Like Buttah

MAKE BUTTER; SAVE $

The last time I churned butter was on the farm— I was maybe 6 yrs—when Granny West let me turn the paddles on the churner.  For maybe one turn, and then I was tried.  So making butter out of cream is no big secret, but I recently saw it done on a cooking show, and filed it away, along with 50 other things I'll likely never get around to. But yesterday when I picked up a pound of Land O Lakes butter priced at $5.39, I balked.  Went back to the milk section and picked up a quart of heavy whipping cream for about the same price. A little earlier today I plopped the whole carton of cream into my Cuisinart, and in about 18-20 minutes I had a big ball of butter.  Squeezed the remaining water out with cheese cloth and poured the butter milk back into the carton. About a half qt.  BTW, this butter does not taste like store bought.  It's very sweet and clean tasting. And the butter milk tastes great! I didn't add salt, but you can (so you can leave it unrefrigerated which we do anyway). Hint.  If you have slaves or children, pour some heavy cream into a jar and let them shake it until the buttermilk separates. Make it a game.   When they get used to that pioneering fun, teach them how to shoot squirrels in the back yard. You're welcome.