Sweet Butter is one of the easiest things to make, and yet often one of the things most people would rather buy. Although we have no access to Raw Milk right now and therefore no cultured butter, there are still a great deal of benefits to churning (or shaking) butter at home.
When you make it yourself you have the added benefit of knowing exactly what is in your butter. No natural flavors, no added coloring agents (such as Annatto), no added preservatives, oils, or nitrogen and if you trace where your milk comes from you can know that the milk isn't altered and is harvested from naturally raised cows.
Another great benefit is the limited processing allows for fresher butter which means more/better flavor.
If you have a raw milk supplier you can "culture" your cream and make cultured butter adding a great deal more nutritional value to your butter.
and finally .. . Drum roll please . . . . The Buttermilk. . . Oh how you will love the buttermilk! This milk is much better than any store bought buttermilk. Store bought buttermilk is often not buttermilk at all but rather fermented skim milk! http://en.wikipedia.org/wiki/Buttermilk
The buttermilk you get from churning your own butter is by far superior and makes excellent pancakes!
Although there are many methods of churning your own butter at home some using blenders and whisks, some with traditional churns, I've heard of people using stand mixers, we shake our butter.
As we use it quickly we don't usually worry too much about pressing the butter and we usually make it in small batches. This method is cake easy and really doesn't even require too much thought. Our whole family participate! Ok ok enough blabbing are you ready?
Fill your jar 3/4 full of Heavy Whipping Cream (or fresh cultured cream)
Let the jar sit until the cream is room temperature.
Pour out the milk (save it for your pancakes tomorrow!) and keep shaking. Shake and pour, shake and pour until you can't get much more milk out of the butter.