I've sorely missed butter on my potatoes and veggies so I looked on the Interwebs for directions for making your own butter. All I needed was some raw milk. I had all the required equipment.
First, let the milk sit for 12-24 hours and then skim off the cream that's floating on the top. Or you can poke a hole in the bottom of the jug, drain off the milk, and pour the cream into a bowl.
Let the cream sit at room temperature until it reaches reaches 60 degrees. This calls for some precise measuring.
You can put the cream in a mason jar and shake it until the butter lumps together. There's no need for overkill to whip the cream until the butter forms.
Put the butter in a cheesecloth and squeeze out the remaining buttermilk. If, like me, you don't have cheesecloth then coffee filters will do in a pinch.
Put a towel under the filter and use a wooden spoon to press out the buttermilk. I went through about six filters.
This is going in the freezer just in case I missed any buttermilk. I wouldn't want it to go bad on me. Tomorrow my locally grown veggies will taste better than ever.