homemade butter

Ingredients

2 cups heavy cream (chilled)

1/4 teaspoon salt (optional)

Instructions

Prepare the equipment: Make sure your mixing bowl and beaters or whisk are clean and dry.

Chilling the bowl and beaters in the refrigerator for a few minutes can help speed up the process.

Whip the cream: Pour the cooled heavy cream into the mixing bowl. Start beating the cream

medium speed using an electric mixer or a stand mixer fitted with a whisk attachment. You can also use a

culinary robot. Continue to beat the cream past the soft peak stage, then until the firm peak stage,

until it starts to separate. This process will take approximately 5-10 minutes.

Separate the butter: As you continue to beat, the cream will separate into butter and buttermilk. THE

the butter will form lumps and separate from the liquid. Once separation is complete, turn off the

mixer.

Strain the buttermilk: Pour the mixture through a fine mesh strainer or cheesecloth to separate the

butter from buttermilk. Reserve the buttermilk for other uses, such as baking or cooking.

Rinse the butter: Put the butter in a bowl and pour cold water over it. Use a spatula or your hands

knead the butter, rinsing off the remaining buttermilk. Repeat this process several times, changing

water until clear. This step helps extend the shelf life of your butter.

Add salt: If you prefer salted butter, add 1/4 teaspoon of salt to the butter. Adjust the amount to

taste.

Shape and store: Shape the butter into a block or ball and wrap it in parchment paper or plastic.

wrap. Store butter in the refrigerator for up to 1 week or in the freezer for longer storage.