- Get 1 carton whipping cream
- Let set on counter for 12-20 hours
- Fill 1/2 of leakproof jar with cream
- Shake (consistently, but not vigorously) for about 10 minutes
- Pour off liquid (reserve and use for pancakes)
- Replace with clear water
- Shake 3 minutes
- Discard water
- Repeat 6, 7, 8
- Mix remaining lump with two pinches of salt
- Put into storage containers
