It's not like butter, it IS butter!
I bought some heavy cream this weekend, for use in another recipe. I had a good bit left over, so I decided to make some butter. It's so easy!
First, put the cream in the food processor (I think this is the easiest and quickest way to make it). Add a little salt if you want salted butter. You can also add herbs and other seasonings if you like.
Turn the processor on high and wait. Soon you'll have whipped cream.
Keep blending and the cream will "break." The solids are separating from the liquids.
Once it has broken, drain out the liquid (buttermilk).
I like to put the butter in a mason jar at this point, because it needs "washed." Add some cold water and shake shake shake. Drain the water, and repeat until the water is clear after shaking. It will take a few times.
After the water drains clear, I scoop out the butter and put it in whatever container I want to use. I then use a rubber scraper and press the butter firmly. This releases more water and helps keep the butter fresher longer.
That's it! Homemade fresh butter. David asked why we don't make butter all the time. I think we'll start doing that from now on. I want to try some different herbs and spices...sage, rosemary, cinnamon! Yum.