All you need is a large mason jar for creamy, delicious homemade butter!
1/2 to 1
preferably non-homogenized, but if that's not available, just be sure it has no fillers like carageenan
fresh chopped herbs to add at the end
Pour cream into a clean jar with a tight lid (for 1/2 cup, use a half-pint jar, but for any more cream, use a larger jar)
Add salt, if using.
Seal the jar and shake the heck out of it until it stops sloshing (has become whipped cream).
Keep shaking until it starts sloshing again (buttermilk has come out of the cream).
Keep shaking a bit more until the butter is one smooth lump at the bottom.
Pour off buttermilk.
Add any herbs and stir.
By Carolyn Ketchum of All Day I Dream About Food