Making butter is a simple as whizzing double cream in the food processor. You can adjust the salt to taste which is one advantage of making it yourself.
Something else. I love homemade butter. I was surprised this recipe did not give any hints for what to do after your done blending - make sure you rinse the buttermilk out of the butter with cold running water, pushing the liquid out with a spatula. Salt should be added after the rinsing. Also, your cream and supplies should be very cold at all times for a good smooth consistency. Use at least 30% milk fat cream. - 29 Sep 2008
I would give this ten stars if I could! It was sooooo easy, and probably cheaper than buying butter. I had a little carton of heavy cream sitting in my refrigerator, so I decided to see if it would work for me. You can tell it's ready when it goes from being perfectly white and smooth to being yellow with lots of little chunks (like cottage cheese), and there's milk in the food processor. I didn't bother straining it or squishing it with a spoon, I just dumped it all into a bowl and picked up the curds and squeezed the milk out of it with my hands. The milk tastes good, too! And remember you can do just about anything with it, add whatever seasonings and herbs you like and even a little bit of fruit for yummy strawberry butter or whatever. - 29 Sep 2008
Way more stars if it were allowed! When I think of all the money I have wasted buying butter . . . when I could have been making it myself. I used organic heavy cream & this was so easy & super delicious! I am going to make it next time with my kids so they can see the process. - 29 Sep 2008