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.
Shake the jar up and down until the cream thickens and forms a ball.
Continue shaking until liquid separates from the ball of butter.
Open the jar, and pour the liquid into another container; this is the buttermilk.
Everything else is butter.
Add salt to the butter, if desired.
Refrigerate your homemade butter between uses to prolong its shelf life.
Ingredients
Directions
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.
Shake the jar up and down until the cream thickens and forms a ball.
Continue shaking until liquid separates from the ball of butter.
Open the jar, and pour the liquid into another container; this is the buttermilk.
Everything else is butter.
Add salt to the butter, if desired.
Refrigerate your homemade butter between uses to prolong its shelf life.
