When I was growing up the neighbors a few doors down had a cow. We would let the fresh milk sit overnight so the cream could rise. Then we would make fresh butter and mom would bake bread.
Oh it was so good!
So.
Made butter last night from some of our Matanuska Creamery (all alaska milk, thank you) heavy cream (30-40% butterfat). I haven’t tried but I have no reason to believe store bought cream wouldn’t work…
Fill a quart jar 1/3 full with cream
Bring to room temperature
Shake the bejeezus out of it
After about 10 minutes of enthusiastic agitation you’ll have a lump of butter and buttermilk
Drain off the buttermilk
Squish the butter around to get the rest of the buttermilk out
Bake some fresh bread and enjoy