I wanted to do something special for my fiance Jessica, so one day she calls and tells me she is making yeast rolls and cinnamon rolls from scratch so we can have them with supper. I told her that sounded great and I would add something special to the menu. When I got off from work I went to the store and picked up the ingredients to make home made butter with out the churn. so listed below is the recipe and directions to amaze your family and friends that have never had homemade butter.

All right before anyone calls me crazy I want you to know this recipe works.....this is not a joke.

In the olden days the women folk would spend hours sitting at a churn churning butter. Sometime they would let the younger girls do the churning, so that when they got older and married they would know how to make homemade butter for their husband and children This butter was made from the cream that came off the top of the milk taken from the family milking cow. This cow provided, milk, cream, butter, buttermilk and cheese for the families long before people began buying it in the stores and milk men would deliver. It was not an easy task, it would take several hours to complete this task.

Butter is made from cream that has been separated from whole milk and then cooled; fat droplets clump more easily when hard rather than soft. However, making good butter also depends upon other factors, such as the fat content of the cream and its acidity.

The process can be summarized in 3 steps:

1. Churning physically agitates the cream until it ruptures the fragile membranes surrounding the milk fat. Once broken, the fat droplets can join with each other and form clumps of fat, or butter grains.
2. As churning continues, larger clusters of fat collect until they begin to form a network with the air bubbles that are generated by the churning; this traps the liquid and produces a foam. As the fat clumps increase in size, there are also fewer to enclose the air cells. So the bubbles pop, run together, and the foam begins to leak. This leakage is called buttermilk.
3. The cream separates into butter and buttermilk. The buttermilk is drained off, and the remaining butter is kneaded to form a network of fat crystals that becomes the continuous phase, or dispersion medium, of a water-in-fat emulsion. Working the butter also creates its desired smoothness. Eventually the water droplets become so finely dispersed in the fat that butter’s texture seems dry. Then it is frozen into cubes, then melted, then frozen again into bigger chunks to sell.

Butter churns have varied over time as technology and materials have changed.

1. Butter was first made by placing the cream in a container made from animal material and shaking until the milk has broken down in to butter. Later wood, glass, ceramic or metal containers were used.
2. The first butter churns used a wooden container and a plunger to agitate the cream until butter formed.
3. Later butter churns used a container made from wood, ceramics or galvanized (zinc coated) iron that contained paddles. The hand-turned paddles were moved through the cream quickly, breaking the cream up by mixing it with air. This allows the butter to be made faster than by simply agitating the cream.
4. Centrifugal cream separators allow the properties of centrifuge to be applied to butter making. Instead of having spinning paddles, the paddles are fixed and the container spins. This allows better separation of the butter from the buttermilk and water.

Wikipedia

Alright there is a little history and information about making butter. Here is a recipe that will make butter in a small amount of time and do away with the wooden churn and the sloshing and splashing that wooden handle with the churning paddle. Enjoy 

Homemade butter (no churn)

ingredients

1pint of heavy whipping cream

2 to 3 teaspoons of table or sea salt

1 1quart jar with lid and ring.

directions: Open the pint of heavy whipping cream and poor into quart jar. Add 2 to 3 teaspoons of salt this is where the flavor is enhanced once the butter is done. After adding the salt seal the quart jar very tightly by hand. Note:( if one wishes to have a flavored butter such as a lime butter add a teaspoon of lime to the mixture. Any type of flavoring can be used. I like sesame seed butter therefore I add a small amount of burnt sesame seed oil, and seed to this mixture it is very good on baked fish)

Once you have the lid on tight put on your favorite music, country, blues, rock, classical whatever you like and begin to shake the jar up and down.  After about 10 to 15 minutes you will notice a difference in the way the jar feels at this point instead of shaking it from top to bottom, start shaking with a circular motion as if you are rolling it. after about 5 minute you will notice the liquid is turning into a solid, continue this until you start to see liquid separate from the solid, the liquid should be poured off this would be your buttermilk if you were doing a large amount of butter but not much to save so discard it by draining it off, then pour your butter out into a butter bowl and place into the refrigerator to harden and there you have it homemade butter. 

Easy a mud.....at holidays this is a good project to have the younger kids to do. They will enjoy helping in the kitchen by making homemade butter.