Homemade Butter! No Kidding!

You wonder who would bother to make their own butter. Well, it tastes better if you ask me. Also it is annoying to buy the whole block if all you need is just a little to go with your homemade white muffin or homemade whole-grain muffin. Or maybe you want to see if I am kidding you.

By the way, if you make your own Crème fraiche, you will have that heavy cream sitting around. Here is another way to use it besides whipping it up with sugar.

Ingredients:

• Very cold heavy cream (about 36-40% butterfat)
• A small, clean and sterilized jar

Directions:

1. Pour the cold heavy cream into the sterilized jar to about half way full.
2. Shake it like a mad man for 20 minutes. This can be done very quickly in a food processor as well.
3. The milk fat will solidify into a lump and separate from the whey.
4. Drain out the whey and keep the butter frozen or refrigerated. 

Notes:

• It is much easier and faster to do this in a food processor but, hey, this special recipe is for our uncluttered, simple life members.
• By the way, you can do this trick to impress someone, I hope.
• You can add herbs and spices into the heavy cream and shake out a flavored butter. 
• You can keep the leftover whey for baking recipes that call for buttermilk.