If you have ever OVER WHIPPED your Whipped cream, You have made butter for the most part.
Pour your cream in a bowel, whip it good
pour off the butter milk, knead to release the reaming liquid.
(Psst, you don't knead it like bread dough, just squish it through your fingers, if it starts to get to warm cause your working a bit slow, chill for
a bit in the frige. You can add your salt ( if wanted) as soon as it passes out of the stage you would use it as whipped cream (you will be able to
I grew up eating home made butter from raw milk.. (sigh, miss that) nothing tastes better!