Homemade Butter in Just 5 Minutes

### 💪 Method 2: Mason Jar Shake Method (Fun for Kids!)

1. Pour cream into a mason jar (fill only halfway).
2. Screw on the lid tightly and **shake vigorously** for about 5–7 minutes.
3. It will go from liquid to whipped cream to a sloshy lump of butter and buttermilk.
4. Drain, rinse, and flavor — just like above!

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## 🥖 **Serving Suggestions**

Homemade butter pairs beautifully with:

* Freshly baked bread or biscuits
* Warm pancakes or waffles
* Grilled corn on the cob
* Roasted vegetables
* Or just eaten by the spoonful (no judgment!)

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### 💡 **Tips for Success**

* Use **high-fat cream** (preferably 35% or more).
* **Cold cream** works faster in a mixer, but room temp works better for the shake method.
* **Rinse well** — leftover buttermilk can spoil the butter quickly.
* Store in an **airtight container in the fridge** for up to 1 week (or freeze for longer storage).

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## 🌟 Final Thoughts: Butter Made Better

There’s something incredibly satisfying about making your own butter. It’s quick, easy, and brings you closer to your food in the best way possible. Once you try it, you might never go back to the store-bought version.

So grab that cream, start shaking or mixing, and in just five minutes, you’ll have **golden, creamy homemade butter** that tastes like a little miracle.

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Would you like a printable version of this recipe or a list of fun butter flavor mix-ins?
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