Homemade Butter (thecontrarianmoney)

Ingredients

• 2 cups cold heavy cream, plain with no carrageenan or other additives
• 0.25 tsp salt, optional (fine salt or flaky sea salt)
• 3 cups ice water, for rinsing

Instructions

1. 1

   Pour the cold heavy cream into the bowl of a stand mixer fitted with the whisk.

2. 2

   Start on low, then whip on medium-high. The cream thickens into whipped cream after a few minutes. That is where you would stop for whipped cream, but keep going.

3. 3

   Once it turns grainy and starts to clump into yellow curds, drape a kitchen towel over the mixer so it doesn't splatter everywhere.

4. 4

   Keep mixing until the butter fully separates from the thin liquid and clumps on the whisk, usually about 5 to 10 minutes total.

   10 min
5. 5

   Pour everything through a fine mesh strainer set over a jar. The liquid is buttermilk; save it for pancakes or biscuits.

6. 6

   Put the butter in a bowl of ice water and squeeze and knead it with your hands to press out the leftover buttermilk. Change the water and repeat until it stays clear, usually 2 to 4 rinses.

7. 7

   Press the butter out on a board or squeeze it in a clean towel to get rid of the last of the water.

8. 8

   Salt it if you want, working the salt in with a bench scraper.

9. 9

   Pack it into a butter crock or shape it into sticks. Keep it in the fridge in an airtight container.