James Shugg wrote:

> Hey Buzz, how long did you blend it for?

Well...here's the deal: I chilled the [glass] blender carafe like a beer
mug in the freeer, made a little ice water; poured in a cup of light
whipping cream and 1/2 cup of chilled water--just turned it up to high
speed and stood there dumbly. After a couple of minutes, the mix had
emulsified and started "blurping"--I removed the top and pushed the
stuff down the sides with a spatula--finally, after about two more
minutes the butter separated and appeared as light yellow blobs floating
to the top in the water and I (1) poured it into a fine wire strainer
and (2) plopped the curds into a cloth-lined bowl, picking up the cloth
and making a ball out of it; the loose water came away. I removed the
ball, set it in a shallow bowl and just folded it on itself as more
water was expelled. The leftover liquid just went into my wife's 2%
milk jug! Har-! I made salted and unsalted varieties.

Man--this is yuummy stuff. Sort of like a science project you can eat-!