One question though, the website Cooking for Engineers, suggested that you let the heavy cream sit for 12 hours before mixing due to electric appliances.

Is this required, or do you just receive different results?

Nelibelly– I thought about doing the shaken version of butter-making, but discovered I lack that sort of energy. I suppose I would have been prouder of my results, though the results were excellent.

Esi– Accidental butter may just be the best kind of all.

Rich– Why on earth would you have two, unattended cartons of cream sitting in your fridge? I’m glad you had the wherewithall to make good use of it.

MangerLaVille– As good as artisnal butter? I don’t know if I can answer that question. I suspect homemade butter may just be artisinal, without all that bother of cow-management.

I would have loved to make it with raw milk, but that’s a little hard to get. The results are certainly fresher than what one might find in the store, though not necessarily fresher than what one can find at a farmer’s market. It’s more fun than buying artisinal butter, for sure.

He’s thinking about making butter again, though he’s waiting until he can find raw cream to make it, which is not legally for sale in New Jersey.

Apparently, pasteurization or, worse, flash pasteurization, does something to the cream that makes the butter less than it can be.

We know about the cannabis clubs in California, what’s the legal status of raw milk? And shouldn’t there be clubs if you can’t get raw dairy products (not talking about cheese)? If you can’t, let the lobbying effort begin!!!

There were also a heap of buttermilk recipes in the Chron last year… smoothies and such (since I know how much you like those).