Fresh Butter
-Glass jar with lid
-Whipping cream

That’s it! Pour half way and shake, shake, shake. About 5-6 minutes. When its harder to shake its turning into a mayo-like consistency, open the jar and tighten the lid again to let access air and pressure out. Tighten the lid, slam the bottom on the counter to loosen the sides and shake with your hands holding the lid and bottom of the jar. Shake vigorously against the sides of the jar…….after 1min your buttermilk will separate from the fat leaving you with a lump of butter.

Put butter into a seal-able container and chill. I save my old butter tubs. It will last about 7-8 days.

See my post complete with pictures.