1 pint heavy cream, chilled
Pour cream into a quart sized mason jar and tighten lid well. Shake for a very long time, until the butter forms into a big blob in the jar. Drain the remaining liquid. Press the fresh butter into a butter mold or a bowl. Chill.
To make flavored butter, stir in one of the following before chilling:
Honey Butter: 2 tablespoons honey
Garlic Butter: 2 cloves minced garlic, a dash of oregano
Herbed Butter: 1 tablespoon dried herb of your choice (oregano, basil, dill, chives, etc.)