Buttah.

This is one of those things that isn't a time saver, but it is so worth it.  Worth it on a piece of homemade bread with homemade jam.  The difference between homemade butter and store bought is well, not comparable.  Even the European butters, while better, don't compare.



Are you ready for this?  

1 pint of heavy whipping cream.   If you can, get it from a dairy rather than a grocer.



That's it.

Pour your cream in a mixing bowl, a large mixing bowl.  And put an apron on.


Slowly start to beat the cream with your mixers (if you have a standalone mixer just cover it and leave.  I don't,  so I get spatter).


Work up to a fast speed and beat for 5-7 minutes.  When you start to get spattered, or the liquid separates, you are done. 


Strain the liquid, work out any curds in the butter and you're done!  You can also rinse the butter with water, which is supposed to help it keep longer.  But, I don't have a need for butter to keep longer in my house.  You can also add a pinch of salt, to taste, if you want to.


The liquid is super fresh buttermilk, perfect for pancakes.  With butter slathered on top, of course.