Heavy cream (not ultra pasteurized)
Glass or plastic jar with a screw on lid
Optional, sea salt, fresh or dried herbs, spices, honey
*you can use any amount of heavy cream (1 pint will make approximately 8oz of fresh butter)
Pour the cream into a jar and screw the lid on tight. Let the cream sit at room temperature for 30-60 minutes.
Shake the jar for about 15 minutes.
The cream will thicken after 5-6 minutes, get quiet around 8-10, then turn pale yellow and start to deflate around 12. When you hear liquid slosh, you have butter.
Pour off the liquid (buttermilk) and use it for making pancakes. You can also drink it. It's flavor is similar to skim milk.
Place the butter into a small bowl and rinse with ice cold water. Massage it gently to separate any additional liquid. Discard the water and continue to massage any additional buttermilk out.
Mix in optional flavorings, if desired. Unflavored will be sweet cream butter.
Roll into a log and wrap in parchment paper. Store in refrigerator until ready to use up to two weeks.
This is a fun activity for kids. If using a glass jar have them sit on the ground while shaking it. If it falls, it will be less likely to break. Make sure you wipe the outside of the jar to remove moisture so it doesn't slip while you are shaking it.