Just fill a glass jar half-way with cream, add a marble, and shake. And shake. And shake. And shake. Oh – and did I mention that you have to SHAKE? The process is simple. The labor involved is, well, laborious.
I saw a post on modern farmette on Dulse butter and it has been rolling around the back of my mind ever since.! Anything relating to Inish food peaks my curiosity. Since I don't have Dulse, I am going to substitute juniper.