Homemade Butter in a Mason Jar

1 Hr


  • 1 cup of heavy cream
  • Optional pinch of salt (want to be fancy? Use sea salt)
  • Optional tablespoon of chopped herbs (try basil or oregano or thyme)


  • Pour cold cream into a 16 oz (pint) size Mason jar with a lid and screw ring
  • Attach the lid and screw ring
  • Shake from top to bottom for about 6 minutes.
  • It will transform to heavy cream in about 3.5 minutes…keep going! You need it to get firm to the butter stage
  • Unscrew the screw ring, peek under the lid. You should see a firm mass of butter and some butter milk.
  • Give it another 30-second shake
  • Pour off the buttermilk and save it! (Keep refrigerated)
  • Sprinkle in a little salt if you want salted butter.
  • Massage the butter in your hands, under cool running water. This rinses the butter and helps it firm up.
  • Transfer to a ramekin or small bowl.
  • Want to try something delicious? Stir in a tablespoon of chopped fresh herbs. Try it on corn on the cob, or on top of baked potato.
  • Keep refrigerated, up to two days (if it lasts that long!)

That little bit of buttermilk is a wonderful, tangy addition to your favorite pancake mixture, too.

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