Butter is basically whipped cream that's been whipped too long. I started with 40 ounces of heavy cream and turned the mixer to high. It thickened, went to hard peaks, became coarser, turned yellow and then started flinging liquid. The liquid was buttermilk separating which signaled that it was done. I poured the mixer bowl into a strainer and then kneaded the butter until it was smooth and all of the buttermilk was squeezed out. From my 40 ounces of cream, I got 18 ounces of butter and 28 ounces of buttermilk. It took about 10 minutes.
It's cheaper and less hassle to buy sticks of butter but I may stick with the homemade stuff for awhile. There are no preservatives so I have about two weeks to make cookies, pancakes and such. Wish me luck...
