Ingredients
Equipment
Method
Instructions
- Pour 2 cups of heavy cream into your stand mixer or a large mixing bowl. Start mixing on low speed to avoid splattering, gradually increasing to medium-high. Whip the cream until it thickens and forms soft peaks.
- Keep whipping the cream. You'll notice it will start turning grainy, and eventually, the fat will separate from the liquid.
- Once the butter has formed, pour everything into a cheesecloth or fine mesh strainer over a bowl to catch the buttermilk. Save this for pancakes or baking!
- To remove any remaining buttermilk, rinse the butter under cold running water and knead it gently until the water runs clear.
- Transfer the butter to a bowl. Add 1 teaspoon of kosher salt (or more, to taste), mixing well. Pack it into a container.
Notes
- Use high-quality ingredients for the best flavor.
- Consider adding herbs or spices for a unique twist.
- Store homemade butter in an airtight container in the fridge for 1-2 weeks.