After much procrastination, and a genuine fear of what was happening to that whipping cream I bought weeks ago, I buckled down and made the most butter I have made so far. 4 1/2 quarts of cream! I mixed in some Halen mon Gold salt, a very special smoked salt that Elizabeth got me as a present. A 400 years old oak tree fell on the property of the company that makes this salt on the Welsh Coast, so they took their sea salt and smoked it over this oak tree and created this wonderful flaky amber colored salt. It is really good on vanilla ice cream, and in the butter it creates a very subtle smoked flavor.