Most groceries in Belize are fairly expensive given the average income, but some things are quite ridiculous, such as dairy products. For example, 4 sticks of butter sell for about $8 Bz, or $4 US. Luckily, Daniel milks a few cows. For cooking when margarine really isn't an option ( I wouldn't use it at all, but it is cheap) I make small amounts of butter. It's actually pretty easy as long as you have someone else to milk the cow.
The reason I don't make large amounts of butter is because we separate the cream by skimming the milk, rather then using a cream separator (which we don't have). You just let the milk sit for a few hours then take a spoon and skim the cream off the top. Then, put the cream in a tupperware and shake for about 15 minutes. If you want to be high tech, you can put the cream in the blender and blend for 3 or so minutes.
You end up with butter and whey. I save the whey and use it in biscuits--so good! Next you "wash" the butter- I just pour in some water and squish the butter with a fork. The idea is to get the extra whey out, so keep squishing and changing the water till it comes out clear.
That's it! I don't salt the butter, but if you wanted to you would add salt last.
-don't freeze the cream. It won't make butter.
-it works best if the cream is somewhere between fridge and room temperature- not warm, but not really cold.
-it is faster to make butter in the blender, but you get more if you shake it by hand
I think the thing I was most surprised by is the natural yellow color of butter! I guess I always thought it was added food coloring....