You can see the creamline in this picture.
I carefully scooped out the cream from the top of each jar.
I had exactly 2 cups - 1 pint of cream to work with.
It is so pretty!
Ok. So 6 of the 7 hours of the project was letting the butter sit
to try and "culture" a bit as Savuer advised me. So here it sits.
I was soon thinking of June strawberries and whipped cream!
Tiring of the whisk, I broke out the mixer and was soon at the
soft peak, then stiff peak stage.
Feeling weird using the machine, I returned to the whisk, which worked
until I had arm muscle failure. You can see the butterfat starting to form.
Out comes the food processor.
This allowed me to get my strainer in a bowl and cheesecloth ready for straining.
And, voila! Yellow butterfat and creamy buttermilk!! I think if I would have started with the food processor, it would have shaved off maybe 15 minutes or so from the 1 hour of processing time. Maybe. Next time I'll try it!
So now the butterfat is in the cheesecloth in the strainer, and you're supposed to knead it a bit to expel any extra buttermilk. You can't help but touch it at this stage - it is such an incredible texture! Notice my fingerprints filled with buttermilk.
You're supposed to rinse and knead to get all the buttermilk out. If any is left in the butter, it will go bad really fast, or at least turn the butter flavor in directions you don't expect.
Here's the fingerprints with clear water - ready for molding!