Fresh Homemade Butter
Equipment
Ingredients
Ingredients
Heavy cream (cold)
500 ml
Salt
2 g
Instructions
Whip the cream
Pour the heavy cream into a large mixing bowl and mix on medium-high speed. The cream will first turn into whipped cream, then continue mixing until it separates into butter and buttermilk.
Prevent splattering
Cover the mixer with a towel once it starts separating to help prevent splattering.
Strain the buttermilk
Strain the buttermilk and save it for pancakes, biscuits, or other recipes.
Rinse the butter
Rinse the butter in ice water, squeezing out any remaining buttermilk until the water runs mostly clear.
Season and store
Mix in salt if desired, then transfer to a butter dish or airtight container and refrigerate.
Original recipe
Storage
Store in airtight container. Salted butter lasts longer. Can be frozen for up to 3 months.
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