How To Make Butter

Step 1

Pour cream into stand mixer and beat at high speed. It will turn into whipped cream after a short while, but keep going! Drape a dish cloth over the mixer so that the buttermilk doesn’t splash out when the butter splits.

Step 2

When you hear something sloshing around, you know that there’s butter and buttermilk in the mixer. This is good! At this point, pour off the buttermilk and save this for other baking needs.

Step 3

Take the butter and form into a ball, then wash the buttermilk off the butter in a large bowl with ice cold water. This helps to lengthen the lifespan of the butter. Try to get all of the buttermilk out of the butter.

Step 4

Put the butter on parchment paper and work several pinches of unrefined salt into it. This is to your taste. Work quickly, so the butter stays cold.

Step 4

Wrap the butter in a piece of unbleached parchment paper into the shape you want or a use a butter mold. Store in the freezer or for a few days in the fridge.

Note

If using raw cream, try to reserve this special butter for spreading on sourdough bread or sourdough English muffins so that you preserve the nutrients found in raw cream. Heating will destroy enzymes and good bacteria.