Making Homemade Butter

When I was little, my mom bought raw milk from a neighbor who had cows he milked everyday.
There was always a 2-3 inch layer of heavy cream on the top of each gallon of milk. 



My mom used an old butter churn like this one to whip the heavy cream into butter. She usually tried to get her six children to help by having each of us take a couple of turns churning the cream. It took forever!



I do not have a cow or an old butter churn but I can still make homemade butter faster than my mom did.


I made 1 pound of butter and 2 cups of buttermilk in about 15 minutes.


Was it easy? YES!

What I used:
food processor
cheese cloth
32 oz. heavy cream $3.48 @Walmart
salt

I added 2 cups of heavy cream and 1/2 teaspoon of salt to the processor. 

Turned it on and let it run for about 4 minutes and it was like whipped cream you would use for a dessert topping.

At about 6 minutes, it separated the butter from the buttermilk.

Lined a bowl with cheesecloth and dumped in the butter and buttermilk.

Gather up the edges of the cheesecloth and let it drip...I gently squeezed the butter to release the rest of the buttermilk.

Easily shapes into a ball.

I put my butter in a dish with lid and poured the buttermilk into a jar for future recipe.

What should I make with the buttermilk?

Texas Sheet Cake or Indian Fry Bread?

Note: I repeated the process twice to use up all the 32 oz. container of heavy cream.