How does cream turn to butter? Heavy cream has a reputation for being thick and decadent, and it’s all due to its high concentration of butterfat. Agitating the cream by shaking or churning causes the bits of fat to stick together. Do that enough times and a golden mass of butter appears just like magic! Be sure to taste the leftover buttermilk—it’s quite different from the store-bought kind.

Fresh Butter With Radishes

The Pantry & The Pantry Crest, Little Rock | Serves 6-8

Ingredients:
1-quart mason jar
1/2 quart heavy cream
Pinch of sea salt or flake salt
1 loaf fresh grain bread
1bunch fresh radishes
White balsamic vinegar (optional)

Directions: 
Pour heavy cream into the mason jar. Place lid on jar tightly, then shake until butter separates from the buttermilk, about 20 minutes. Slice the fresh bread, then slice the radishes. Spread the fresh butter on the bread, then top with the radishes. Sprinkle with sea salt and serve. For an optional addition, toss the radish leaves with the white balsamic vinegar and place on top.