Homemade Butter

1. Using a jar or food storage container, pour enough heavy cream to take up about half of the container. (Small jars with about 1 tbsp. of cream work well for younger kids.)
2. Add a pinch of salt (if you are using it).
3. Seal the container tightly.
4. Shake! Even when the heavy cream turns into whipped cream, keep shaking! It is done when you have a thin liquid sloshing around a mass of butter.
5. Strain the buttermilk into a separate container. You can use the buttermilk for biscuits, waffles, ranch dressing, etc.

Notes:

• Try the butter with Radishes with Bread & Butter.
• Store the butter and buttermilk in the refrigerator (as long as any butter purchased in the store).