- 1 1/2 cup (375 ml) 35 % heavy cream, cold
- 1/4 tsp (1 ml) salt (optional)
- Pour the cream and salt in a 1 litre (4 cups) sealable jar. Close the jar tightly.
- Shake vigorously for 10 to 15 minutes or until the butter separates from the whey. Drain the butter on paper towels. Discard the whey.
- Keep the butter in a butter dish or in an airtight container in the refrigerator.
This recipe is from My Lil’ Ricardo.