This recipe is so easy, and rewarding to make. All you need is a glass jar with a lid and some heavy whipping cream. Any size jar will do. I’m not a big measurer, and this recipe doesn’t really require measurements. Basically, for x amount of cream you use, expect about half of that to be butter.
Fill your jar halfway with cream. You want to leave room for the cream to move around.
Now, start shaking the jar. Up and down, so the cream hits the lid and the bottom of the jar. Pretend you’re shaking the maracas. I hope you’re well rested. :)
At first, you’ll hear the cream sloshing around in the jar. Then, the noise will stop. This is whipped cream forming. Resist the temptation to open the jar and taste. Well, you could if you wanted to make whipped cream. If you want to make butter, keep shaking!
Soon, you’ll hear a solid lump sloshing around in liquid. Trust me, you’ll know when it happens. If in doubt, keep shaking (The whole process took about 15 minutes for me).
When you hear the solid form, you’re done shaking. Carefully open the jar. It should look like this:
Pour the white liquid into a bowl. This is buttermilk. You can save it for another recipe or dump it out. It’s up to you.
Add some cold tap water to the jar. Swirl the butter around in the water, and drain. Repeat until the drained water is clear.
Dump the butter onto a board.
Use your hands or a spoon to squeeze any remaining buttermilk from the butter.
You’re done! Enjoy right away on some bread, or store it in an airtight container in the refrigerator. This is unsalted, obviously.