Butter.

[Mosca]

Well THIS was ridiculously easy.

Pour one pint of heavy cream into a quart sized Mason jar. Whip it with the whisk attachment of your immersion blender, and in about 3-4 minutes you get sweet cream butter!

(If you don't have an immersion blender you can use a food processor, a regular blender, or you can even cap the jar and shake it for 15 minutes.)

The leftover liquid is buttermilk. Strain it off and use it within 3 days, if you use buttermilk. Rinse the butter completely so there is no buttermilk on it. Wrap it in plastic wrap, shape it, and refrigerate it. You get better butter for less than the cost of buying butter!

[Spinaker]

hahaha, wow I am gonna have to try this. Thanks for posting Mosca!

[Mosca]

You can salt it a little bit, I didn't know how much to use so I skipped that. It's really mild and sweet.

[Spinaker]

And you can use the buttermilk to make Blue Cheese Dressing for some wings!!

[Jerod Broussard]

Don't think I have enough heavy cream from my last batch of creme brulee. Just enough to tick you off but not enough to use for jack.

[fuzzydaddy]

I love butter and buttermilk (with some cornbread in a glass). Thanks for sharing this!

[Mr. Bones]

Might haveta try me th' high tech methods; grew up always shakin' th' jar. Worth it, though! ;-)

[Mosca]

I just had some on a cracker. I have to say, this is the biggest payoff for the least work I've ever done in the kitchen. For easiness it's a 1, the payoff is a 10. I might never buy butter again.

[RonB]

Here's a good explanation of the process plus a recipe.

I've been meaning to do this, but have not gotten around to it yet.

[Jerod Broussard]

Good link.

[Skip]

Looks fun Mosca. Probably good with fresh bread or dinner rolls! A good Holiday treat.Thanks for the post.

[Cheef]

My wife and I have been making for years. NOTHING compares.
One problem we did have was it gets hard as a rock when refrigerated.
This little gadget cures that problem. Soft spreadable BUTTER!!

https://www.amazon.com/Norpro-Glazed-Stoneware-Butter-Keeper/dp/B0000VLURQ/ref=sr_1_3/151-4148170-9261362?ie=UTF8&qid=1479762103&sr=8-3&keywords=butter+keeper

[CandySueQ]

You are so right! Love my butter bell.

[Breadhead]

I make my butter in my Kitchen Aid mixer using the wisk attachment... works like a charm.

[Cheef]

My wife has some kind of little Mason Jar butter churn. Hand crank but works very well.
She has had my 7 year old grand daughter making the butter for holidays since she was 4 years old.
Grand Daughter is ALL into making the butter!!!

[Huskee]

Blending better butter is better than buying butter but you better buy a better butter blender or you'll be back to buying butter.

[Mosca]

No doubt!

[Willy]

A quick note about buttermilk--what we make when we do our own butter is "sweet" buttermilk, not the same as the stuff you buy in the store, which is cultured. Fresh buttermilk is basically skimmed, or at least reduced fat, milk. If you use it in recipes calling for buttermilk, it doesn't "work" the same because it isn't soured or acidic.

http://www.slate.com/articles/life/f...ttermilk_.html

[Mosca]

Good information to have! You can make cultured butter by mixing in some plain yogurt, from what I've read.

[Willy]

Mosca I think using yogurt makes a buttermilk substitute, like adding vinegar to milk makes a substitute. Yogurt uses different bacteria than does buttermilk. You can buy buttermilk culture from cheese places. Or, just buy buttermilk from the store...

[EdF]

Yeah, and now I'm trying to remember how we made cultured butter one time. That was amazing!

[Baker Dan]

This is cool. Thanks!