Butter Butter Yummy Yummy, It Goes Lard-o In My Tummy!

What could be better than BUTTER?I can think of no answer for this except for Homemade BUTTER because it is not only uber delicious,but it is absolutely strikingly beautiful.
First you are going to need some heavy whipping cream,preferably organic.The fancier the whipping cream the better the final product will be.
Pour the pint of whipping cream into your kitchen aid or your plain old bowl if you are using a hand mixer.
start the mixing and you will witness the first stage of of this lovely process.The whipped cream stage.


Next comes the stage where curds will appear accompanied by some liquid (a.k.a.the beginnings of BUTTER milk).
This is the third and best stage that I call BUTTER!Use a colander to transfer the BUTTER milk into a separate container.
Here we have BUTTER milk.BUTTER milk is almost as delicious as BUTTER.you can make pancakes with it.yummy.
Squeeze the BUTTER until all the BUTTER milk is free from the solid BUTTER.
BUTTER BUTTER yummy yummy it goes lard-o in my tummy!!!
Put it on toast.
Feed buttered toast to a kitten.A Mr.Kitten is the best kind.

Courtesy of Lynne Rossetto Kasper's butter recipe.

Makes about a half pound butter and about 2 cups fresh buttermilk.

The better the cream, the better the butter. It's worth checking out local farms for their cream. And, yes, different creams do have different tastes. It's that "terroir" thing.

• 1 quart pasteurized good tasting organic heavy cream (check the label—you want just cream, no stabilizers, certainly not ultra-pasteurized, nor fillers)

1. Put the cream in a large mixing bowl of an electric mixer or use a hand held mixer. Put the mixer whisk in the bowl and then cover the bowl with plastic wrap to keep the buttermilk from splashing.

2. Beat the cream at medium to high speed until splashes of liquid start hitting the plastic and you can see solid pieces of butter.

3. Set a sieve over a bowl and pour the contents of the bowl into it. Gently knead the butter to release all of its liquid (about 3 minutes). Save the buttermilk for drinking, baking, smoothies, soups, stews, etc. Work salt into the butter if you like. Wrap the butter well in plastic because it loves to absorb orders. You can freeze the butter, or refrigerate it up to a week.