Rakka got this cheese making book. I thought she was taking this whole self-sufficiency lark a bit far, but I picked it up and flipped through it. And of course, I'm the first one to attempt one of the recipes. Butter!
It turns out that making butter is astoundingly easy. You don't need an official churn or anything, just an old pickle jar or something. Make sure to wash it out pretty thoroughly though. Learned that the hard way.
Anyway, put your room temperature heavy cream (has to be heavy milk, learned that one the hard way too) in the jar, put the lid on tight and shake for 5-10 minutes. That's pretty much it. You've just got to pour off the buttermilk, push the rest out with the back of a spoon, and rinse it a bit. You can mix in some salt.
It's the best butter ever.
And the best thing to put it on is homemade bread.
This is a recipe from the book of bread. Or, two, really. I made the sourdough starter a couple weeks ago. Attempted the bread last weekend, and it sort of worked. It worked better this time, but still not great.
I have a long way to go before I really understand bread. I always end up using nearly twice as much flour as the recipe calls for. The sourdough in particular always sticks to every freaking thing. The work surface, my hands, the bowl, the pan. Everything.
Maybe it's like driving a stick shift. Keep grinding the gears long enough and one day you just get it.
update: changed "whole milk" to "heavy cream". Whole was the stuff I tried the first time, and it didn't work at all.