Ingrediments:
• 1 pint sized (16 oz) mason jar
• 1 cup heavy cream (38% fat content)
• cold water
• Up to 1/4tsp salt
• Honey (if you want honey-butter) just add to taste
Instructions:
1. Pour heavy cream (higher fat heavy cream 38% or higher works better) into the mason jar, (Milk or powdered evaporated does not turn into butter, but regular old heavy cream from the grocery store will work), filling it half-way full. Screw the lid on.
2. Shake mason jar for approximately 5-7 minutes. After the first 2 minutes you'll have whipped cream. Keep shaking until you hear that a lump has formed inside, and shake an additional 30-60 seconds after that.
3. You can also make this butter in a food processor. You just blend until it forms butter.
4. Remove the solids from the jar. The remaining liquid is buttermilk. You can save that for other recipes, or discard it.
5. Place the solids into a small bowl. Pour cold water over the butter and use your hands to squish it into a ball or put it in a butter mold. Discard water and repeat rinsing 2 times more. (You rinse the butter to remove all the buttermilk. The buttermilk will sour the butter so you want to make sure you rinse it off so it will last longer.)
6. At this point you have butter. You can add in things like salt, honey, and herbs to create flavored butters, or serve in its pure form as is.
Now don't expect this to come out like store bought butter for a gazillion reasons. 1 basic reason is because you're not using preservatives
Here's a picture of what you'll be getting:
