How we did it:
- heavy cream (1 pint)
- salt (1/4 tsp.)
- jar with a lid (2)
- ice cubes
Pour 1 pint of room temperature heavy cream into a jar with a resealable lid.
Now it's time to shake, rattle, and roll! Shake the container as fast and as hard as you can! Little ones like my daughter shook until her arms got sore, then I took over. When you hear liquid making a "sloshing" sound in your jar, your cream has turned to butter!
Pour out the liquid, which is now fresh buttermilk, into a glass. You can save this and cook with it later if you'd like.
Now fill a bowl with cold water and about eight ice cubes. Plop the butter out of the jar and into the ice water bath. Time to get chilly! Massage the butter and press it together to get rid of any leftover buttermilk.
Place your butter in your second jar with a lid and add in a 1/4 tsp. of salt. Mix well with a spoon.
Spread and enjoy! My daughter loves her fresh made butter on whole-wheat bread. Refrigerate any leftovers.