|Me shaking the Mason Jar filled with Heavy Cream and a touch of salt|
|After shaking the jar for about 20 minutes. Jillian and Jeff helped shake the jar too.|
|The butter after I drained the butter milk out of it.|
Jeff and I are both extremely impressed by this it tastes FANTASTIC! I have a feeling we will be making out own butter for many years to come and I am so okay with that!
The following recipe makes about 4 oz (at least that is what mine made – I didn’t have a full thing of Heavy Cream it was about 2/3 full).
1 Pint (16oz) of Heavy Cream
A Pinch of Salt
A Mason Jar
Dump heavy cream and salt into a mason jar. Make sure the cover is on tight and shake until a ball forms – that ball is the butter. Drain the butter milk. You do need to “wash” the butter in cold water or it will go bad quickly.