Aah, butter

Now for the information on my butter making experience.

I looked at allrecipes.com to see if there was anything else I needed to do, and it's super easy. Take your heavy cream, dump it into a blend and punch the button.

So here's what I did. I bought my non-homogenized, organic whipping cream at the Farmer's Market and poured it all into my Kitchen-Aid. Yes, the whole quart of it. I used the batter blade, not the whisk. As I cranked up the speed, cream went flying all over the counter as I don't have a splash guard, and apparently not a lick of sense either. Keith came in as I was blending quite slowly and devised a splash guard with aluminum foil. I cranked up the speed again. The cream became softly whipped, then stiffly whipped. I kept beating it. It was so cool when the whipped cream began to collapse upon itself. I tasted it, and I could taste the butter droplets in it. I kept going until the butter separated from the liquid. I carefully spooned the butter into a sieve to drain it (and yes, I knew not to press it.) After it drained for a little while, I spooned it into an enamel bowl and pressed it to get more buttermilk out. Now I have about a cup & a half of real buttermilk and maybe a pound of homemade butter. Next time I'll use less cream and the blender.

Please know that I'm here to do the ocassional asinine thing so you don't have to. Have a great Valentine's Day. Since we don't celebrate Hallmark holidays, I'll find something to watch and get-a-knittin'.