How to Make Homemade Butter in a Mason Jar

Pour and Shake

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"Cooking" this fabulous conversation starter and delicious topping requires just everyday things and a killer arm workout. Simply pour cream into a jar and shake, shake, shake.

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And Shake Some More

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After a few minutes of shaking, you’ll stop hearing the sloshing noise. That means you have whipped cream (as pictured). But if you keep shaking for a few minutes, and the sloshing noise will start again.

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Test the Texture

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Then you'll have a clump of butter surrounded by liquid. How does it work? Allow me to go a little science professor-y on you. When you shake the cream, the fat globules collide into each other, causing the water to separate from butterfat. You're left with butter and buttermilk.

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Drain the Buttermilk

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Just make sure you separate the butter from the buttermilk by draining it from the jar. That way, it won't spoil as quickly. Save the buttermilk in a separate jar for other uses like buttermilk pancakes.

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Clean the Butter

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Get rid of any excess buttermilk by gently kneading the butter in a dish of ice cold water.

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Add Flavor

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The best part about homemade butter — besides its superior taste and arm-toning benefits — is that you can flavor it however you want. Think Texas Roadhouse-inspired cinnamon butter, or maybe a savory version with lemon and garlic. Just follow the steps for plain butter, and stir in your desired flavors later.

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Spread on Your Food of Choice

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I, for one, opted for lightly salted, honey lavender, and cinnamon, spread generously on a sliced baguette.

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