You can make fresh, homemade butter in just a few easy steps, and you do not need a separator or a churn. What a fun family project!
Twelve-year-old Tiffany Martin skims cream from one gallon of fresh milk and places the cream in a container with a tight fitting lid to let it "ripen" or become cultured cream. This step is necessary if you want to make cultured butter.
PHOTO: LINDA MARTIN
The cultured cream (no more than 1/3 of a jarful at a time) is shaken vigorously until Tiffany sees the butter starting to form and separate from the buttermilk.
When the butterfat comes out of suspension and you can see butter and buttermilk in the jar, this tells you that it's time to strain the contents of the jar in order to separate the butter from its buttermilk. (Save the delicious homemade cultured buttermilk for baking!)
Last step: Top-quality cultured butter and cultured buttermilk are ready for the fridge!
Tiffany then rinses the new butter under cold water until the last traces of buttermilk are washed away.
The butter is next "worked" to remove the water, and salt is added, to taste.