Homemade Butter

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Need:

1/2 pint whipping cream

A jar with a tight-fitting lid

salt to taste

Fill the jar 1/3-1/2 full of cream. Add salt. Screw the lid on tightly and begin shaking the jar or rolling it back and forth on the floor or table top.

The cream will begin to thicken and then small pieces of butter will begin to form.Continue shaking or rolling the jar until the butter forms a solid mass seperate from the thin buttermilk. (It should take 10-15 minutes)

When finished drain the buttermilk (you may use this for  drinking or other recipes) and add salt to taste to the butter that remains once you have patted it dry with a papertowel or drained it in a seive.

The butter may be formed into different shapes using small cake molds, a cookie press or cookie cutters.

Keep any left-over butter covered and refrigerated as there are no preservatives  used for this.