I had lunch today with several readers, cooked by a Tolono woman who has published a chock-full cookbook with two of her friends.
A story will be coming about that, but another guest, Tien Douglas of Savoy (she teaches cooking classes around town and has been featured in The News-Gazette) was telling me about her simple method for making butter.
Douglas suggests watching YouTube video tutorials on making butter, and especially recommends this one.
"I just pour some heavy whipping cream in a pint jar with a lid and set it out for about 4 to 6 hours," Douglas told me in an e-mail. "Tip the jar upside down to make sure that it does not leak before you shake the jar. Since it works in that time frame, I go with it. The video has more time for the cream to set out. It just makes me nervous to set cream out that long.
"Shake until the fresh butter milk and butter separate. Drain the buttermilk with a spoon to hold back the butter. Rinse one more time with cold water tap water. I then add 1/2 teaspoon of Artisan Murray River pink flake salt from Schnucks and mix the salt in the butter. It's best eaten right away.The butter will solidify more after refrigerated. Enjoy!"
Butter can also be made in a food processor or mixer, and I found this mixer tutorial. It looks like you can find tons of similar tutorials online. Sounds like a fun project for a weekend.
Photo from this Flickr page.