Ingredients:
1 pint (2 cups) of heavy cream (make sure it’s not ultra-pasteurized for best results)
Instructions:
1. Pour the cream into a stand mixer or a large bowl if using a hand mixer.
2. Whip the cream on medium-high speed. After a few minutes, the cream will turn into whipped cream, and eventually, it will separate into buttermilk and butter.
3. Drain the buttermilk: Once the mixture separates, strain the buttermilk from the solid butter using a strainer or cheesecloth.
4. Rinse the butter: To remove any remaining buttermilk, rinse the butter under cold water and knead it with a spatula or your hands until the water runs clear.
5. Optional: Add a pinch of salt for flavor, or leave it unsalted for a more natural taste.
Store:
Keep the butter in an airtight container in the fridge for up to 2 weeks or freeze for longer storage.
Enjoy your fresh, homemade butter!
