Homemade Butter
A simple yet elegant process, crafting butter from cream requires minimal ingredients and just a few minutes of attentive preparation. This recipe yields a rich, creamy butter perfect for spreading or cooking.
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Ingredients
- Salt to taste
- 2 cups heavy cream
Instructions
- Pour the heavy cream into the bowl of an electric mixer and begin whipping at a low speed until it slightly thickens.
- Gradually increase the speed to medium-high, continuing to beat the cream for approximately 5 to 7 minutes. Periodically scrape down the sides of the bowl to ensure even mixing.
- As the whipping progresses, the cream will transition beyond the whipped phase and begin to separate into solid butterfat and liquid buttermilk.
- Once fully separated, transfer the butter to a clean surface, reserving the buttermilk for later use.
- Knead and press the butter by hand to expel as much residual liquid as possible.
- Rinse the formed butter thoroughly under ice-cold water until the rinse water runs clear.
- Season with salt according to preference.
- Store the finished butter in an airtight container or wrap it in parchment paper. Keep refrigerated and consume within 10 to 14 days.