Butter

Simple, yet tasty.

2 cups Heavy Cream (Whipping Cream)

Place cream in bowl & beat until milk separates and butter comes together, about 10 minutes. You can also use a stand mixer.

Strain out all the buttermilk (& retain for future use!), rinse with cold water, & pack into a plastic container, pressing firmly to release any extra buttermilk.

Can be frozen if desired.

You can purchase special butter presses, though they can get very pricey very quickly. Also, you can chop up herbs, spices, or even use jelly mixed in to the butter (after churning) to make your own special flavors.