Everything is better with butter!
Start with a pint of the freshest heavy cream you can find. I get mine from the local dairy. Bring to room temperature and add a pinch of salt.
I make it in the blender. It is cheating, but it works for me. I have tried the large mason jar way and shook it like crazy for 20 minutes. My arms were killing me. If all my kids are home, we can pass it around and it’s not so bad. Be sure to use a large jar and shake it until it separates (you will know when this happens, there will be a lump of butter and liquid). It’s like magic.
If you use a blender it will take about 5 minutes. I put mine on pulse (it’s not a very powerful machine). It will get thick like whip cream, then it will become so thick you will have to pulse it and then use a rubber spatula to stir it before you pulse it again. After a few minutes of this you will see it start to separate. Once you see small lumps mixed with liquid pour into a strainer to separate butter from buttermilk.
I squeeze out as much buttermilk as I can before “washing” the butter in cold water.
Place butter in a nice glass jar or pot and keep in refrigerator for up to a week, if you don’t eat it all by then. Enjoy!