Last month Hot From The Kettle visited Allin Tallmadge at Tallmadge Cheese Market in Montclair, where Allin taught me and my brood how to make homemade butter.
I fell in love with the simplicity of the process and the quality of the product. If you want to do it yourself, it's as easy as purchasing Heavy Cream, I recommend Organic Valley, Pasteurized, not Homogenized, available at Whole Foods, and adding to it a tablespoon or two of culture, I use Fage Greek Yogurt. Then you simply leave the cream and yogurt on the counter overnight and whip it up the next day.
Watch the video to see how I make my own butter at home: