So the butter got made and I have to say I think I am spoiled. It was so easy and took less than 20 minutes and tastes wonderful. I am going to outline the steps here but sorry there are no pictures (I was kinda busy lol)
1) chill in the freezer a metal or glass bowl big enough to hold double the size of the amount of whipping cream you have.
2) Make sure the whipping cream is at room temperature.
3) Pour cream into bowl and beat with a mixer. It will turn into whipped cream but don't stop there. Keep beating until the butter milk starts separating and it all turns into curds.
4) Keep going until the texture is creamy just like butter and make sure you drain the milk into another container during the process. It is yummy and too good to throw away.
5) Once it is nice and thick, make sure you get all the milk out or it will spoil quickly. You can squeeze it through cheese cloth or use a fine strainer. Either way works well as long as you remember to run it under water while you squeeze it around to get all the milk out.
Once all the milk is out and the water runs clear (don't worry it will take a few times) you have your wonderful butter! I used 1 litre of whipping cream and that gave me about 2 - 450 gram blocks of butter!
Now, don't forget the buttermilk! There is enough for a recipe of your choice, me, I'm thinking buttermilk pancakes! Yummmm
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