1 pint heavy cream, very cold
Pinch of salt, optional
Find a jar that closes snuggly.
Put it into the fridge for an hour (empty).
Take it out and pour the cold cream into it.
Shake the cream for 15 to 30 minutes, until clumps of butter start to appear.
Using a strainer pour the contents of the jar into a bowl.
The chunks left in the strainer are the butter.
The liquid in the bowl is buttermilk.
You can put the buttermilk aside (refrigerate) to make something else with it later.
Place the butter in another clean bowl and cover with cold water.
Pour into a strainer a second time to get rid of the liquid.
Continue to rinse the butter with water, until the water runs clear.
Use a wooden spoon to press out the remaining liquid.
Make sure you get out all of the liquid.
If you want, you can also add salt, which will ensure that the butter will stay fresh longer.
After you have done that, you can put the finished butter in a fresh container, and using a spoon, try to get rid of any remaining air bubbles. Refrigerate the butter until you are ready to use it.
Prep Time: 30-45 minutes, plus 1 hour refrigeration for the jar
Yields: 6 ounces of butter