Making butter is an incredibly simple task and the reward is unmatched. I'm convinced that absolutely nothing tastes better than homemade butter. Fresh sweet cream butter needs to be consumed quicker than grocery store butter, but who can complain about that? All you need is heavy cream, a hand mixer, and a little salt if you want salted butter. Here's how to make it:
1 cup heavy cream
Bowl of ice water
Pour cream into a bowl and whip on highest speed you can without cream splattering. Cream will turn to whipped cream with stiff peaks and then get more solid. Soon the cream will turn yellow and become a solid, leaving behind some liquid or "buttermilk." Once butter is yellow and has separated from the buttermilk, pour off the buttermilk into a sealed container. You will want to keep this. Wrap the fresh butter in cheesecloth (it will be soft) and submerge in bowl of ice water to rinse off any remaining buttermilk. Remove from cheesecloth, wrap and refrigerate for later use or spread a healthy serving on a warm slice of bread. Yields: 1 large stick of butter Note: Keep fresh butter wrapped up as good as you can to make it last longer. Stored in the fridge, fresh butter will keep a week or maybe a week and a half. You can tell by the smell if it's gone spoiled. For every cup of fresh buttermilk you have, add 1 tablespoon of vinegar to sour it for use in buttermilk pancakes, waffles and biscuits.
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