We’ve been making homemade butter for Thanksgiving since Andrew was a wee lad. It’s super easy—all you need is a pint of heavy whipping cream, a dash of salt, a mason jar (or any container that has a very tight seal), and three marbles. Pour the whipping cream into the mason jar, add the marbles and a dash of salt, put the lid on tightly, and start shaking. Shake until your arms get tired, then pass the jar on to the next person. Imagine yourself as a pioneer and enjoy the feeling of rugged self-sufficiency. Watch as the cream gets frothy, then sort of thick and liquid-y, and then finally forms into a firm chunk.
Open the jar, scoop out the butter, and spoon it into a ramekin or small bowl. Smooth out the top and place the butter in the refrigerator to firm up a little more. Serve with warm rolls for Thanksgiving dinner.