Butter Recipe

Preparation

1. 1

   Whip the Cream

   Pour the heavy cream into a large mixing bowl or a stand mixer bowl. Using a whisk or an electric mixer, beat the cream on medium to high speed until it starts to thicken and form soft peaks.

2. 2

   Continue Whipping

   Keep whipping the cream past the soft peak stage until it thickens further and starts to look grainy. This process typically takes around 5-10 minutes.

3. 3

   Separate Butter and Buttermilk

   Once the cream has turned into a thick mass (butter), you’ll notice a yellowish solid and a liquid (buttermilk) separating. Pour off the buttermilk into a separate bowl and reserve it for another use, like baking.

4. 4

   Knead the Butter

   Using your hands or a spatula, knead the butter to remove any remaining buttermilk. You can rinse it under cold water to help with this process. Knead until the water runs clear.

5. 5

   Add Salt (Optional)

   If desired, mix in the salt to taste. Start with a teaspoon and adjust according to your preference.

6. 6

   Store the Butter

   Transfer the finished butter to a container, cover it tightly, and refrigerate. It can be kept in the fridge for up to a week or frozen for longer storage.