320 comments
Prep Time: 10 minutes
Total Time: 10 minutes
Ingredients:
Heavy cream (avoid ultra-pasteurized)
Directions:
1. Fill a jar halfway with heavy cream. Then, screw the lid on firmly (a canning jar works well for this purpose).
2. Start shaking the jar back and forth. After several minutes, the cream will thicken and turn into whipped cream. Keep shaking until the whipped cream is replaced with a yellow glob (butter) and a separate liquid (buttermilk).
3. Pour the buttermilk out of the jar, and use it in any recipe that calls for buttermilk.
To Use the Butter: Knead it under cold water for a couple minutes to remove any remaining buttermilk (it will spoil very quickly, if you don't). Then, salt (if desired), and store in the refrigerator until you're ready to use it.
OR
Buttermilk Substitute
Prep Time: 5 minutes
Total Time: 5 minutes
Ingredients:
Milk (just under one cup)
1 Tablespoon white vinegar or lemon juice
Directions:
1. Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup.
2. Add enough milk to bring the liquid up to the one-cup line.
3. Let stand for five minute. Then, use as much as your recipe calls for.
Submitted by Arlene from Kansas
by PLG24
March 01, 2013
ty
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by TINAMYERS
September 03, 2012
wow..this is what our family definately can use..ty
by AZACOB
August 09, 2012
by BOOBEAT1984
June 08, 2012
by FAMJR
March 22, 2012
by WCSTONE
March 22, 2012
Can you use the second method with skim milk? That's all I have in the frig usually.
by TLCROCKETT
March 22, 2012
You must use ranch dressing out of the bottle instead of making it and the same thing with cornbread. I can't imagine not having a use for it.
by 92651
March 21, 2012
Thanks. I can never find this in the store when I need it so now I can make my own.
by CHRISUSA46
March 21, 2012
have used the vinegar/lemon juice method; not sure of the shaking method....
by LURKER#1
March 21, 2012
Haven't done this since I was a kid with fresh farm milk that the cream was skimmed off for this.
by NDAKOTA BLUE
March 21, 2012
I've used the easy 2nd suggestion, but the first recipe is new to me, and I imagine it would be excellent in choc. cake or sweet rolls.
by BARINSKY
March 21, 2012
If my family and I liked buttermilk, I might give this a try just for the exercise. But, think I'll have to pass on this one. Thanks anyway.
by DRAGONFAIRY2
March 21, 2012
Thank you so much Butter milk is so expensive with this recipe I can save a lot of money
by LISALJOST
March 21, 2012
I don't use it much so just buy the powder mix that you add water to. It keeps in the fridge and lasts forever.
by SCHEEPY
March 21, 2012
by BLIZZARINO
March 21, 2012
the second version we are more likely to have on hand as opposed to having heavy cream on hand, but both versions are good to know! Thanks.
by NAPOLEONBAKER
March 21, 2012
I do like it, but I think that this version is NOT for drinking, but rather for use in cooking or baking.
by SHELTIESHA
March 21, 2012
by LISAJOS
March 21, 2012
does anyone know how long it has to be shaken? just curious.
by BUEB
March 21, 2012
Wow...so often I wanted buttermilk for a recipe! Now, I'll never be without.
by SHINAR00
March 21, 2012
I've used the vinegar in milk in a depression era recipe my grandma had. works well.
by LRDORN
March 21, 2012
So easy! I used to place heavy cream in a small jar and give it to my daughter to shake while I was preparing a holiday meal. It will turn into butter after enough shaking -Gives the kids a special task to help with the dinner!
by DFULCHER99
March 21, 2012
What a neat idea, I will have to try this with the granddaughter.
by 8182122
March 21, 2012
My kids love butter made like this and it is much better than the stuff you buy that has salt and other chemicals added to it.
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