Fresh Butter

I debated whether or not I would share this with you. There really isn't much to it and it's definitely not a recipe. I didn't measure anything at all and I don't know how much it made. There are only two ingredients and it takes about 15 minutes. My friends made faces at me, while I sat on the couch shaking a bell jar until my arms hurt. They told me I'm nuts for making something that I can easily get already made in stick form. It's not like making my own was any cheaper. 


Actually, I wouldn't know because I didn't measure anything.


So it was decided, I'm nuts and no one else would really want to make butter. I hadn't planned on sharing this with you. Then I tasted it. I hadn't planned on sharing this with you but then again, why not? There must be others like me out there. Don't y'all deserve the chance to make your own salted sweet cream? I'd like to think so. 

Butter

Maybe it's a little bit in my head, because I'd like to think that homemade foods are always better than store bought. Whatever the reason, this butter was so rich and creamy with slight sweetness, a bit of tang and a touch of salt. Perfect on a good slice of crusty sourdough bread.

Organic Heavy Cream

Kosher Salt

I didn't include measurements because you can make as much or as little as you would like. I used about a half-pint of cream and a hefty pinch of salt.

Put the cream and the salt in a jar and shake vigorously until the liquid separates from the solids. Mine took about 15 minutes of shaking (with quick breaks here and there to spare my arms). Eventually you will be left with a large solid lump in a jar of liquid. The lump is your butter and the liquid is buttermilk. Separate the buttermilk and save it for another purpose (soda bread perhaps?). Pat the butter lightly with a paper towel just to remove extra moisture. This will keep it from going bad as quickly. Store covered in an airtight container. Enjoy!