Homemade Mason Jar Butter
Dips Spreads & Dressings
There are a variety of ways to make homemade butter and it’s fun to experiment with them. But this mason jar butter recipe is one of our favorites – it’s a great activity to do with kids since it’s easy for people of any age and skill level to make. Another bonus? All you need is a mason jar, heavy cream, salt and ice water! You’ll shake up delicious, creamy butter in no time – then you can enjoy using it in a dish or spreading it on toast or freshly baked muffins. A little more effort than just buying it at the store? Yes. Worth it? Absolutely! Share this easy butter recipe with family and friends on Facebook, Pinterest, Twitter or Instagram – and use our handle @cabotcheese when posting on Instagram.
To make about 1 cup of butter, pour the heavy cream into the mason jar, filling no more than halfway. Then put the lid on, ensuring it’s completely sealed.
Vigorously shake the jar for about 10 minutes, until the buttermilk separates from the butter. (Note: 3 minutes of shaking makes whipped cream, 6 minutes makes granules. After 8 minutes the buttermilk starts to separate, and in about 10 minutes the butter forms!)
Once the butter has formed, pour off the buttermilk and keep the butter solids in the jar. Save the buttermilk for baking or drinking.
Place the butter in a medium bowl and pour about ½ cup of ice water over the butter.
With a spoon or rubber spatula, knead the water around the butter. Pour off the cloudy water and repeat this process with ½ cup of ice water three or four times, until the poured off water is no longer cloudy.
If using salt, add it and work it into the butter.
Wrap the butter in cheesecloth and squeeze out any remaining buttermilk or water and form a ball. If you don’t have cheesecloth, simply use clean hands or a clean, thin dish towel.
Place butter in a container and serve. Store in the refrigerator.
You’ll love using this mason jar butter in a variety of recipes. For shrimp lovers, our Butter-Poached Shrimp with Beurre Blanc recipe is a must try! And if you’re looking for another fun way to make homemade butter, check out our Food Processor Butter recipe. Cabot is a co-operative of farm families and we work hard to produce our award-winning dairy products. We’d love to hear your feedback on this homemade butter recipe. If you have a chance, please rate and review it!
- 1 pint heavy cream (high fat content)
- ½ teaspoon salt, or to taste
- Ice water
- Quart sized Mason jar
- POUR the heavy cream into the Mason Jar, filling no more than half way and put the lid on.
- SHAKE the jar vigorously for approximately 10 minutes until the buttermilk separates from the butter. *Note: 3 minutes shaking makes whipped cream, 6 minutes makes granules, in 8 minutes the buttermilk starts to separate, and in approximately 10 minutes the butter has formed.
- POUR off the buttermilk keeping the butter solids in the jar. Save the buttermilk for baking or drinking.
- PLACE the butter in a medium bowl and pour about ½ cup of ice water over the butter. Using a spoon or rubber spatula to knead the water around the butter. Pour off the cloudy water and repeat this process with ½ cup of ice water, three or four times until the poured off water is no longer cloudy.
- ADD the salt if using and work it into the butter.
- WRAP the butter in cheesecloth and squeeze out any remaining buttermilk or water and form a ball. If you don’t have cheesecloth you can use clean hands or clean, thin dish towel.
- PLACE butter in a container and serve. Keep refrigerated.
- Serving Size
- 1/2 Ounce
- per serving
- 11 grams
- Saturated Fat
- 7 grams
- 40 milligrams
- 85 milligrams
- 1 grams
- 0 grams
- 1 grams
- 20 milligrams