|Whipped cream stage|
1/2 tsp. salt (optional)
Pour the heavy cream into a jar with a tight lid. Shake the jar back and forth for 10-20 minutes, or when yellow clumps start to form. Add in some salt if you want it at this point, and shake a minute longer. There will still be some liquid left, which is normal. If you don't use the butter right away, strain off the liquid and store in an airtight container.
It was pretty fun to make homemade butter. And it tastes great!