{Homemade Butter}

I've wanted to try making my own butter for a while now and once I realized how easy it is I had no excuse not to. I mean it... this could not be easier! The only downside is that the butter is only good for a day or two so it's a great idea for dinner parties or big families.

Buy. Pour. Mix. Done.

FIrSt: You need cream. Paturized heavy cream {NOT ultra pasturized}. It needs to be room temperature so leave it out on the counter for an hour or so.
NeXT: Place the cream into a food processor or a stand mixer or a bowl and use a hand mixer or a jar with a tight lid.
THeN: Start processing or turn on the mixer or start shaking the jar.
NoW: Wait. The food processor will take about 6 minutes. The mixer a little longer. The jar method may take up to 20 minutes {The jar may take longer but what a great workout and it doesn't cost you any electricity AND if you have kids you can just make them do it!} While you wait, the cream goes through several stages. After a while it will thicken to the consistency of whipping cream. Keep going. Then it will get to the texture of cream cheese. It will stay at this stage for a while. Keep going. It will "break" and you'll know it when it does. This is when the butter separates into buttermilk and butter.
FiNaLlY: Drain off the buttermilk and save it for bisquits or waffles and if you have a cheesecloth handy, squeeze out as much of the buttermilk as you can. What you're left with is butter!