butter

you'll need two jars and a pint of heavy cream

fill the jars a quarter to halfway with the cream 

put lids on jars and secure them tightly

shake, vigorously. you will need to shake the cream for about 20 minutes- it will slowly become thick like a whipped cream consistency (this is when the shaking gets hard) and then...

the butter will become one big clump and separate itself from the buttermilk

use a strainer and a bowl to strain the milk from the butter, we saved the buttermilk to use later on

rinse the butter with a tiny bit of cold water and repeat the process of straining- this helps remove any excess milk from the butter

knead the butter with a wooden spoon to get the very last bit of milk and add sea salt, we used about a half tablespoon which was plenty

enjoy!