1 1/2 cup (375 ml) 35 % heavy cream, cold

1/4 tsp (1 ml) salt (optional)

Pour the cream and salt in a 1 litre (4 cups) sealable jar. Close the jar tightly.

Shake vigorously for 10 to 15 minutes or until the butter separates from the whey. Drain the butter on paper towels. Discard the whey.

Keep the butter in a butter dish or in an airtight container in the refrigerator.

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