Have you made homemade butter? It is so easy using this simple technique!
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Cheese features pretty highly in my diet - like a lot of low-carbers! So I recently decided that I might try and make my own cheese! I recently bought this cheese-making kit - and the very first recipe was for "Shake Butter"! It doesn't require any special equipment and I thought it was a great place to start. Store-bought butter is of course low carb, but I thought it would be fun to try making my own. It's especially good for spreading over some low carb bread!
How to Make Homemade Butter
You'll need a sturdy plastic bottle with lid, heavy cream, and some (clean!) marbles. Actually the marbles are optional but I read that it makes the process faster! Oh and I did try making it in a glass jar - but the marbles broke the glass!
Add the cream and marbles to the bottle, screw the lid on tight, and get shaking. You could get the kids to help you as there are no special skills involved!
Stage one - whipped cream will form (which isn't much of a surprise!)
As you keep shaking it will get thicker - like very stiff whisked cream.
The mixture will be super thick, but keep shaking! Soon it will look almost like it has split, but that's OK.
Soon you will start to hear liquid - that's the buttermilk coming out! And I didn't scrape down the sides of the bottle, that happens in the process.
Drain away the buttermilk, then add a little salt and ice cold water to the bottle.
Close the lid, shake a few times, and drain again. Ta-da - butter! Remove the marbles, and transfer to a dish.
The butter has a wonderfully soft texture. Try it on low carb bread, steak or cooked vegetables!
📖 Recipe
How to Make Homemade Butter
Ingredients
Step-by-Step Instructions
- Add the cream to a sturdy plastic bottle with lid, together with two clean marbles. Screw the lid on tight, and get shaking.
- At first it will form whipped cream, then as you keep shaking it will get thicker.
- Soon you will start to hear liquid – that’s the buttermilk coming out.
- Drain away the buttermilk, then add salt and ice cold water to the bottle. Close the lid, shake a few times, and drain again.
- Remove the marbles and spoon into a dish. Store in the fridge until required.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
Betty Jansen says
I made this in a glass jar at my grandma's when I was a kid. I sat in a chair and bounced it on my legs. The cream came from my grandpa's seporatar. He had his own milk cows, that he milked twice a day. The seporatar divided the buttermilk from the cream that was used for the butter. No marbles. My mother drank the buttermilk. We added salt after the butter was made, but I like your way better.
Georgina says
Your grandma must have had a sturdier glass jar than me, then!!! Awesome story, though. Thanks for sharing!
Gini says
We did this too - as children we lived on my uncle's farm of Jersey cows and made butter (in teeny tiny quantities !) in rinsed-out fish paste jars! No marbles then, but I'm tempted to try this way which sounds much easier. Lovely childhood memories, thank you.
Georgina says
Sounds wonderful!