Today's activity took us back to the Amish roots that we don't have.
I read somewhere how easy it was to make your own butter and how fun it could be with kids, so today I decided was the day to churn it up!
Sounds crazy right?
Here are the steps we followed.
1. Put some heavy cream into a jar with a screw top lid.
I let Maisy pour. She did pretty well!
2. Screw the lid on tightly and begin to shake it (and shake it and shake it).
Shaking it like a Polaroid picture for a VERY long time. Maisy bored of this a bit as you may imagine any child would if they were asked by their mother to CHURN BUTTER!
3. The cream has little globs of fat and protein. When you shake the jar, you get the fat and the protein that are moving around in the cream to stick together.
Checking out our progress.
Adding salt to the mixture for salted butter.
4.Keep shaking the cream back and forth until it thickens. In about 10 (ha!) minutes, it will turn to butter.
Okay, this is where our little project diverged from the directions. It seemed to take us about 50 minutes of shaking and rolling. This was about half way through when I thought we were about done, but I was way wrong. On a side note, we did have 3 jars going at once, so there was a lot of shaking going on around here! I made sure to have music on, so we could churn to some good tunes. (I realize how crazy that sentence sounds).
5. When you shake the jar, the little fat and protein globs in the cream hit each other and stick together, forming a larger and larger glob.
6. The glob is butter! The liquid that's leftover is buttermilk.
This is what it looks like when you are done. You have to keep on shaking and shaking and pouring off the buttermilk. Now I have real homemade buttermilk. I’m trying to figure out how best to use it.
You can also make butter in a mixer or food processor if you are looking to make your own butter in a less turn-of–the-century way. I have yet to try our butter, but it better be darn good!
Try it- we dare you!