A great way to use up any heavy cream you might have left over after making another recipe, and a great rainy day project that is fun for kids. You will need heavy cream and a jar with a lid. Baby food jars work great for small batches, while canning jars are good for larger batches. Fill a jar halfway with heavy cream. Then, screw the lid on tight. Shake the jar up and down until the cream thickens and forms a ball. Continue shaking until liquid separates from the ball of butter. This will take a good amount of shaking, but stick with it; it’s definitely worth the effort (and it’s a great work out too). Open the jar, and pour the liquid into another container. The liquid is the buttermilk. Everything else is butter. If you don’t plan to use your butter right away, knead it under cold running water for several minutes to work out any remaining buttermilk (otherwise the butter will spoil quickly). Note that this is kind of a messy job. Add salt to the butter, if desired.
Large batch of butter
    Use this method to make a bigger batch of butter than will fit in a jar. You can also use it simply to make butter faster and without having to provide the shaking action. Pour heavy cream into the bowl of your stand mixer or blender, and whip it on high speed. It’ll make whipped cream at first, but if you allow it to continue whipping, it’ll turn into butter and buttermilk. One quart of heavy cream will give you one pound of butter (that’s the equivalent of four sticks) plus two cups of buttermilk. One-half cup of butter is the equivalent of one stick of butter.
    For herb butter, add parsley, chives, dill, rosemary, thyme or any other herbs that you. Use 1 to 2 tablespoons of fresh herbs per 1/2 cup of butter. Herb butters are fantastic spread on hot rolls and are great to cook with. Just drop a pat in a pan to flavor vegetables and meats.