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1
Find a large jar with a tight-fitting lid that will hold the cream about half full.
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2
Refrigerate the jar for at least 1 hour.
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3
Pour the cream into the cold jar.
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4
Tightly secure the lid and shake as hard as possible until chunks of butter start to form, 15 to 30 minutes.
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5
Pour into a strainer set over a bowl.
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6
The chunks in the strainer are butter, and the liquid in the bowl is buttermilk.
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7
Pour the buttermilk into a clean container, cover, refrigerate, and reserve for another use.
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8
Turn the butter into a clean bowl and cover with very cold water.
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9
Pour into a strainer, discarding the liquid.
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10
Continue rinsing the butter with very cold water until the water runs clear.
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11
(The cloudy water is buttermilk which will make the butter turn sour.)
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12
When the butter is clean, work with a wooden spoon or rubber spatula to press out any remaining liquid.
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13
Discard this liquid.
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14
If desired, add salt to the butter.
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15
(Salted butter will keep longer.)
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16
Transfer the butter to a clean container for keeping, pressing with a wooden spoon or spatula to dispel any air bubbles.
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17
Refrigerate until ready to use.
