Butter... And a bit of history of it!

Hello Friends,
Greetings to L M Ball, and hope that I can share what I know about butter, and the makeing of it. It's a very simple process, and the history of it all is even more fascinating!
The idea of butter has been with us all for so long...and we probably all take it for granted that it's always been around....but it hasn't.
I did a little research a few years back as to how the product of "Butter" came into realization. I found about forty different stories on how it came to be..but one I found was most interesting....and most believable...
The Mongolians seem to have been the original culture who recognized butter for it's richness. The story goes that Mongolians would store Yak's milk in skin sacks to take with them while treking across the Gobi desert. The skins were attached along side the horses they road while on the long journey. The up and down motions of the trek was kind of a "churning" action to the fatty yak's milk, and produced the first butter.
China never has used butter as we do in the western world. Why? I have no idea...
The idea of butter followed all around the world through many different cultures. Some used it, others did not. I can only imagine that those who did not had other resources for fat that were easier to produce than the rich butter.
Europe in the meantime had all the fresh milk and cream that anyone would want...and on it all came to America at the turn of the last century (1900)...and the methods of producing that fatty milk to butter followed.
When the Great Depression hit the United States in the late 20's the whole of life kind of slowed down, and that included transportation of goods. It was always known that salt would slow down the process of spoilage. Thus, salt was incorporated into butter to help keep it fresh and flavorful, even if it took a month or so for it to be delivered to wherever it could finally be sold. Today...Salted/Unsalted butter is available in all it's richness at our local grocery stores. I prefer the salted butter, simply because that touch of salt adds so much flavor, even if it is an addition to sweet dishes.
L M Ball...To make salted butter is no big deal. If you have three things, you can make it in about twenty minutes! You need 1 pint of heavy cream, 1 tsp. salt, and 1 food processor. Add the salt to the cream, and let it sit for at least half an hour. Pour the heavy cream/salt mixture into the food processor and use a sharp blade. Turn the food processor on hi, and "let 'er rip" for about fifteen minutes. The cream will whip on up to "whipped cream", and then, after time, condense down to a watery blob of butter. The food processor will go "lump lump lump", and you know the globs of butterfat have developed. You take the "glops" of butter out, and press out the excess moisture from the butter between paper towels. You can then press the butter into a mold or shape into any kind of design you want!
This is kind of a neat thing to do as an experiment of sorts. You can add any kind of flavoring to the heavy cream before going through the food processor process...basil is good, garlic also. How about trying bits of fruits/nectar? The ideas are endless...
I think that trying these "old" traditions of makeing things with the "new" gadgets of today is interesting and fun. Kind of neat that we can make butter today without haveing to ride a horse across the Gobi, or sitting on a porch in rural America churning away for hours...Well, it IS 2000, so enjoy the the modern world we all share!
Peace To All On TKL!
Good Luck L M Ball In Eastern Europe!
David In Virginia