I put the lids on, handed them to the kids and told them to shake. I hope this video makes you smile. It makes me giggle...a lot.
I've made butter with pasteurized cream before. It doesn't take that long. This took forever. My kids shook, and shook. I ended up holding a jar in each hand and shook. And shook. And shook. I finally poured them into a bowl, grabbed the beaters and beat that cream. And beat. And beat. I didn't time it, but it took at least five minutes on the highest speed available before it even began to resemble something that had been whipped. I then poured it back into the jars.
Once I put the whipped cream into the jars I started shaking again. It quickly turned consistency.
|Before shaking and after shaking|
|Starting to separate the buttermilk|
|Buttermilk surrounding the butter|
|1 gallon of milk yielded 3/4 cup of butter|