Here's how you do it:
1) Take a clean jar, such as a jam jar, with a screw-on lid.
2) Pour in whipping cream to just over halfway. Don't fill it up because you need the air-space for it to work. Add some salt, about half a teaspoon or so (we didn't add enough.)
3) Drop in a thoroughly cleaned heavy coin - we used a Pound coin.
4) Screw on the lid nice and tight.
5) Shake, shake and shake some more. We all took turns shaking (but I'm sure you can guess which half of the family did the real work!)
6) The cream will thicken and then split as the butter comes together and the buttermilk seperates from it.
7) Open the jar and pour off the buttermilk.
8) Tip the blob of butter into a clean tea-towel or muslin cloth, close it up and squeeze it with your hand to squeeze the buttermilk out of the butter.
9) Plop the knob of butter into a dish.
10) Make some toast and smear your butter over it - enjoy!
P.S. If you're wondering what to do with the buttermilk, here is a recipe that is absolutely gorgeous.
Now, if anyone can please explain why my jeans are getting tight, I'd be grateful. It's a mystery, I tell you.
