Homemade Butter

Makes about 5 ounces.

1. In a large jar with a tight fitting lid, add cold cream and salt. I used a quart-sized mason jar. You want your jar to be big enough for the cream to move around loosely.

2. Tighten lid securely and get ready to shake your brains out. I mean, really shake that sucker. This is a great time to get your cardio and arm workout done. Or grab a friend and take turns shaking until you can shake no longer. You will want to shake your jar for a total of 25 minutes.

3. At about 4 or so minutes in, you will definitely hear a difference in your cream. It will take on a deep thick sound. At about 8 1/2 minutes in it will be almost too thick to shake anymore. If you take a peek, you’ll see that you’ve made whipped cream. Keep going!

4. At about 14 1/2 minutes you will definitely see a separation. Keep shaking that baby! 20 minutes in and your butter will separate completely. You’ll hear a sort of “plop” sound!

You’re looking for the butterfat to become solid (i.e. the butter!) and completely separate from the liquid (i.e. the buttermilk)! Cool, huh? Give your jar another 2-5 minutes of shaking at this point, just to really release all the solids from the liquid.

5. Once your butter has formed, get out a bowl and place a fine mesh strainer on top. Pour out all the contents from your jar. Save that liquid/buttermilk! Use it in cereals, granola, smoothies, or just drink as is.

6. Gently press out any remaining liquid from the butter as best you can and then add butter to a container with a tight fitting lid. Store in the fridge for up to a week and use it exactly as you would butter from the store.