I started off with buying a quart of heavy cream that was $1.92 at our local Wal-Mart. I poured the entire quart, cold, into the mixing bowl of my KitchenAid mixer. Next your suppose to turn the mixer on its lowest setting, and let it run for 10 to 15 minutes. I did this but didn't notice any immediate change in the cream. The directions said to run your scraper along the edges to make sure it is all mixed together. You are suppose to let it continue until you have whipped the cream to the stiff peaks stage. Well after about 10 more minutes, I still wasn't there so I decided to turn my mixer up to four. (the settings go from one to ten)
After about 10 minutes, I got to the stiff peaks stage and the cream began to take on a pale yellow cast. The next step is to see the whey beginning to separate. It is a white, milky substance. Its not butter until you can see the whey. I continued beating, and scraping the sides of the bowl until the mixture started breaking down, and I could see puddles of whey. (Yeah!)
This was the time where I should of added my garlic flavoring, as I was hoping to make garlic butter. Notice the words, I should of... I continued to let it mix, and decided to wash a few dishes that I had collected in the sink. It wasn't two minutes before I heard liquid flying up out of the bowl. The whey was going everywhere and I had a nice glob of butter in my whisk attachment. At first I was upset for my stupidity but then started laughing when I noticed the house cat and dog lapping it up off the floor, as fast as they could.
After I cleaned the mess, I noted that it was too late to add the flavoring but it was alright. I had delicious butter and I had made it myself. I took it out of my bowl, and made a rectangle shaped block, squeezing all the extra whey out of it. Next I took the butter, and cut it into sticks. This was then put into the freezer so I can take it out next time I make homemade rolls, which will be this weekend. Yummy!
Despite the adventure, I will be trying this again, and definately paying more attention. I still want to make my garlic butter, and some strawberry butter for bagels. If you figure in the time it took to make it, I probably did not save a whole lot by doing it myself. I usually pay between $1.99 to $2.19 for butter in the grocery store but I have the satisfaction of knowing I can make it myself.