Ingredients
- 2–4 C chilled heavy cream
- 1/2 t salt (optional)
- Ice-cold water (for rinsing)
Instructions
- Pour the chilled heavy cream into your mixer or food processor. Whip on medium-high speed. It will first turn into whipped cream, then thicken past that stage into a grainy, yellowish mass.
- Keep mixing until the yellow butterfat solids completely separate from the liquid buttermilk (about 5 to 10 minutes). Cover the bowl with a towel to prevent splashing.
- Pour the contents through a fine-mesh sieve. Save the liquid buttermilk in the fridge for baking pancakes or biscuits.
- Transfer the butter to a bowl and cover it with ice-cold water. Knead and press the butter with a spatula or clean hands to squeeze out remaining trapped liquid. Pour out the cloudy water and repeat until the water runs completely clear.
- Blot away excess moisture with a clean towel. Mix in the salt if desired. Shape into a log, wrap tightly in parchment or plastic wrap, and store in the refrigerator for up to two weeks.
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