Goat’s cream should be at around 55° F
Fill the Mason jar only about 1/2 full
Put the lid on tightly and start shaking
Drain off the milky liquid which can be used for cooking
Fill half way with very cold water (you can add some crushed ice)
Shake to wash the butter, drain and repeat until water is clear.
If you don’t wash the butter it will get bad (rancid) fast.
Put the butter in a shallow bowl and sprinkle with salt
(A little less than 1/4teasp. of salt for 1/2 pound of butter)
Work the salt in.
Put in food storage container, label with date and content
Will keep two weeks in refrigerator and
Several months in freezer.