Homemade Butter

Step 1: Make sure your cream is at room temperature, or it will take much longer.

Step 2: Place cream either in a tight fitting lidded jar or the food processor.

Step 3: Jar method: start shaking the jar up and down. After 3 minutes it will start to feel like shaking whipped cream, keep going another 3 minutes where it will seem like nothing is happening, but it is.suddenly it goes "shuk shuk" and that is the butter separating from the buttermilk. Continue to shake for another 4 minutes until most of the buttermilk is liquified.

Step 4: Food Processor: Place the cream in and turn it on until the butter separates from the buttermilk as above.

Step 5: Pour off the buttermilk through cheese cloth, either covering the top of the jar or the food processor (dont forget to keep the buttermilk for pancakes lol).

Step 6: Fill the jar or bowl with VERY cold tap water - dont want it to melt at all and continue to rinse it through cheesecloth until it runs clear. 7-10 times. Helps ensure it stays fresh longer.

Step 7: Put your butter on a cutting board, and work it with a spatula to get all the last liquid inside it out, just squish it with the spatula a few times.

Step 8: Add salt if you want salted butter.

Step 9: Voila~ your own homemade butter.