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1.
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In a large jar with a tight fitting lid, add cold cream and salt.
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I used a quart-sized mason jar.
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You want your jar to be big enough for the cream to move around loosely.
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2.
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Tighten lid securely and get ready to shake your brains out.
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I mean, really shake that sucker.
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This is a great time to get your cardio and arm workout done.
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Or grab a friend and take turns shaking until you can shake no longer.
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You will want to shake your jar for a total of 25 minutes.
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3.
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At about 4 or so minutes in, you will definitely hear a difference in your cream.
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It will take on a deep thick sound.
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At about 8 1/2 minutes in it will be almost too thick to shake anymore.
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If you take a peek, youll see that youve made whipped cream.
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Keep going!
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4.
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At about 14 1/2 minutes you will definitely see a separation.
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Keep shaking that baby!
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20 minutes in and your butter will separate completely.
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Youll hear a sort of plop sound!
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Youre looking for the butterfat to become solid (i.e.
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the butter!)
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and completely separate from the liquid (i.e.
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the buttermilk)!
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Cool, huh?
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Give your jar another 2-5 minutes of shaking at this point, just to really release all the solids from the liquid.
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5.
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Once your butter has formed, get out a bowl and place a fine mesh strainer on top.
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Pour out all the contents from your jar.
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Save that liquid/buttermilk!
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Use it in cereals, granola, smoothies, or just drink as is.
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6.
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Gently press out any remaining liquid from the butter as best you can and then add butter to a container with a tight fitting lid.
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Store in the fridge for up to a week and use it exactly as you would butter from the store.
