Letting the cream go sour adds a welcome, mild funkiness to this homemade butter. This recipe hearkens to European-style butters where flavor is something to be desired, not obliterated as it is under USDA guidelines.
Now, how is it we can have been on this earth nearly 40 years and never knew that making butter is so utterly, totally easy? Why isn't everyone making it, all the time? I don't know, but I do know may well never buy butter again.
It turns out making butter from scratch is not hard to do at all, especially if you have a food processor. It took me all of 10 minutes to turn a little heavy cream into the tastiest butter you’ve ever spread on a slice of bread. Honestly, 10 minutes
Just fill a glass jar half-way with cream, add a marble, and shake. And shake. And shake. And shake. Oh – and did I mention that you have to SHAKE? The process is simple. The labor involved is, well, laborious.