Homemade butter #cooking

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Butter

1 pint heavy cream
salt(optional)

Making butter is incredibly easy. Essentially you are over whipping the cream until the butter milk, and the milk fat separate. The paddle I used can be easily obtained online or in big box stores.

All that needs to be done is pour the cream into your butter churn(or electric mixer) and beat the cream until the fat and buttermilk separate and the butter turns a pale yellow color. Then wash the butter in ice water, almost kneading it like dough, to remove any remaining buttermilk. This will help the butter from going rancid. Once all the buttermilk has been rinse off, form the butter into your desired shape and then sprinkle salt on top if desired. Wrap in in parchment and keep in the fridge.

Pro tip make sure the heavy whipping cream is at room temperature. We set ours out on the counter two hours before use.