For 1/2 C of butter, pour 1 C of heavy cream into a clean glass jar.

Plop in one or two marbles.

Secure the lid tightly.

Shake, shake, shake. (My girls invented a “shaking parade”. It got the job done!)

The cream will progress from frothy, to foamy, to whipped. Keep shaking!

All of a sudden, the butter will stick together, and separate from the walls of the jar.

You will clearly see the distinction between the butter and the buttermilk.

Separate the butter from the buttermilk.

Add sea salt or other seasonings, if you prefer.

And, of course, enjoy!

*Note: Oh, if I could find a source of raw, organic, clean, fresh, inexpensive cream, I would make butter all day long. In fact, I have made homemade butter from the two-inch layer of cream atop our local, raw milk. It made approximately one smear of delicious, wholesome goodness. I hope you Nourishing Traditions moms aren’t too appalled by our store-bought brand in this video… Please know that we mean well! 😉