Easy Homemade Butter

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• 300 ml whipping cream (or heavy cream)
• 1 teaspoon salt (optional)

Recipe

• 1 pour cream into a large, screw-top jar. the jar should be large enough that the cream only fills it up 1/2-2/3 full. ensure the lid is screwed tightly onto the jar.
• 2 shake the jar vigorously. keep shaking continuously. the cream will froth up after a time and will seem to stop moving in the jar - don't worry! just keep shaking - over time you will see the cream start to resemble a sort of whipped cottage cheese, and then it will form a solid, yellowish mass, surrounded by an ever-growing pool of liquid.
• 3 shake the jar another 2-3 minutes. in total, it will have been shook for around 25 minutes, depending on the temperature of the cream.
• 4 suspend a fine sieve over a bowl and empty the jar contents into it. using a clean spoon, beat, press and fold the butter, teasing out as much liquid as you can.
• 5 beat a pinch of salt, if desired, into the butter, and then take the mass in your hands. press and roll it gently, as if you are kneading a bread dough, until the butter starts to become quite smooth and sticky.
• 6 store the butter in a ceramic dish. the collected liquid is buttermilk (or whey) and can be used in baking.