Do this now- you won't be sorry.
I used a pint of HEAVY WHIPPING CREAM. Let it come to room temp. by sitting out on the counter for about an hour. Do not skip this step or use heat to warm it.
Put cream in a jar with 50% empty space.
The next step will replace your work out for the day: shake, shake, shake the jar.
Peaks will start to form, which means you're almost there. Keep shaking.
Suddenly the butter will separate itself from the buttermilk. Shake a few more times.
Separate the butter from the buttermilk. (I'll use that later to make a salad dressing.)
*very important*....add water and shake/rise the butter. Drain & repeat a few times until the water is clear. This is so important since if you leave buttermilk it will not let the butter keep for very long.
The butter goes into a bowl, and you can add about a 1/4 tsp of salt if you'd like.
This is also the time to add in anything to flavor the butter- I used herbs from my garden- rosemary, thyme and some garlic.
Into the fridge for at least 30 minutes to let it set up. If you want to use a mold to shape it, that's sweet. You can make a brick shape using wax paper too.