I went to the local (world known) Holderread Waterfowl Farm and Preservation Center to pick up my box of 6 baby ducks. The owner came out in her Birkenstocks and hat to show me where to park and was really neat to work with. She has won a lifetime customer. Anyway, here are those ducks I keep talking about- yes I know too many pics as usual :) Enjoy.

For all of my duck and/or chicken pictures head on over to my Ducks and Chickens Album on Flickr.

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Homemade Butter Recipe:

What you need:
1 Ball Jar (any size- I like the quart size but you can use a smaller one if you want to make less)
1 Large pinch of Salt
About 15 minutes of your time

Fill one ball jar half way with Heavy Whipping Cream. Put a lid on it and tighten it. Let sit out at room  temperature overnight- or for approximately 12 hours. This is to aid in souring process.

After your patient wait. Grab on to the jar and add a large pinch of salt to the cream. Then with one hand on the top and bottom of the jar shake with decisive churns. Not too quick, think of it as sudden pulses timed at about once every second. (This does not have to be exact- I didn't do exactly that, but I write this to let you know you aren't jiggling it constantly)

When you start to wonder if you should open the lid or you will miss it, don't. Just keep going. It happens really quick- it goes from regular liquid to whipped cream and then to butter surrounded in buttermilk  with the jerk of the jar. When you see a conglomerate of light yellow butter in the middle (slightly bumpy and odd looking) you have it! You made butter!!

Butter is forming and swimming in a soft pool of buttermilk

Butter in jar after I emptied out the buttermilk

Empty the liquid (which is buttermilk) into a separate jar using a funnel. Rinse your butter with water making sure all the buttermilk is out, as this will cause spoilage. You can kneed it under the water, I would use cold though so it doesn't make your butter any softer than it already is-this will be slimy, but you could just lick your fingers off!! :P After the water that comes off of the butter runs clear your butter is good to go.  Transfer to a butter mold or smaller jar if you choose. Store both butter and buttermilk in the fridge. If you want a soft butter- you can leave part of it out for easy-creamy spreading. Grab your toast and slab on your homemade butter! Or better yet- just grab a spoon! YUM!

Have you made butter before?? Do you have any tips or something I left out?? Be sure and let me know. If you have even considered it you really should- it is SO easy that you'll just want to keep it up!

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