I can't believe it's butter!

Here are the kids shaking (jumping) with the cream from our fresher than fresh milk (non-pasteurized, non-homogenized).  This was during the week we studied cows (and learned about the.  We also visited a dairy to watch the cows being milked.  "Like newborn babies, long for the pure milk of the word, so that by it you may grow in respect to salvation, if you have tasted the kindness of the Lord."  I Peter 2:2-3

 Here's the color difference between store-bought butter from commercially dairied cows and the butter obtained from the cream of about two gallons of milk (around four cups of cultured cream).  It made about 10 tablespoons- that's a guesstimate, as I didn't actually measure the amount.  This larger batch was made in our blender, rinsed in our blender, and squeezed and squeezed and squeezed by the mommy to get out the water and buttermilk!  This butter made some awesome cookies!