buttermilk. You pour the buttermilk off, and you’re left with butter. 🙂

Not sure about the tupperware container, more chance of the lid popping off. How about a plastic peanut butter jar, or a Kraft Marshmallow creme jar. Those are now made of plastic.

I’m not sure what the ratio would be, Richelle, but a common substitute for buttermilk is to add a bit of vinegar or lemon juice to regular milk. You’d have to google it to see what the exact amounts are though.

How can something made with margarine be called “home-made butter”?

I really don’t know, Kate. You could hit Google, and see if you can find an answer there though. Sorry!

Most of the readily available cream here in Texas contains carrageenan. Will this process still work if I use cream with carrageenan?

My mother made butter like Nadine’s recipe and it was awesome!! I may try the other as a project for my grandson.

Peggy, I read all the comments, and someone mentioned this butter makes great cookies.

10 minutes is how long it usually takes us without marbles.

I’m not sure, Peggy. I’ve never tried baking with it.

I think it might interfere with the process, Pam. I would add it at the end. It’s easy to stir it in for even distribution.

My butter churn has wood for agitation. A clothes pin is a great idea!

Can the salt just be added at the start of the process or will that keep it from ‘churning’ into clumps? I would think it would be more evenly distributed if you added it to the cream at the start.

I don’t think I would use the marbles. Marbles could/will break the glass or chip it. I guess I rather just mix it with a blender.

It’s delicious without salt, but you can certainly add some if you want to.

I’m really not sure, Joanne. We’ve never measured. Sorry!

Cream left out overnight will give the resulting butter a stronger flavor (fresh cream equals ‘sweet cream’ butter) as it begins to sour which some folks prefer.

Milk will not create butter. It must be the cream off the top of fresh raw milk or straight cream from the store (not half and half). Depending on the breed of goat (some, just as with cows, produce more cream than others) and the fact that goat milk creams slowly (takes much longer for the cream to rise to the top than cow’s milk), makes it more difficult to collect the cream from raw goat’s milk.

Homemade butter must be rinsed thoroughly in cold water until all the whey (also called buttermilk, not the same as the cultured product bought in stores) is gone. We pour off all the whey, let the mixer beat a little more until it clumps up onto the beater blade. Removing the bowl from the mixer, we take a rice spatula to press and ‘knead’ the whey out of the butter, rinsing with COLD water (warm water will begin to melt the butter) until it runs clear.

Any whey will turn sour quickly and contribute to butter’s rancidity.

For this reason, we only leave out on the counter the butter we will use in one day and freeze the rest in flexible silicone muffin pans (pressing the soft butter into the cups with the rice spatula). After the individual ‘muffins’ freeze, we pop them out, put them in freezer storage bags and label them with a date and return them to the freezer.

We don’t salt our butter, but it’s easy to salt to taste right after rinsing and kneading. Homemade butter makes wonderful cookies! —Angie from Douglas Falls Creamery on FB

I can’t exactly understand your question, but I’ll take a guess. It doesn’t keep long as there are no preservatives in it. If you’re not going to eat it all in one day, keep it in the fridge. It will likely be a small amount, and will soften quickly if you set it out on the counter for a few minutes before using it.

Add the salt after, Roxanne. It might interfere with the process. Plus, you’ll want to taste the butter as you’re adding the salt so you’ll know how much is right. You can try adding juice, but you’ll likely end up with very wet, mucky butter.

When you’re finished, you’re left with a lump of butter in a pool of white liquid. That liquid is the buttermilk, Misty. You can use it in your baking if you like.

Yep! You’ll get butter! 🙂

That was my question .. is there another alternative to shaking it instead? So if I beat it with a hand mixer or with a kitchen aid machine it would get the same result as well? I’m sure it would not use the marbles right ? Lol

That’s what I was thinking where does the buttermilk come into play it was mentioned in the ingredients

They add extra agitation, and speed up the process. Completely optional, Valerie.

Can you get “heavy cream” from a goat, Danny? The fat content is key. You couldn’t do this with regular cow’s milk. It has to be high-fat, heavy cream.

The butter itself repels the water, Brandie. The liquid rinses away, and you’re left with your “clean” blob of butter.

Maybe you’re thinking of homemade sour cream, John?

Store-bought heavy cream is what we use. 🙂

Someone commented earlier on my fb page saying they use a tupperware container, Carol. You could try that. 🙂

Ok, I have to do this with the hooligans. With fresh bread machine dinner rolls! Mmmmmm. Must put that on our fall activity list!
I’ve heard about putting a clean penny in the jar, Barbara. It might be a bit lighter than the marble?

How fun! I’ve never done this with the Hooligans! Just with my own fam and friends. I think we’ll have to make some here this fall, and do our bread machine dinner rolls to go along with the butter! That’ll be such a nice fall lunch! I am SO excited that the Hooligans are coming back on Tuesday, Barbara!! I’m really sorry that summer is over and that my boys have to go back to school, but I can’t wait to get back into little people crafts and activities! j.

Perfect timing, indeed! And what’s funny is that this wasn’t even supposed to be posted! It’s a really old post, and I was editing some behind the scenes things on the blog tonight, and somehow this slipped through to my fb page! It was fate I guess!
It probably takes about 10 minutes of shaking, Jennifer. If you have herbs in your garden, you can chop some leaves up and add to the finished butter. That’s really good too!