Butter in a Mason Jar

The best kids’ project on the whole homestead — and it takes about ten minutes.

Ingredients

• 1 cup heavy whipping cream (240ml)
• 1/4 teaspoon fine sea salt, optional

Method

1. Let cream come to room temperature (about 65°F/18°C), roughly 30 minutes. Cold cream takes much longer to churn.
2. Pour into a wide-mouth pint mason jar, seal, and shake.
3. The cream will pass through whipped cream, then look broken and sloshy, then suddenly separate into a bright yellow solid and a thin white liquid.
4. Pour off the buttermilk (save it for pancakes or sourdough) and knead the butter to press out remaining liquid.
5. Salt if desired.

One cup of cream yields about four ounces (113g) of butter with a noticeably richer flavor than anything store-bought.