Let the shaking begin!
1. Collect all the necessary equipment. I highly recommend trying to find local, organic cream as the quality is much better, but you can use whatever you have on hand if need be. I'm using a pint of heavy whipping cream here and a quart jar.
2. Leave the cream out on the counter for a while (the longer the cream sours, the less sweet the butter will be). Once the cream is warmed up to about 60 degrees then pour it into the Mason jar.
3. Put on the lid and start shaking it. After about two minutes you'll see a nice lightly whipped cream.
4. After about four minutes it will look like thick, whipped cream. Resist the temptation to empty the entire Mason jar into you mouth at this point. But do breathe in the heavenly, sweet scent.
5. After about nine minutes of shaking, the cream will start to separate from the sides of the glass. Feel free to take a break.
6. After about fourteen minutes, the whey starts separating from the butter.
7. After about sixteen minutes, the curd is more noticeable and there's a lot more whey.
8. At this point you can start pouring the buttermilk off. Continue shaking for a few minutes until your butter has solidified a bit more and until you aren't getting anymore buttermilk off of it.
9. Pour out the butter into a bowl. Doesn't this look like ice cream?
10. Pour cold water over the butter and start "massaging" the butter with a spatula to rinse the rest of the buttermilk out. Continue replacing the water until the water stays clear. Drain.
Mold your butter into butter molds or into ramekins. You will also end up with a scant cup of buttermilk (depending on how "juicy" your cream is).
Voila! Butter. In less than thirty minutes.
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