On Friday, April 4, we made butter! "How?" you may ask. Well, we get milk that settles and the cream rises to the top. We skimmed off the cream (about 1/2" worth) and put it in a canning jar with the lid on tight, then just shook it for 30 minutes. And voila! Butter! The shaking didn't take too much effort because there wasn't much in there, and we all took a turn. I was a lot more excited about it than the kids, but either way, we ended up with about an extra-large egg-sized lump of butter. And since not all the cream got made into butter, I assumed the rest was "buttermilk" and used it in a banana bread recipe - yum!
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