I just learned something about making butter! First of all you need
to let the cream reach room temperature before making your butter and
then you need to rinse the butter under water and mash it to get the
extra whey out. I guess there is some kind of butter paddle you can
buy at antique stores or you can just use a big spoon. But just mash
for a couple of minutes until no more milky looking stuff comes out
and your are done. If you do not get the whey out that is why your
butter turns sour or has that off taste/smell about it. I was just
told that if you get all the whey out that will not happen and the
butter will keep up to 3 years and does not need to be refrigerated.
Can that be true? Wow!

Sandy