Recipe(tried): making butter

I have not tried the blender. We just used a quart jar with the lid on tight. Use a pint of whipping cream and about 3/4 tsp. salt, if desired. Put on lid and shake for about 8-10 minutes. At first it is just sloshy in the jar, then it becomes thicker, as it finishes, all of a sudden it just changed and made a sloshy sound again, but this time the butter was in a mass and the rest was liquid around it. We drained off as much of the liquid as possible. It would help to put in some cheesecloth and let drain. When you refrigerate it, the butter hardens. This was wonderful, sweet butter. When we started shaking the cream, we just barely warmed it in the microwave, about 20 seconds or so, just to hasten the process. (If you overheat, you get a whipped buter and it still has all the liquid incorporated. It was still good, but did make toast soggy.)