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  • 2 cups heavy whipping cream
  • Salt to taste (optional)
  • Jar with a tight fitting lid

1. Fill a jar halfway with heavy cream (baby food jars work great for small batches; canning jars are great for larger batches). Then, screw the lid on tight.

2. Shake the jar up and down until the cream thickens and forms a ball. Continue shaking until liquid separates from the ball of butter.

3. Open the jar, and pour the liquid into another container; this is the buttermilk. Everything else is butter.

4. Add salt to the butter, if desired.

5. Refrigerate your homemade butter between uses to prolong its shelf life.

(recipe via/ image via)