Homemade butter really is one of the easiest and most satisfying items you can make in the kitchen. It is so much cheaper than store bought butter, not to mention fresher and better for you without all of those added ingredients, including yellow food coloring. Yuck! Homemade butter consists of one ingredient: Heavy Whipping Cream. It's very easy if you have a stand mixer, just put the heavy whipping cream in the bowl and beat on low to medium speed until the fat (butter) separates from the liquid (buttermilk). If you don't have a stand mixer, just beat with an electric mixer for about ten minutes. Another added bonus of making butter at home - you also will have fresh buttermilk! Once the fat has separated from the liquid, collect the butter and try to press out as much of the buttermilk as you can. You can do this by using a mesh strainer, but I have found it easier to just use my hands. After you've pressed most of the buttermilk out of the butter, run the butter under cold water to rinse any excess off. This step will help your butter last longer in your refrigerator. Place butter in a glass container and label with the date. I've found my homemade butter to keep for about a month. Place buttermilk in a glass jar and label with the date. This will only last a few days so you'll probably want to use it in your pancake batter tomorrow morning.
Sorry about not having any pictures to add for this recipe. Next time I make homemade butter I'll take pictures of the process.
