Homemade Honey Butter

I begged this recipe from a friar in the Florida Bay Area chapter of the Society for Creative Anachronism after he brought out a large wooden mug full of  what he called "the milk of human kindness" (thank you, Shakespeare!), the buttermilk made as a result of this butter recipe! It's immensely satisfying to make something as simple as butter at home. Plus, it's a good workout! =)

• Note 1: I halved the original recipe to make it physically easier on myself; feel free to double the amount as long as you also double the size of your container.
• Note 2: You can flavor this however you'd like; nutmeg, ginger, or no spices at all! It's really up to you, and so simple you can make multiple batches to test 'em out!

Honey Butter and Buttermilk

Ingredients:

• 1 pint (2c.) Heavy cream (local, if possible)
• 1/6c. Honey (I used creamed; any type is fine)
• 1/2 tsp. Vanilla extract
• 1/2 tsp. Cinnamon
• 1/8 tsp. Salt

Materials:

• 4c. Screw-top container (I used a Ziploc one; clear is best, so you can see what's happening)
• Container for the milk (I used the pint bottle the heavy cream came in!)

Directions:

1. Place all ingredients into ziploc container.
2. Shake vigorously for 10 minutes. You'll hear, feel, and see the different stages! First, it turns into whipped cream (the sloshing will stop), then the buttermilk will separate from the butter (the sloshing will start again), and eventually the butter will all clump together (and rattle around inside the milk). 
3. Once the butter separates, decant and save the buttermilk (into the heavy cream pint container, or another tupperware).
4. Rinse the butter in its container until the water runs clear. Removing any excess buttermilk is essential at this stage, as any remaining milk will make the butter turn rancid sooner.
5. Once it's clean, ball the butter up with your hands and place it in whatever container or mold you'd like! It gets rather hard in the fridge (no additives, and all that), so you can totally leave it out in a closed container as long as your kitchen doesn't get too hot or humid.
6. If the butter isn't as spiced or honeyed as you'd like, work more flavor into it before refrigerating. 
7. Enjoy! You've just made part of your own breakfast! =D The buttermilk is AMAZING on its own, or as a coffee creamer. Yum yum yum! Also try it to make buttermilk pancakes, desserts, biscuits (which you can then spread the honey butter on!), you name it!