I made my own butter this week and I’ve been insufferably pleased with myself ever since. There’s something so satisfying about it, and it’s fantastically easy. Now, you don’t save any money by doing this unless you have a milk-producing animal, I guess! If you can get cream for little to no money, then this is hugely economical. Otherwise, not really. I’m lucky that I can purchase good butter from a dairy, where 1 lb costs the same as a quart of cream (both natural products, with no stabilizers, emulsifiers, additives, etc.) I’m not sure exactly how much butter would come from a quart of cream, I’ll have to plan to weigh it out someday. But, anyway, even if there’s no real cost savings… there’s still that satisfaction of making it myself, turning cream into butter and buttermilk. I followed the diy recipe on this “Butter through the Ages”...
