Homemade Butter

Ingredients:

• 2 cups heavy cream (ideally, at room temperature)

Instructions:

1. Prepare the Cream:
   • If the heavy cream is refrigerated, let it sit at room temperature for about 30-60 minutes to slightly warm up. This will make it easier to churn into butter.
2. Churn the Cream:
   • Pour the heavy cream into a large mixing bowl or the bowl of a stand mixer fitted with the whisk attachment.
   • Begin whisking the cream on medium-high speed. If using a stand mixer, start at a lower speed and gradually increase to medium-high as the cream thickens.
   • As you continue to whisk, the cream will first thicken into whipped cream with soft peaks. Keep whisking until the cream separates into butterfat (butter) and buttermilk. This process usually takes about 10-15 minutes, but the time can vary depending on the temperature of the cream and the speed of your mixer.
3. Separate the Butter and Buttermilk:
   • Once the cream has separated into butterfat and buttermilk, you will notice the butter clumping together and the buttermilk pooling at the bottom of the bowl.
   • Stop whisking and carefully strain the mixture through a fine-mesh sieve or cheesecloth to separate the butter from the buttermilk. Save the buttermilk for later use in baking or cooking.
4. Wash the Butter (Optional):
   • Some people prefer to “wash” the butter to remove any remaining buttermilk, which can cause the butter to spoil more quickly. To do this, place the clumps of butter in a bowl of ice water and knead them gently with your hands. As you knead, the water will turn cloudy as the buttermilk is released from the butter. Drain the water and repeat the process until the water remains clear.
5. Shape and Store the Butter:
   • Once the butter is washed (if desired), transfer it to a clean work surface and shape it into a ball or log using your hands or a spatula. You can also press it into small molds for a decorative touch.
   • Wrap the butter tightly in wax paper or plastic wrap to prevent it from absorbing other odors in the refrigerator.
   • Store the homemade butter in the refrigerator for up to two weeks, or freeze it for longer storage. If freezing, wrap it in an additional layer of aluminum foil or place it in an airtight container to prevent freezer burn.
6. Enjoy Your Homemade Butter:
   • Use your homemade butter in cooking, baking, or simply spread it on toast or warm bread for a delicious treat. Experiment with adding herbs, spices, or flavorings to customize your butter to your liking.

Tips:

• For best results, use high-quality heavy cream with a high fat content (ideally 35-40% fat).
• You can add salt to your homemade butter for flavor, if desired. Simply mix in a small amount of salt (about 1/4 to 1/2 teaspoon per cup of cream) after the butter has formed.
• Homemade butter may have a slightly different texture and flavor than store-bought butter, but it is incredibly rich and delicious.

Enjoy your freshly made homemade butter!