Butter is easy.
The most important thing to have is a tall container that seals perfectly with no leaks. I have used quart jars and tupperware and both worked nicely.
1 pint VERY COLD whipping or heavy cream
1/8 tsp salt
3 tbsp honey
(for garlic butter eliminate the honey and add 1 clove finely minced garlic )
Depending on how large your container is, you may have to divide the ingredients into 2 batches. Just make sure that you are filling your container no more than half full.
Seal tightly and shake. This is a great time to get the kids involved!
You will hear the cream go through several stages. First it sounds like normal liquid. Then the sound gets more dull as the cream thickens. Next it gets heavy and silent and and no matter how hard you shake there is no sound at all. Then it sounds like water was added. Next it will sound like the amount of water has increased and you will feel a lump start bouncing around the sides of the container.
Once the lump forms you can open the container and pour off the liquid. This liquid is buttermilk.
Seal the container and shake some more. Pour off the excess buttermilk.
Repeat this step until no more butter milk is extracted by shaking.
(the more buttermilk is removed, the longer the life of the butter)
You can put the butter into a container to store/serve, however I like mine in logs. To form the logs I put a piece of wax paper or saran wrap on the counter. I put the butter in the middle and fold the paper in half over it. I then push the butter back against the fold so it lengthens, forming a long log shape. Once chilled the butter will hold its shape.