I’ve wanted to make butter for years and we finally got to it!
We poured the cream into a jar with a tight-fitting lid, and SHOOK until we could shake no more. It was a warm day and the results were a little sloshier than we were hoping for, so I put the jar of squishy butter in the refrigerator for a few hours. Finally, we had firm butter!
*We used heavy whipping cream, although some recipes only call for cream. Also, salt can be added before shaking begins if you want salted butter.
