To get started you'll need some heavy whipping cream, a jar and something to put the butter in. My kind of prep work! I use an old spaghetti sauce jar and, yes, that's actually a sugar bowl...but it does just fine as a butter dish for the fridge too.
Let the cream sit out for a half hour or so before you begin to let it warm up a bit. Fill the jar about a third to half way full, put the lid on tightly and start shaking! I've filled the jar too high several times and had to pour some out because it expands as you shake it. After a few minutes the sides of the jar will be white with a nice thick whipped cream. Taste it if you'd like!
Keep shake, shake, shaking and you'll notice it become thick with the slightest yellow tint to it. If you open the jar now it may look more like mayonnaise. Another minute or two and you'll see it start to separate from the sides of the jar, then eventually clump together at the bottom. It will look a tiny bit like cottage cheese, but smoother.
Just another few shakes and the thick parts will stick together and separate from the buttermilk. At this point, you'll want to open the jar and pour off the buttermilk that has separated.
I usually shake a few more time and repeat pouring off any extra buttermilk. Then pour the butter into a bowl. It should slide right out.
There you have butter! (And a good arm workout as well!) When I remember, I add a dash of salt somewhere in the middle of this process. I bet you could add some freshly chopped chives or other herbs. That would be delicious on warm bread fresh from the oven.
Go home and amaze your loved ones tonight!
Kellie blogs regularly at Greenhab: The Browns Go Green.