- 1 cup of heavy cream
- Optional pinch of salt (want to be fancy? Use sea salt)
- Optional tablespoon of chopped herbs (try basil or oregano or thyme)
- Pour cold cream into a 16 oz (pint) size Mason jar with a lid and screw ring
- Attach the lid and screw ring
- Shake from top to bottom for about 6 minutes.
- It will transform to heavy cream in about 3.5 minutes…keep going! You need it to get firm to the butter stage
- Unscrew the screw ring, peek under the lid. You should see a firm mass of butter and some butter milk.
- Give it another 30-second shake
- Pour off the buttermilk and save it! (Keep refrigerated)
- Sprinkle in a little salt if you want salted butter.
- Massage the butter in your hands, under cool running water. This rinses the butter and helps it firm up.
- Transfer to a ramekin or small bowl.
- Want to try something delicious? Stir in a tablespoon of chopped fresh herbs. Try it on corn on the cob, or on top of baked potato.
- Keep refrigerated, up to two days (if it lasts that long!)
That little bit of buttermilk is a wonderful, tangy addition to your favorite pancake mixture, too.