By Kate Walsh
Making butter with my 2 year old is one of my greatest joys. She is a serious butter fan so seeing the cream turn into butter is just the most magic of processes. Grab yourself a jar, a few marbles and some cream and before you know it, you'll be slathering homemade butter on your toast. I promise you it takes no more than 2 minutes.
1 x 1L mason jar or similar
2-5 clean marbles
250ml of the best cream you can find. 40% fat is what you are after. Avoid any cream with thickeners in it.
1. Pour the cream into the jar
2. Add the marbles and close the lid
3. Shake vigorously for around 3 minutes. The cream will thicken then start to separate into butter and buttermilk.
4. Keep shaking until you have a ball of butter in a puddle of buttermilk.
5. Drain the buttermilk into another jar and use in pancakes, smoothies or to make a cake.
6. Wash your hands in very cold water and then remove the butter from the jar and place in a cold bowl. Take out the marbles and then squeeze the butter to remove the last of the buttermilk. This is important as the remaining buttermilk will make the butter go rancid.
7. Add some salt while you are squeezing it. This is also the point where you can add herbs, garlic or spices.
8. Place either in a covered bowl and pop it into the fridge or wrap in baking paper and freeze for up to 3 months.