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.)

8  Servings