How To Make Butter

Step 2 Wrap it up for storage

I wrap it up in Parchment Paper then freeze or refrigerate it.

Parchment Paper is used by bakers to line pans so they don't have to grease them. It is also great for things like this. You can buy it at a grocery store. It will be with the plastic wrap and foil.

You can save some butter to use, and then package the rest for freezing.

I put the unwrapped glob of butter on the Parchment, and stick it in the freezer for about 5 minutes. This is to firm the butter up, so when I squish it around to shape it, it doesn't get the paper all gooey.

After you put it in the freezer, lick your fingers and say "Yuuummmm".

I wash my hands, then take it out of the freezer, roll it into a cylinder inside the paper, then I squish the paper tube of butter until I get it the size I like. I then unroll it again to straighten out the paper.

You know when you unwrap a cube of butter, and an edge of the wrapper is embedded in the hard butter? You try to pull it out very very carefully, but you still end up with that &*%$**# little piece of paper embedded in your butter. That's why you unroll it and straighten out the paper.

Now roll it back up. You can twist the ends like a du.. jo... well, you know, one of those things you share with friends on Saturday night that makes things like butter taste so so so very good. Or you can just fold the edges over. Then put it back in the freezer.

You now have delicious, no additives, nothing artificial, as fresh as can be without owning a cow, homemade butter.

Hope you like it. Now I have to clean this smudge off my glasses. Yummm butter...