Quote:
Originally Posted by RacerX1166
You can make it yourself quite easily. Heavy cream whipped until it separates will form butter chunks.
|
I tried that a couple of years ago. Trying to teach the grandsons that food doesn't magically appear in restaurants and supermarkets, it's actually made by someone. We made butter, but it was pale and just didn't have the right taste. I suspect homogenization had something to do with it.