Comments on: How to Make Butter with Nothing but Cream and a Jar

By: On the Feast of St. Brigid of Ireland |

On the Feast of St. Brigid of Ireland | — Thu, 02 Feb 2012 13:14:01 +0000

[...] Recalling this, the children and I had a wonderful time making our own homemade butter. [...]

By: Bunnie Girl

Bunnie Girl — Sun, 29 Jan 2012 20:47:47 +0000

Oh, Ps….

Your post is the only one that noted you may use Heavy Whipping Cream. Which is all I had. The others just say USE CREAM. Not sure if there is a difference, but I wanted to add that in case another reader was puzzled as I was. Thanks again!

By: Bunnie Girl

Bunnie Girl — Sun, 29 Jan 2012 20:44:13 +0000

Yippee! This city gurl is now a hand churned butter makin’ country gurl! Woo Hoo! Ok so I have to confess I was nearly calling you everything in the book…because when I took the lid off of my jar all that was there was whipped cream. I thought how is this thick nirvana going to let go of the jar to turn into anything else. I set the cold whipped cream in a jar down, in defeat, for a rest, just so happened to be near the stove top. Where the radiant heat was emanating…picked it back up and began to practice once again calling you names…when…all of a sudden…whack whack whomp. Get out! I couldn’t believe it. It really worked! So…I am so sorry for thinking I was too gullible once again to do something some faceless post told me to do on the internet…and I am SOOO sorry for trying to come up with names to call you…and well, I am just so sorry I doubted you! We had lobster tail with “home SHOOK” butter. I did add some sea salt to the rich creamy YELLOW butter. Thanks so much! You made our meal spectacular! (I don’t buy butter or margarine.) Who has lobster without butta? Well, from here on out I will always be able to make a pat or two. Thanks!

Lessons learned: Cold Whipped cream will take longer to shake. Second: is I only poured about a inch of heavy whipping cream into my 6 oz jam jar. You do need the space as the post tells you to “throw” the cream. And Lesson three…be respectful of all posts that teach you new things. You never know, you may end up with blessings in the measure of rich creamy yummy butter! Patience Grasshopper, Patience.

By: Tactical Intelligence

Tactical Intelligence — Wed, 28 Dec 2011 15:58:53 +0000

THanks for the comments Diane. I’m sure the Girl Scouts will love this.

By: diane

diane — Sun, 25 Dec 2011 15:33:02 +0000

I’m making biscuits today and wasn’t able to get buttermilk, so I made my own! Loved this method. It was very easy (although my arms are tired!). It took longer than I thought to go from whipped cream to butter, but it seems like once it got to the breaking point, the water released all at once. The bonus was that I was able to use the resulting butter in the recipe too!

I think I may do this with my Girl Scout troop as a fun exercise. Maybe we’ll bake some bread then make our own butter…

Thanks!
PS. I used 8oz of heavy cream (organic) in a pint sized jar.

By: brynn

brynn — Tue, 22 Nov 2011 22:26:35 +0000

This is NOT working!! I’ve been shaking forever! I even tried getting fresher cream – to no avail! What am I doing wrong? I followed the directions exactly!

By: huh?

huh? — Wed, 01 Jun 2011 03:29:18 +0000

is the link to the article about making goat butter broken for anyone else?

it keeps redirecting me back to this article.

By: Erich

Erich — Sun, 08 Aug 2010 18:58:17 +0000

Any brand should do as long as it’s HEAVY whipping cream. Be sure not to fill the jar up completely or it won’t give it enough room to wack itself back and forth withing the jar to create the cream and then finally the butter.

By: locNESS monster

locNESS monster — Sat, 07 Aug 2010 10:32:46 +0000

hey thabks will try it! p.s whats the best brand to use???

By: locNESS monster

locNESS monster — Sat, 07 Aug 2010 10:29:59 +0000

hey what brand do you think is the best to use? I just came back from a sience fair and tried it but it didnt work so am about to try this and thanks for the tip about the marbles it could come in handy!