Most folks think making butter is a time-consuming chore requiring a lot of muscle.
Well, it used to be. It still is if you use the pounding in a butter churn method, or the shake it in a mason jar method.
However, I'm lazy. I prefer this method - I'm all about making the appliances do the work.
This usually takes me 20 minutes to make, from the time I start pulling ingredients out to the time I put dirty dishes in the dishwasher. Don't let the number of steps fool you - most of that time is spent waiting, not working.
Cost: $5 for a quart of cream, of which we used half (one pint), so the portion used here was $2.50, which made about 8 ounces of butter.
Step 1: Gather Ingredients & Equipment
Heavy whipping cream - this says minimum 36% milk fat on the label
If you buy a pint of cream, expect to make about a cup of butter.
Measuring cup, optional
Spatula / scraper for blender
Small container to store butter