One Jar and a Carton of Cream: 12 Dairy Staples Grandma Made at Home, Starting With Homemade Butter

One carton of cream, a clean jar and ten minutes of shaking. That is how grandma made homemade butter, and the buttermilk she got for free went straight into Sunday biscuits. There is good news for butter lovers too: a new review of 22 studies in the journal Nutrition Research finds that the natural trans fats in milk, butter, yogurt and cheese did not appear to raise the risk of heart disease or type 2 diabetes. The review was funded by the National Dairy Council (USA), so think of it as one piece of the picture. Here is how to make the farmhouse dairy basics yourself, step by step. Which one will you try first..

Shake-in-a-Jar Homemade Butter (and the Free Buttermilk)

This is the one that makes kids gasp. Pour cold heavy cream into a jar, close the lid and shake. First it turns to whipped cream, then it goes quiet, and then, all at once, it splits into a lump of butter and a splash of thin buttermilk. Rinse the butter in cold water, add a pinch of salt and you just made something most of us have only ever bought at the store. Save that buttermilk for pancakes or biscuits.

You will need: 2 cups cold heavy cream (pasteurized), 1 clean quart jar with a tight lid, 1/4 tsp salt (optional), a bowl of ice water. Makes about 3/4 cup butter and 1 cup buttermilk.

How to make it: 1. Pour the cream into the jar, filling it no more than halfway. 2. Shake hard for 8 to 15 minutes, past the whipped cream stage, until a solid lump forms and liquid splashes around. 3. Pour off the buttermilk and save it in the fridge. 4. Knead the butter in the ice water, changing the water until it stays clear. 5. Press out the water, mix in the salt and keep it covered in the fridge for about a week.

Cultured Homemade Butter With a Spoon of Yogurt

European style butter tastes richer and a little tangy because the cream is cultured first. You can do the same thing at home with one spoon of plain yogurt or buttermilk. Stir it into the cream, let it sit on the counter overnight to thicken, chill it, then shake or whip it into butter. The flavor is deeper and nuttier than plain butter. Spread it on warm bread and you will taste the difference right away.

You will need: 2 cups heavy cream (pasteurized), 2 tbsp plain yogurt with live cultures or cultured buttermilk, 1/4 tsp flaky salt, ice water.

How to make it: 1. Stir the yogurt into the cream in a clean jar. 2. Cover loosely and leave at room temperature 12 to 24 hours until thick and slightly tangy. 3. Chill 1 to 2 hours. 4. Shake in the jar or beat with a mixer until butter separates; save the buttermilk. 5. Rinse in ice water, salt and store in the fridge.

Honey Cinnamon Whipped Homemade Butter

This is the one that tastes like a famous steakhouse roll. Soft butter gets whipped until fluffy with honey, a little powdered sugar and cinnamon. Spread it on warm rolls, cornbread, sweet potatoes or pancakes. It makes a lovely little gift in a jar for neighbors and teachers too. Be honest: would you put this on (A) rolls, (B) pancakes or (C) eat it off the spoon?

You will need: 1/2 cup soft butter (homemade or store bought), 3 tbsp honey, 2 tbsp powdered sugar, 1 tsp cinnamon, pinch of salt.

How to make it: 1. Put the soft butter in a bowl. 2. Beat with a mixer 1 to 2 minutes until fluffy. 3. Add the honey, powdered sugar, cinnamon and salt. 4. Beat 1 more minute until smooth and light. 5. Spoon into a small jar and keep in the fridge; soften before serving.

Garlic Herb Compound Butter for Steaks and Bread

A log of compound butter in the fridge is like a secret weapon. Mix soft homemade butter with garlic, parsley, chives and a little lemon zest, roll it up in parchment and chill. Slice a coin onto a hot steak, a baked potato, corn on the cob or a piece of fish and dinner suddenly tastes like a restaurant. It freezes well too, so make two logs while you are at it.

You will need: 1/2 cup soft butter, 2 garlic cloves (finely minced), 2 tbsp parsley (minced), 1 tbsp chives (minced), 1 tsp lemon zest, 1/4 tsp salt, 1/4 tsp black pepper.

How to make it: 1. Mash all the ingredients together with a fork. 2. Spoon onto a sheet of parchment or plastic wrap. 3. Roll into a log about 1 1/2 inches thick and twist the ends. 4. Chill 1 hour until firm. 5. Slice as needed; keep in the fridge 1 week or freeze up to 2 months.

Brown Homemade Butter to Keep in the Fridge

Brown butter is just butter cooked a few minutes longer, until the milk solids turn golden and it smells like toasted hazelnuts. That one step adds huge flavor to cookies, mashed potatoes, pasta and pancakes. Make a jar on the weekend and use a spoonful all week. Have you ever tried browning your homemade butter? Once you do, plain melted butter will never feel the same.

You will need: 1 cup (2 sticks) butter, a light colored saucepan, a heatproof jar.

How to make it: 1. Melt the butter in the pan over medium heat. 2. Keep cooking and swirling as it foams. 3. After 5 to 8 minutes, watch for golden brown bits on the bottom and a nutty smell. 4. Pour it right away into the jar, scraping in the browned bits. 5. Cool, cover and keep in the fridge up to 2 weeks.

Golden Ghee (Clarified Butter)

Ghee is homemade butter or store butter simmered until the water cooks off and the milk solids settle and toast, then strained into a clear golden oil. It has a rich, nutty flavor and a high smoke point, so it is great for searing, roasting and frying. Cooks in India have made it this way for generations. Because the milk solids are removed, a jar keeps a long time in a cool cupboard or fridge.

You will need: 1 lb unsalted butter, a heavy saucepan, a fine strainer lined with cheesecloth or a coffee filter, a clean dry jar.

