Homemade Butter Recipe

Recipe taken from this book.

1. Get yourself a mason jar, some heavy cream, and some kosher salt (optional).

2. Insert heavy cream (1 cup) into mason jar and close top tightly.

3. Shake hell out of mason jar for 30 minutes, pausing every so often to pour off the buttermilk as it separates from the curds that will become your butter (the buttermilk can be saved and used for something else).

4. Scoop remaining junk (your butter) out of mason jar and place it in a smaller container. The butter should still be pretty loose in consistency.

5. If you prefer salted butter, add one teaspoon of kosher salt to the butter and mix it in with a spoon. Note: Salted butter will keep longer when refrigerated.

6. Refrigerate for at least 30 minutes before using.