Homemade Butter

I have been showing this recipe off to my friends and it continues to shock them. It really is, really easy to make butter. All you have to do is shake heavy cream for about 15 minutes and in a few seconds it will transform from whipped cream to large chunks of butter! It is a shocking, exciting and amazingly simple process. It is deeply satisfying to demystify butter for people. It seems that our whole generation does not know where butter comes from. Our parents and grandparents aren't shocked, of course butter comes from shaken heavy cream. It is common sense to them, a practical concept, not at all shrouded in mystery. 

If you think that most of your friends have never made butter, now is the time to get a mason jar and some heavy cream and shake away the mystery. Everyone can pass the jar around and everyone will be extremely impressed by your culinary prowess. Plus if you make your own butter, you can buy cream from your favorite local dairy producer and once you have a jar of homemade butter you can find all kinds of excuses to spread it on your favorite toast, scones or maybe even a cake. Maybe you will make some clams or herb butter. The options are endless.

Homemade Butter adapted from Emeril 

Makes about 6 ounces of butter

1 pint heavy cream, very cold
Pinch salt, optional

1. Fill a large mason jar about halfway with cream. Tightly secure the lid and shake as hard as possible until chunks of butter start to form, 15 to 30 minutes. 
2. Pour the contents of the jar into a strainer set over a bowl. The liquid in the bowl is buttermilk and can be refrigerated and stored for another use. 
3. Rinse the butter with very cold water until the water runs clear. Place the butter in a small bowl and work with a wooden spoon or rubber spatula to press out any remaining liquid. Discard this liquid. 
4. Add salt to butter and combine. 
5. Transfer butter to a clean container for keeping, pressing with a wooden spoon or spatula press out any air bubbles. Refrigerate until ready to use.