From our Kitchen: Our Butter is Better

One of the many things that we made this past weekend was butter. Jay was curious about it and I remember making it as a girl scout (shaking a baby food jar filled with cream & a marble!), so why not? 

You start off with some heavy cream:

Look how excited Jay is about the cream! Truth be told, I once again caught him off guard with my paparazzi prowess - (hey there US Weekly! let me know if you need any help!)

Pour it in the handy stand mixer that you got off your wedding registry (thanks mom!):

And then start whipping:

And whipping. And don't add sugar when the temptation hits you because thats what I wanted to do. This is how whipped cream is made! No. You add a touch of salt and keep on whipping past the beloved whipped cream stage:

Until you get to something like this. It doesn't look very appealing, but that's when you know you're done. It's amazingly yellow compared to the white cream you start with. 

Pour off the excess cream (save that for your coffee the next day - Jay said it was good) and catch the butter in a cheesecloth. 

Wrap that cheesecloth real tight, squeeze out any excess moisture, and you end up with this pretty ball o' butter:

Then squish it into a nice airtight container & there you go! 

But wait! Before you put it in the fridge, scoop some up like this and spread it on some of that delicious high fiber bread that you got at the farmer's market! (or better yet, make your own bread and put it on that!)

And then take a bite of something so delicious...

...and amazingly simple...

That you gobble it all up before you know it.