So I broke my own record: 1 year and 1 month since my last blog post!  Whoa!  I have been super busy since last September, but not busy enough to have an excuse for neglect.  However, I did not stop cooking, so I have lots of recipes to share as I make up for all the posts I’ve missed!  Here goes:

How to Make Butter:

You will need:

1. at least 4oz. heavy (or extra-heavy) whipping cream
2. a fully-sealed tupperware (or jar); I used the twist & seal round plasticware (round is best)
3. 2 marbles (or similar-type glass beads)
4. at least 2 tbsp of honey (if making honey butter)

First, pour roughly 4oz. of cream into your container, drop in the marbles and screw on the lid.

Now comes the fun part:

SHAKE, SHAKE, SHAKE!!!

Shake the container up and down, back and forth, side to side, just SHAKE!

After a few minutes, the cream will turn into whipped cream:

If you have a pie on hand, you could throw in some powdered sugar and vanilla to create a yummy whipped topping!

Otherwise, keep shaking until the cream gets so thick it feels like the marbles are stuck in the mud…you’ll think you can’t possibly shake the cream anymore:

At this stage you have over-whipped cream…you can’t do much with this, so you might as well keep shaking.  If you keep shaking, you’ll suddenly feel liquid shaking around inside your container.  You have successfully shaken cream into butter and the liquid is the whey that separates from the cream to make butter.

A slight amount of cheer can be let out as you have successfully created butter, but don’t get too crazy ’cause you’re not done yet!  You’ll want to pour off the extra whey (I’ve yet to figure out what to do with it) and pull out the marbles.  At this point it is easier to continue with a whisk or fork (as I prefer).

Now you’ll want to whip the butter to get out all the extra whey.  Just whip a bit, then pour off the whey, whip some more, pour off, etc, etc…

Continue whipping until you get a smooth ball of butter.

Now you can give yourself a big pat on the back for making your own homemade butter from scratch!  At this point, you can mix in about 1 tsp of coarse salt to make regular, salted butter.  Spread on some biscuits and enjoy!

Or…

Add in some honey (at least 2 tbsp) or more depending on how much honey flavor you want in your butter.  Just pour the honey right on top of your butter ball and start mixing.  You should not get any more whey out of your butter, but if you do just pour it off.

After all the honey is mixed in, you should end up with silky, smooth butter with a sweet honey flavor:

Perfect for spreading on those scrumptious, flaky biscuits I make, but you’ll have to come back for that recipe at a later time!

Now go, make your own homemade butter,

spread it on everything you can,

then come back and tell me all the things you used your new butter on!!