OK, some of my friends have already heard this - I will NEVER buy butter as long as I have the upper body strength to make my own! I am an absolute sucker for any recipe I see for do-it-yourself basic ingredients (like this one, or such things as lebne, ricotta, lactic fermentation) and I cannot believe I only twigged on this concept recently. I would have switched over years ago!
THE RECIPE
1 Pint organic heavy whipping cream
1 pinch salt (OPTIONAL)
That's it! pure, wholesome, no artificial ingredients or colorings.
You will need a one quart glass or plastic container and about 20 minutes of free time.
Pour the cream into the jar and seal tightly. Shake. Shake. Shake. Shake. Change hands. Shake. Shake. Shake. Shake.
At about the 14 minute mark, when you think you are about to blow out your rotator cuff and shoulder, the cream will attain a whipped state, and you think nothing further will happen. Keep shaking. In just a few more minutes, when you are about to chuck the whole thing and go to the store for butter, there will be a POP and the cream will separate. You will then have about equal parts buttermilk ("clabber") and butter. Pour off the liquid (it tastes good, if you want to keep it) and rinse the butter with cold water, refreshing in small batches several times until the water runs clear.
If you would like, add a pinch of salt and stir in. Refrigerate and use within a few days.
Keep this one moving along - spread the word of the DIY revolution! Take homemade butter to your next dinner party or give as a hostess gift in a small Mason jar.
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