We didn't churn it the old fashion way, but we totally made homemade butter!
My friend Mattie, read about this yogurt making class that was going to be held at the local Whole Foods, it was free, had an interesting topic and was supporting a local company... So we signed up! Mattie, Amy and myself were all off to learn more about yogurt.
After we attended the class, we found out that Mattie's aunt had attended a couple weeks prior and she wrote a great little review of the class, over here. Warren, who lead the class from Snowville Creamery was sharp, knowledgeable, friendly, fast passed and excited to share info with us about his products. It was a great class and would highly recommend not only taking this class but buying their products.
From the class, we learned a lot about plain yogurts, keifr, making butter and Snowville products in general. While we had the products and knowledge to make yogurt at home, we felt much more confident about making homemade butter, so we did!
We started with Snowville's Whipping Cream...
Note: Snowville products are not sold everywhere, however, their website is a good place to look for a location near you that might carry this product. It's worth every penny and so delicious. Not to mention, you can usually find it a little cheaper at a Giant Eagle vs. a Whole Foods (FYI).
We put all of our butter balls in the fridge right after making them. Following that, we wrapped them separately in wax paper or parchment paper and then put them in freezer bags. We had so much butter from the 3, 1/2 gallons of whipping cream that we bought that we had to freeze it. There was no way that we were going to eat that much butter in a short amount of time. We had talked about giving it away, but again, so people wouldn't eat it that fast.
Who knew that in this day in age, people would still make their own butter and love it more than any store bought kind?