So we have pint mason jars, this makes it easy to store cause you dont need to transfer from one jar to anything else. fill the jar about half way with cream. and start shaking, when you get tired pass it to the next person. it really does take right at 20 minutes and you dont have to work hard at it. when the butter starts really seperating and there is obviously liquid and butter in the jar, stop shaking and use another jar or the carton the cream came out of and pour the liquid out ( save that its buttermilk, use it in other recipies like pancakes ) use a fork to stir up the butter and pour a little cold water on there and shake a little more, keep doing this cold water mix and shake and pour till the water is clear. then add a little salt stir , shake and refridgerate you are done ( OH and taste it) awesome right?
We made 2 kinds, plain salted butter, and dill salted butter. So yummy! Not really that cost effective but not bad, we figure its about 2 sticks of butter per pint. But yummy and the kids thought it was cool =)
