I have fond memories of making butter with my girl scout troop. I can still remember the excitement in the air as we shook the jar of cream and wondered when it would magically turn yellow and become butter.
It was with a similar air of excitement that I recreated the epic experiment. Instead of a jar, I opted for a glass bowl and a whisk, and put my leftover pint of heavy whipping cream to the test. After 8 minutes of whisking the cream it started to turn yellow and clump, and then separated from the buttermilk (so that’s what buttermilk is). I added a pinch or two of salt, put everything into a fine mesh sieve, and smushed it down it so as to wring the precious buttermilk. And suddenly, I had butter.
The flavor of homemade butter is much milder than store bought. Spread it on a nice piece of warm bread and enjoy.