Well, we finally tried our hand at making butter! And it was wonderful! We made ours from raw milk to get all the nutritional benefits out of it. We do not have a churn, so we placed the cream from the milk into the jar and Joy shook it for about 20 to 30 minutes.
This is what it looked like after about 20 minutes. Then, we strained it and poured it into a bowl, keeping the leftover liquid for later. We pressed our butter and got more liquid out and then we had the most rich, delicious unsalted butter. We chose not to salt ours this time, but next time will probably try it with some sea salt. You could use this butter to make some wonderful herb butter to spread on fresh biscuits.
And, if you keep the liquid from your buttermaking...that is your buttermilk. So you can whip up some delicious buttermilk biscuits or pancakes. We watched a wonderful DVD from Franklin Springs called "The Art of Dairy Making." We plan to try more of these wonderful dairy recipes. If you do not have a source of raw milk, then just get heavy cream from the store and try it yourself. Happy butter making!