Let the cream reach room temperature

• Take two containers of heavy whipping cream and leave them at room temperature for 4 to 6 hours.

Shake the cream until butter forms

• Pour the cream into a clean jar.
• Add a shaker ball and shake aggressively.
• Continue shaking for about 10 minutes until the mixture thickens and separates into butter and buttermilk.

Strain and rinse the butter

• Pour the contents through a fine mesh to separate the buttermilk.
• Rinse the butter under cold water to remove any remaining liquid.

Store the butter

• Pat the butter dry, shape it into a block, and refrigerate.