Making Homemade Butter
Pour a half-pint of room temperature whipping cream into a glass jar. Tighten lid and shake until whey separates out and butter forms. Press/squeeze/drain out whey with wooden spoon in glass or galvanized ceramic bowl, under COLD running water. When whey is gone, squeeze out any moisture with spoon; salt if you'd like. Line container with plastic wrap- a 1/2-cup dry measure works well, as does a 4-ounce yogurt carton. Smoosh butter in; chill, remove and unmold. Easy to make your own, and it only takes a minute!