Who’da thunk you could make your own butter in less than a half hour.
This is a great activity to do with kids to help them experience how their food is made and where it comes from. Try it at home as a rainy day or Earth Dinner activity, or consider visiting your local school classrooms during Farm to School Month and help the children shake up their own butter for an afternoon snack. This is a fantastic way to help children learn where our food comes from and experience making it themselves.
This is all you need:
- 4 oz. Organic Valley Heavy Whipping Cream
- 1 pt. size mason jar with a lid
This is what you do:
- Pour Organic Valley liquid cream into jar and close lid tightly.
- Shake until the liquid turns to whipped cream. Sample the cream—it won’t be sweet. (If you want, you could stop here, whisk in powdered sugar a bit at a time until you reach your desired sweetness, then enjoy your homemade whipped cream on fresh fruit or chocolate dessert!)
- Put the lid back on tightly and continue to SHAKE, SHAKE, SHAKE!
- The butter is ready when you see two products in the jar—a ball of yellow butter and thin buttermilk.
- Pour off the buttermilk. Sample if you like and use it for cooking or baking—delicious in pancakes!
- Wash the ball of butter under cold running water and squeeze into a solid form. This is a good time to knead other ingredients into the butter using a resealable plastic bag (see serving suggestions).
- Spread on your favorite bread or cracker and taste the buttery delight.
Hint: The colder the cream, the longer it takes to make butter. Let the cream sit at room temperature for 15 to 30 minutes before beginning the activity.
- Refrigerate the buttermilk to use for cooking or baking—delicious in pancakes, or use it in recipes for muffins and biscuits.
- For special meals, have kids or guests make the butter and form it into a fun shape for the table.
- Create “compound” butters with special ingredients such as garlic, honey, dill, salt, chives, etc.
- Find recipes featuring butter in Organic Valley’s recipe database at www.organicvalley.coop/recipes.
Why and how can liquid transform into a solid?
When raw milk is left to stand, it separates into skim milk and cream. The cream has proteins and fats in it. When you shake the cream, the fat sticks together to form butter, leaving behind liquid buttermilk, which contains the proteins.