When I have just run out of butter and need it for an ingredient in a recipe, I don't run to the store for more. Instead I make butter in a jar. I've decided to start calculating the numbers to figure out whether it's cheaper than butter in the store, but for now it's simply a great way to get a bit more butter when you're in the middle of a recipe.

What you need

One mason jar with tight fitting lid (an old mayo jar works as well)
1/4 cup whole milk (or skim milk or whipping cream, any kind)
1 pinch salt (optional)

The recipe is ridiculously easy. Simply place the liquid in the jar and put the lid on. Then shake the jar. Lumps will start forming in the liquid. Those lumps are your butter. Keep shaking until there is only a bit of liquid left (that liquid is actually buttermilk). Then drain off the liquid. Remove the butter from the jar and mix in a pinch of salt (unless you prefer unsalted butter).

As we almost always have it in the house, I prefer to use whole milk but whipping cream (regular, heavy, etc) will also make butter. Skim milk works as well. The type of jar you use isn't important, but it should be very clean with absolutely no greasy residues of any type. Any utensils (and the jar lids) should also be very clean.

If you are looking for buttermilk for a recipe (and don't want to pay ridiculous prices), this recipe also yields it. The butter and buttermilk you make with this recipe should be used fairly quickly.

Recipe Source: Rachel Sanfordlyn Shreckengast