Ingredients
- 2–4 cups heavy cream (avoid “ultra-pasteurized”)
- 0.5–1 t salt (if desired)
Instructions
- Pour the cold heavy cream into your mixer bowl or food processor.
- Whisk on medium-high speed.
- The cream will first turn into whipped cream.
- Keep going.
- After a few more minutes, it will look curdled or grainy and then suddenly separate into solid yellow butterfat and a cloudy liquid (buttermilk).
- Reduce speed so it does not splash.
- Pour the contents through a fine-mesh sieve to catch the liquid.
- Save the buttermilk for baking pancakes or biscuits.
- Transfer the butter solids into a bowl of ice-cold water.
- Squeeze and knead the butter with your hands or a spatula to press out any remaining trapped buttermilk.
- Drain the cloudy water and repeat with fresh ice water until the water runs completely clear.
- Clear water means your butter will last longer without spoiling.
- Stir or knead in the salt if desired.
- Form the butter into a log or block, wrap it in parchment paper or plastic wrap, and store it in the refrigerator.
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