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This recipe is really simple but it does take time.
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Dont plan on using the butter the same day you start to make it, and dont rush yourself.
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Make the butter at a leisurely pace whenever you have time, and refrigerate it when you are busy.
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Pour the cream into an eight-ounce jar and add the chives and salt.
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You could use more cream if you wanted, just adjust the size of the jar accordingly.
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I used the leftover cream from when I made my Double Bittersweet Chocolate Ganache Cake.
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I found that it made a nice proportion of butter to buttermilk but you could use heavy cream if so desired.
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Seal the jar tightly.
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Here is where the fun begins.
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Shake the cream, and keep shaking, and shake some more, and still shake away.
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By doing this you are created a little mini butter churn in your jar.
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Shake while you are watching TV, really, just shake whenever you have at least one free hand.
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It takes a long time to make butter this way.
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But it still takes a long time if you wanted to try to use the mixer with a whisk attachment.
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And my mixer whirs something awful.
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Really I would rather shake a jar than listen to that thing for any prolonged period of time.
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The butter is ready when you have about an inch to an inch and a half or more of butter and the butter looks kind of like scrambled eggs.
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Take a small square of cheesecloth and place it over the mouth of the jar.
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Flip over the jar and, holding on to the cheesecloth, let the buttermilk drain into a bowl.
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Once most of the buttermilk is drained out, grab the cheesecloth and butter in one fist and squeeze out the remaining buttermilk.
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Place the butter on a piece of plastic wrap and cover it before forming it into a ball.
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Pour the buttermilk back into the jar.
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Refrigerate both until ready to use.
