I can still not believe that I made butter here at my house. I was never aware how easy it was before. It is simply astounding to me that milk=cream=butter. This butter is so smooth, creamy and oh, the taste is just sweet and alluring. This is a pretty swift and straightforward recipe and the outcome is that you have the best butter you will ever taste.
Since moving to Saudi Arabia, I found the butter here is not what I want. It is rock hard and bland. From now on, I will just buy my massive box of cream and make my own. I cannot wait to start adding flavors. I have already been imagining honey butter on hot warm bread. Oh and that bread I think I will be making tonight. I have to have fresh bread with my fresh butter, oh the enthusiasm I feel now.
1 cup whipping cream
1/2 teaspoon salt
1. In medium Mason jar pour cream and salt, allow to sit at room temperature about 2 hours. Screw lid on tight and begin shaking constantly. Mine went from cream to what looked like ricotta in about 20 seconds. Continue to shake insanely. You will soon see what looks like butter on top of milk. Drain into a bowl with a strainer. The milk is now buttermilk, save this for later. In addition, the top is butter. You need to rinse butter well, squeeze out any liquid then shape as desired and place into freezer for 1 hour.
Yields: 1 cup