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1
Pour cream into a large, screw-top jar. The jar should be large enough that the cream only fills it up 1/2-2/3 full. Ensure the lid is screwed tightly onto the jar.
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2
Shake the jar vigorously. Keep shaking continuously. The cream will froth up after a time and will seem to stop moving in the jar - don't worry! Just keep shaking - over time you will see the cream start to resemble a sort of whipped cottage cheese, and then it will form a solid, yellowish mass, surrounded by an ever-growing pool of white liquid.
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3
Shake the jar another 2-3 minutes. In total, it will have been shook for around 25 minutes, depending on the temperature of the cream.
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4
Suspend a fine sieve over a bowl and empty the jar contents into it. Using a clean spoon, beat, press and fold the butter, teasing out as much liquid as you can.
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5
Beat a pinch of salt, if desired, into the butter, and then take the mass in your hands. Press and roll it gently, as if you are kneading a bread dough, until the butter starts to become quite smooth and sticky.
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6
Store the butter in a ceramic dish. The collected liquid is buttermilk (or whey) and can be used in baking.
