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Step 1
Sterilize a jar. This can be accomplished by boiling a jar, or washing it thoroughly in soap and water. (Make sure it's well rinsed, so there is no residual soap taste.)
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Step 2
Purchase fresh cream that is slightly soured. To ripen or sour your cream, leave it out for 12 to 24 hours or until it starts to appear shiny and has a slight acidic texture.
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Step 3
"Churn" your cream. Make sure the cream is about 60 degrees. Slowly begin to shake or swirl the jar until little pellets of butter begin to form. This process will take about 30 minutes. (Have the kids pass the jar around as a project to take turns shaking.)
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Step 4
Pour off extra cream. As the process continues and the butter forms a solid, there will be some residual buttermilk that is formed. Pour it off, and save it for another recipe that calls for buttermilk. (Biscuits, perhaps).
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Step 5
Rinse your butter. Line a colander with cheese cloth, place the butter inside, cover it with cheese cloth and rinse with cold water. This will remove any residual buttermilk which may have a slightly sour taste.
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Step 6
Add salt. Place butter in a bowl and add salt to taste, using a wooden spoon or spatula to form the "shape" of your butter.
