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15 minutes
15 minutes
- 0.66666668653488 cup cold heavy whipping cream
- 1 1-cup canning jar with lid and ring
- Pour the cream into a jar, seal it with the lid, and shake vigorously for 15 to 20 minutes until a lump of soft butter forms. Keep shaking until the buttermilk separates from the lump, leaving you with a solid mass of butter and liquid buttermilk in the jar.
- Strain the contents of the jar through a fine-mesh strainer to separate the buttermilk from the solid butter. Transfer the butter to plastic wrap, wrap it up, and refrigerate until ready to use.
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