Quick Homemade Butter

I find that milk and cream at natural food stores often comes from smaller local dairies and tastes far better than what *any* of the grocery chains sell. As with sharp and extra sharp cheddar cheeses, the typical quality has gone *way* down over the past 20 years, as people who live in "dairy country" know well. Even the skim milk from some of these smaller dairies has a richness somewhere between "grocery chain" whole milk and 2% -- and it tastes far better. Chill your blender in your freezer for 20 minutes. Remove and add 2 cups cold (but not frozen) whipping cream + 1/4 tsp salt + a few drops yellow food coloring. Blend on high for about 20 seconds, or until the cream stiffly sticks to the blender blades. Add 1/2 cup of ice water, no ice. Blend on high about 3 minutes, stopping to scrape the sides as needed, until all the butter fully separates from the water/liquid. Remove from blender, put into the middle of a handkerchief. Chill further, if necessary, then twist and wring it tightly, removing the water. This will make about a stick and a half's worth of butter. Make it the same day as you'll serve it. Shape into curls or balls. Your guests won't forget it.