how to make butter out of cream?

Question

Hi i was just wondering if anyone can tell me the way to make butter out of cream?? all answers appreciated!! Best answer will be chosen after i try it and it works thankyou to all

Answer 1

Ohhh making butter is so much fun!!! The easiest and funnest way is to take a mason jar with the lid and a wooden clothespin (the kind that is one solid piece of wood works best, but all you really need is an agitator so be creative if you have to, just be sure whatever you use is clean or better yet new.) Pour about 1 cup of cream into the mason jar and place the agitator in. Screw the lid on the jar and shake shake shake. After shaking for several minutes you will get whipped cream (if you decide you want whipped cream add a little sugar and stop here). To get butter keep shaking you will soon notice the cream begins to clot, within a minute or 2 you will have butter!

Answer 2

1 to 2 cups heavy whipping cream

Fit food processor with plastic blade, whisk, or normal chopping blade. Fill food processor about 1/4 - 1/2 full. Blend. The cream will go through the following stages: Sloshy, frothy, soft whipped cream, firm whipped cream, coarse whipped cream. Then, suddenly, the cream will seize, its smooth shape will collapse, and the whirring will change to sloshing. The butter is now fine grained bits of butter in buttermilk, and a few seconds later, a glob of yellowish butter will separate from milky buttermilk. Drain the buttermilk.

You can eat the butter now -- it has a light taste -- though it will store better if you wash and work it. Add 1/2 cup (100 mL) of ice-cold water, and blend further. Discard wash water and repeat until the wash water is clear. Now, work butter to remove suspended water. Either place damp butter into a cool bowl and knead with a potato masher or two forks; or put in large covered jar, and shake or tumble. Continue working, pouring out the water occasionally, until most of the water is removed. The butter is now ready. Put butter in a butter crock, ramekins, or roll in waxy freezer paper.

Answer 3

cream needs to be whipped up until it looses its fluidity & the fat globules mass together ,the resulting solid mass is butter,there are so many ways this can be done,if i need a very small quantity, as for a few toast,i whip the cream in a bowl with a fork,larger quantities can be done in a kitchen liquidiser.fresh butter tastes great but has poor keeping quality,wash in several changes of ice cold water & add a pinch of salt to keep it fresh for longer.