Made the butter today. Thought I was slicker than snot and first put the aforementioned fresh cream in a large mason jar. Figured I could shake it until it became butter.
That lasted about 15 minutes. My arms began to ache.
I transferred it to the standing mixer. It mixed and mixed and mixed. And, then it mixed some more.
At this point I googled "how to make butter". Well, who knew that the cream needed to be at room temperature? Umph. I just let it mix and mix and mix and figured eventually it would do it's thing. About 40 minutes later this is what I got.
Now we're talking. Yellow butter. White buttermilk. Bingo!
Ain't it purty?
P.S. Tomorrow is the big 200. Be there or be square.