fresh shaken

I've been making my own whipped cream for a while because it tastes so much better than what ya buy at the store, but I would end up with leftover heavy cream that would just spoil in the fridge if I forgot to use it all up before we ate all our dessert.  felt like such a waste.  even more so when I found out I could make butter from soured heavy cream...  gah!  who knows how much potential butter I've tossed throughout the holidays :(

anyway, so I tried it on half of a quart of cream that got lost in the back of the fridge and was about a month out of date... it was the best butter I've ever had!  also, the best arm workout.  win win win :)

I used the mixer the first time which gets the job done much faster, but I think if I'm going to be eating more butter I should get a good work out first and just shake it in a jar ;)

I got 2 cups of butter from 1 quart of heavy whipping cream, with about 2 cups whey leftover, which is apparently what "traditional" buttermilk is. makes me think I could use the whey in place of water with powdered buttermilk for a richer buttermilk pie.  I'm so excited for holiday baking!

"traditional" buttermilk

my arms are incredibly sore after an hour+ of shaking, and it's not really cheaper for me to make the butter and buttermilk (unless I get a good deal on cream), but it's so much better when it's homemade so I'll be making it for the holidays and special stuff... or maybe when I need a good workout :)