Recipes

1. Place heavy whipping cream in a mason jar or another jar with a tight lid. Half of the jar should be empty so there's room for the cream to churn inside the jar.
2. Place the lid on the jar tightly and shake vigorously for about 10 minutes. The cream will turn into whipped cream and continue to thicken until there's a hard sound knocking inside the jar. That's when the butter and the buttermilk separate!
3. Strain the butter using a mesh strainer and save the buttermilk in the fridge for other recipes.
4. Finely chop fresh basil leaves.
5. Place the butter in a bowl, then add chopped basil and salt (to taste).
6. Enjoy on toasted bread or refrigerate for 1-3 weeks; it'll last much longer when frozen.

Notes: Experiment with other herbs and spices to create your new favorite butter recipe!