Yesterday I got some milk for working at a local farm.
Milk has a cream that you can skim off of the top, which we did. Then we put that cream into a jar, shook like crazy, pressed, and added Himalayan salt. The results? Delicious butter.
This stuff is really good. And should be good for 5 - 6 days, it will be fine after that taste wise, but the smell will start to become like a Parmesan cheese (Bet that would be great on homemade bread) ♥