The KaiKai Book

Learn how to make Homemade Butter in a Mason Jar in this fun pioneer activity for kids and adults alike! It's easy to churn your own butter and make your own buttermilk! How to make Mason Jar Butter: INGREDIENTS: 1 pint sized (16 oz) mason jar, 1 cup heavy cream (38% fat content), cold water. INSTRUCTIONS: 1. Pour heavy cream into the mason jar, filling it half-way full. Screw the lid on. 2. Shake mason jar for approximately 5-7 minutes. After the first 2 minutes you'll have whipped cream. Keep shaking until you hear that a lump has formed inside, and shake an additional 30-60 seconds after that. 3. Remove the solids from the jar. The remaining liquid is buttermilk. You can save that for other recipes, or discard it. 4. Place the solids into a small bowl. Pour cold water over the butter and use your hands to squish it into a ball. Discard water and repeat rinsing 2 times more. 5. At this point you have butter. You can add in things like salt, honey, and herbs to create flavored butters, or serve in its pure form as is.

Insider's Claudia Romeo traveled to Brittany, France to meet with Jean-Yves Bordier, a butter artisan who brought back to France the 19th-century technique of malaxage, using a big wooden wheel to knead the butter. To Jean-Yves, the malaxage is a more romantic way to make butter. At his workshop, everything is churned, kneaded, and shaped by hand.

Ingredients: 3 cups (24floz/720ml) heavy cream (high fat content), 1 teaspoon salt, 5 tablespoons Ice water. Instructions: Pour the cold cream into your food processor. You can also use an electric whisk or stand mixer. Whip the cream until it separates. After around 2 ½ minutes you will see it start to over whip and really thicken. Keep going. After around 4 minutes it should be fully separated. You can see yellow buttery solids and cloudy liquid at this point. Once it separates pour in your ice cold water. This helps separate the butter fully separate from the liquid (buttermilk) and you will see even more buttermilk appear. Place a sieve over a bowl and pour in the contents of the bowl. The liquid that remains is buttermilk. Save it in the fridge and use it in your baking or to marinade meat. Squeeze the butter solids in your hands to make sure there is NO more buttermilk in there. You want to remove it all otherwise your butter will be wet. Also you can squeeze it in a clean tea towel or a cheesecloth. Stir in some salt or flavors to your soft butter. This recipe will yield you over 2 sticks/ 10oz/ 300g of butter. Store in the fridge for 6 weeks and use in your baking, savory dishes or even on toast.

Homemade cultured butter ingredients: Heavy cream (35% fat content): 1 L, about 1 kg, Buttermilk: 60 g, 1/4 cup, Ferment for 1-2 days at the room temperature. After completely chilled in the fridge. Beat the cream in a mixer at the highest speed. 2-3 minutes later, butter is completely separated from the cream. The liquid left is buttermilk. Wash the butter with cold water. Shape it and store in the fridge.