1. Make the dasher by assembling 8 of the shortest (1 inch) Tinkertoy® dowels around a wheel, and use one long dowel for the handle.
2. Cut or punch a hole in the center of the plastic lid, large enough for the dowel handle to fit through easily. Assemble the butter churn by putting the dasher in the can with the handle sticking out.
   

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Making Butter:

Ingredients:

whipping or heavy cream
salt
several friends to help take turns

1. Let the cream stand at room temperature for several hours, then pour into the churn, about half full.
2. Place the tightly on the churn and begin beating the dasher up and down at a steady rhythm. After about 20 - 30 minutes the butter should come as lumps that float on the top and stick to the dasher.
3. When no more curds seem to form, remove the lid and scoop out the butter curds. The butter will be soft and mushy. Put the curds in a bowl and rinse under cold running water to remove any milk.
4. Put the butter in the refrigerator to cool. After about an hour, the butter will be firm enough to mold. While you are doing this, taste the butter. It may seem sweet; just add a pinch of salt, blend and the taste will be more familiar.
5. The butter can now be shaped into balls, pats or what ever shape you desire. You can also use use cookie cutters or pack it into a plastic tub.

An alternative method to the butter churn, is to pour the cream in a glass jar and shake vigorously until the curds form. Then prepare as above.

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