Homemade Butter

The ingredients are simple: 1 pint of heavy cream or heavy whipping cream
Salt (to be added at the end of the process)

The equipment list is even more simple:
A glass jar

The directions:
1. Pour the heavy cream into the jar, tighten the lid, and shake! After
about 7 minutes, the cream becomes whipped cream. After about 3
more minutes of shaking, the whipped cream begins to separate into butter
and buttermilk.

2. Pour the buttermilk into a separate container. You can drink it or save
it for cooking. Great in pancakes. TOPS in Ranch dressing!

3. Now wash the remainder of the buttermilk off the butter by pouring
enough clean water into the jar with the butter to cover it completely.
Swish it around enough to rinse and then drain the water from the jar.

4. Place the butter in another container (such as a small bowl) and mix it
around with a fork or knife to release any additional buttermilk
and pour it off again.

5. Add salt to taste. You're done! You've made your own butter. One pint of
whipping cream yields almost exactly 1 cup of butter, equal to
2 sticks.

Interestingly, shaking works faster than a hand-held electric mixer, which
can make whipped cream in about a minute, but takes about 14
more minutes to turn that cream into butter.

One final consideration is where to get the cream, if the grid collapses.
Heavy cream is simply the cream that floats to the top of the milk
(straight from the cow, that is). If you're lucky enough to live near a
dairy farm, you've got that option. Or you could get your own cow and
make butter truly from scratch! And cheese. And buttermilk. And ranch
dressing...

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