Pour the cream, pinch of salt and water into the jar
Then simply shake the jar vigorously so the cream hits the lid - Be patient as it does take quite a bit of shaking for the butter to separate from the buttermilk.
The process goes through three stages: Cream, Whipped Cream and then Butter.
Once the butter has separated put the butter through a sieve and drain as much of the moisture away as possible. At this stage you can add any herbs you wish otherwise put into a airtight container and put in the fridge.
Best served with fresh crusty Italian bread.
Notes & Tips
I use Murray River Seal Salt which I find gives a much nicer flavor to the butter.