Teresa might be able to make amazing homemade mozzarella but I just made my very own homemade butter. I can't believe it but it is seriously incredible and so easy!
All you do is mix about 2/3 of a pint of heavy cream and a teaspoon of salt in a tupperware dish with the lid on tight. (My mom actually used a couple of baby food jars.) Then, vigorously shake it for 20 minutes. After about 5-10 it will look like whipped butter- keep shaking. It will start to get really thick and you'll think you're finished around 10-15 minutes- keep shaking! Around 18 minutes it will start to curd and you'll think you ruined it. You haven't. It is just the curds separating from the whey- drain the whey (you might need to do this a few times) and keep shaking. When you hit the 20 minute mark, you'll notice it is smooth and creamy. It tastes so good. Is it bad that I wanted to lick my knife before I ate my english muffin?
ETA: This will be fun at dinner parties because it would be so easy to add garlic or sun-dried tomatoes or honey to it for a little extra flavor. I'm really excited now!