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Learn how to make Homemade Butter in a Mason Jar in this fun old fashioned activity for kids and adults alike! It’s easy to churn your own butter and make your own buttermilk!

Homemade Butter  in a mason jar

I grew up in the Western United States and there’s a lot of celebration of the heritage of the American West and the pioneer heritage that populated and developed the area into what it is today. One of the activities that we seemed to always do in pioneer celebrations in the community and at school was to make our own butte using mason jars.

Homemade butter can be made a variety of different ways, but a mason jar makes a fun, and accessible activity for people of any age and skill level. All you need is a jar and some heavy cream.

A ball of fresh homemade butter on a cutting board with a knife, a mason jar of cream, and slices of bread behind it

What size of jar should I use?

You can use any size of jar you want. When I was little I often did this activity using clean baby food jars. Baby food jars are a bit easier for little hands to work with so consider using them if you are doing this activity with smaller children. The recipe is altered depending on the size of jar you use. You only want to fill the jar half-way with heavy cream. You need space in the jar for the cream to be able to churn into butter.

Can I make unsalted and salted butter?

As written, the recipe is for unsalted butter. Want salted butter? Add a bit of salt to the cream before shaking (up to 1/4 teaspoon salt per 1 cup cream). Once your butter is churned you can also add in herbs, honey, and other flavorings for some gourmet butter options.

Homemade Butter on a slice of bread

How should I store my homemade butter? How long will it last?

The butter will stay good for 3-5 days at room temperature, and about 7-10 days refrigerated. Store it with the lid on. The liquid leftover after the butter forms is buttermilk! You can also store this in the fridge for about a week for later use. I highly recommend using it in my Chocolate Cake recipe.

PRO TIP: if you want to speed up the churning process, add a clean marble to your jar or something else small and clean. This will work as an agitator and help churn the butter a bit faster.

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

A ball of homemade butter on a cutting board with a butter knife and a jar of cream in the background
Learn how to make Homemade Butter in a Mason Jar in this fun old fashioned activity for kids and adults alike! It's easy to churn your own butter and make your own buttermilk!
Prep Time 12 minutes
Total Time 12 minutes
Ingredients
  • 1 pint sized 16 oz mason jar
  • 1 cup heavy cream 38% fat content
  • cold water
Instructions
  • Pour heavy cream into the mason jar, filling it half-way full. Screw the lid on.
  • 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.
  • Remove the solids from the jar. The remaining liquid is buttermilk. You can save that for other recipes, or discard it.
  • 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.
  • 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.
Notes

Nutrition

Calories: 410kcal | Carbohydrates: 3g | Protein: 2g | Fat: 44g | Saturated Fat: 27g | Cholesterol: 163mg | Sodium: 45mg | Potassium: 89mg | Vitamin A: 1750IU | Calcium: 77mg
Course: Side
Keyword: Homemade Butter

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Stella

Oh my goodness it worked!!! I’m so excited to try it on my homemade bread!

5 stars
Why is the butter only good for 7-10 days refrigerated?

Kevin

No preservatives

I honestly never knew it was this easy to make butter at home. Thanks for sharing!

Pauline

5 stars
What a fun way to make your own butter! Plus the arm exercise from all that shaking of the jar! ??

Rachel

Thanks for the recipe!! Worked great on my first try (it took a little longer than recipe says though). I’ve always wanted to try making my own butter and this was super easy to do. ?

Alex

5 stars
8oz jar, filled halfway. Took more like 20 minutes because I didn’t use a marble or anything. Seasoned it after.. butter is soft and honestly delicious. Gonna use it on the turkey.

Janet

Can you use a stand mixer or does it have to Be shaken by hand?

Debbie Shepherd

5 stars
Could you use a mixer.

You can make butter in a stand mixer too.

Deborh Franks

Fun for your kids too make.

Bonnie

Can it be frozen?

Yup (:

Cailey Wood

I haven’t tried this yet but I am excited to! I just have one quick question, does the cream have to be a specific temperature? I’ve seen some recipes say that it had to be left out at room temp. for an hour before starting and some that say it should come right from the fridge.

James welker

I just did this for the first time since I was a child. Mine came right out of the fridge and I believe that is why it took about three times the time and effort. But the experience for our fosters was invaluable. They absolutely loved it.

Bonnie

When can I add honey or herbs to the butter to flavor it? Before shaking or after butter is formed?

Making your own homemade butter is definitely one of the most satisfying things one can do. It’s also a good family activity, we use mason jars and have a quick game of who can shake up butter the quickest. Haha

Crystal

I found cooks heavy cream at a steal of a price today so I bought a case. I have tried twice making butter in mason jars and never got any solid. I then put it in the ninja and after 20 mins still no solid. Am I missing something? Should the cream be room temp or cold first?

CJ Settle

I had success om my second try today using a pint mason jar. I found that once the cream gets very whipped it filled the jar and would not form a solid. I removed the lid and beat the heavy cream with a plastic spoon and it almost immediately became a solid which I was able to work with. Tastes great! I will try adding a marble to the jar next time to see if that does the trick without having to use the spoon at the end of the process.

Aimee Konkol

5 stars
Be careful with the marble in a glass jar. You can try the spring type ball that comes with shake makers. Less chance of jar breaking. Also, had same thing happen with my butter doesnt seem like it is working but just keep shaking it will ball up in about a minute or so.

Morgan W

Thank you for your help. First try here and mine was just whipped cream until I beat it with a spoon. Then I put it back in the jar for 30-60 seconds and it came out perfect. You are a dinner saver today my friend ?

c

Try using a quart jar instead of the marble.

5 stars
I have been using thestayathomchef for a while now I use heavy cream a lot so I am super exited for this recipe.

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