How to make it: 1. Melt the butter over medium-low heat. 2. Let it simmer gently 15 to 25 minutes as the foam rises and the solids sink. 3. When the liquid is clear and golden and the solids are light brown, take it off the heat. 4. Pour through the lined strainer into the jar. 5. Cool, cover and keep in the fridge or a cool cupboard.

Whole Milk Ricotta in 20 Minutes

Homemade ricotta is creamy, sweet and a world away from the grainy tubs at the store. You only need whole milk, a little cream, salt and lemon juice or vinegar. Warm it, add the acid, watch the curds form and spoon them into a cheesecloth lined strainer. Use it in lasagna, on toast with honey, or in pancakes. Most people who try it once never go back.

You will need: 4 cups whole milk (pasteurized, not ultra-pasteurized), 1 cup heavy cream, 1/2 tsp salt, 3 tbsp fresh lemon juice or white vinegar, cheesecloth.

How to make it: 1. Heat the milk, cream and salt to about 190 F, stirring so it does not scorch. 2. Turn off the heat and stir in the lemon juice gently once. 3. Let it sit 5 minutes as curds form. 4. Ladle into a cheesecloth lined strainer over a bowl. 5. Drain 10 to 20 minutes, chill and use within about 5 days.

Farmer’s Cheese From Milk About to Go Out

Got a half gallon of milk with a date coming up fast? Do not pour it out. Grandma would have turned it into farmer’s cheese. Heat it, add vinegar, drain the curds and press them into a firm, crumbly cheese that is perfect for blintzes, pierogi, salads or just eating with jam. Only use milk that still smells fine; this is for milk close to its date, not milk that has already spoiled.

You will need: 1/2 gallon whole milk (pasteurized, still fresh), 1/4 cup white vinegar or lemon juice, 1 tsp salt, cheesecloth, a heavy can for pressing.

How to make it: 1. Bring the milk almost to a boil, stirring often. 2. Turn off the heat and stir in the vinegar; the curds will separate from the whey. 3. Rest 10 minutes, then pour into a cheesecloth lined strainer. 4. Rinse with cool water, stir in the salt and twist the cloth tight. 5. Press under a weight 1 hour and chill; use within about a week.

Homemade Paneer for Skillet Dinners

Paneer is the firm, mild cheese in favorites like palak paneer and paneer tikka, and it is made almost the same way as farmer’s cheese, just pressed longer and harder so you can cut it into cubes. It does not melt, so it browns beautifully in a hot skillet. Toss the golden cubes into a curry, a stir fry or a salad. Do you love paneer, or have you never tried it?

You will need: 1/2 gallon whole milk (pasteurized), 1/4 cup lemon juice or vinegar mixed with 1/4 cup water, cheesecloth, a plate and a heavy pot for pressing.

How to make it: 1. Bring the milk to a gentle boil, stirring. 2. Add the lemon water a little at a time until the whey turns clear and greenish. 3. Strain through cheesecloth and rinse with cold water. 4. Shape into a square, wrap tightly and press under a heavy pot 1 to 2 hours. 5. Chill, cut into cubes and use within 3 to 4 days.

Real Buttermilk vs the Lemon-and-Milk Swap

Real buttermilk is the liquid left after churning homemade butter, while the tangy cultured buttermilk sold today is milk with added cultures. In a pinch, a spoon of lemon juice or vinegar in milk works great in biscuits, pancakes and cornbread. Here is the quick swap, plus a way to use it right away in a pan of buttermilk cornbread.

You will need: For the swap: 1 tbsp lemon juice or white vinegar plus enough milk to make 1 cup. For cornbread: 1 cup cornmeal, 1 cup flour, 1 tbsp baking powder, 1/2 tsp baking soda, 1 tsp salt, 2 tbsp sugar, 1 cup buttermilk or swap, 2 eggs, 1/4 cup melted butter.

How to make it: 1. Stir the lemon juice into the milk and let it sit 5 to 10 minutes until slightly thick. 2. Heat the oven to 425 F with a greased skillet inside. 3. Whisk the dry ingredients, then stir in the buttermilk, eggs and butter. 4. Pour into the hot skillet. 5. Bake 18 to 22 minutes until golden.

Creme Fraiche From a Carton of Cream

Creme fraiche costs a small fortune at the store, but it is just cream thickened with a little buttermilk. Stir them together, leave the jar on the counter for a day and you have a thick, silky cream that will not curdle in hot soups and sauces. Spoon it on chili, potatoes, berries or a slice of pie. It is the easiest fancy ingredient you will ever make.

You will need: 1 cup heavy cream (pasteurized), 2 tbsp cultured buttermilk, a clean jar.

How to make it: 1. Stir the buttermilk into the cream in the jar. 2. Cover loosely with a lid or cloth. 3. Leave at room temperature 12 to 24 hours until thick. 4. Stir, cover tightly and chill; it thickens more in the fridge. 5. Use within about 1 week.

Mascarpone for Holiday Desserts

Tiramisu and cheesecake season is coming, and homemade mascarpone is much cheaper than the little tubs. Heavy cream is heated gently, thickened with a few drops of lemon juice and drained overnight into a rich, spoonable cheese. Use it in tiramisu, frosting or a quick fruit tart. For more holiday baking ideas, see our holiday cheesecake desserts.

You will need: 2 cups heavy cream (pasteurized, not ultra-pasteurized if you can find it), 1 tbsp fresh lemon juice, cheesecloth or a coffee filter.

How to make it: 1. Heat the cream in a saucepan to about 185 F, stirring. 2. Stir in the lemon juice and keep it warm 5 minutes until it coats a spoon. 3. Cool 30 minutes. 4. Pour into a strainer lined with cheesecloth over a bowl, cover and chill overnight. 5. Spoon into a jar and use within about 5 days.