A pinch of salt,
First we poured the cream into the bowl and began to whisk.
After one minute it was frothy and thicker than from when the cream was poured in.
Then when two minutes were up it looked a lot sturdier but very lumpy!
When another minute went by this watery looking milk came out of the butter. We poured that into a bowl and got straws to drink it.It was a actually really nice!!!
Once all the watery milk was out of the butter we scraped the butter onto the plate and sprinkled a small bit of salt on a bit of butter and put all the butter in the fridge over night.
The next evening we tried the butter on crackers,
it was delicous!