Homemade Butter

Instructions

1. 1

   Pour the cream and salt in a 1 litre (4 cups) sealable jar. Close the jar tightly.

2. 2

   Shake vigorously for 10 to 15 minutes or until the butter separates from the whey. Drain the butter on paper towels. Discard the whey.

3. 3

   Keep the butter in a butter dish or in an airtight container in the refrigerator.