Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Cream + agitation = butter. Whether you shake it in a jar or hit it with a blender or stand mixer, butterfat congeals into sweet, creamy butter. Leave it sweet or salt it for extra flavor and longevity -- or freeze it for the long haul.
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