We have been enjoying making, and eating, homemade butter from farm fresh, grass fed cream. Usually when I make it I get a nice lump of butter and some buttermilk, but this week the cream was so rich and thick (I had to spoon it out of the jar!) that basically everything turned into butter with hardly any buttermilk left.
I decided to freeze this batch for winter time- delicious, healthful, summer butter in the dead of winter. Butter from healthy, pastured cows is full of nutrients- read all about them here. And it tastes great!