Homemade butter.

I am so excited!  I read a while back that you can make butter yourself fairly easily.  I don't like buying butter because either it isn't organic or it is REALLY expensive.  And I go through so much butter with all of the baking I do, so this has been a concern that I should have addressed before. To be honest, I didn't really believe butter would be easy to make by hand because it just seems like one of those things that can't possibly be easy to make, which is supported in my mind by the whole historical image of a maiden churning butter for hours on end.  Regardless, last weekend I decided to tempt fate and bought two half litre bottles of whipping cream, knowing full well that I would not be able to use it all in my baking for the week, so I would have lots leftover and have to use it somehow.  So I deliberately set myself up to have to deal with it this weekend.  So today was the day.

Thankfully, Tim helped me because I was actually a little nervous.  I had read extensively online about the process of making butter at home and knew that there is a bit of a sudden change that you have to be ready for, otherwise you may end up spraying chunks of butter everywhere.  I'll explain.