Ingredients
Salt (optional): As per your preference
Heavy Cream: 1 pint (opt for organic, full-fat for the best results)
Tools:
Stand Mixer/Food Processor (for a quicker process)
Strainer or Cheesecloth
Cold Water
Mason Jar (for the manual method) or
Butter Mold or Container (optional)
Instructions
- Get Ready:
Allow the heavy cream to sit at room temperature for about an hour. This helps the butter-making process go faster. - Manual Method (Shaking):
Fill a mason jar halfway with the heavy cream, leaving room for it to expand.
Secure the lid and shake the jar vigorously. After roughly 10 minutes, the cream will thicken into whipped cream.
Keep shaking until the cream separates into butter and buttermilk. You’ll know it’s ready when a solid mass of butter forms, leaving a liquid (buttermilk) behind. - Using a Stand Mixer or Food Processor:
Pour the cream into the mixer or processor. Start at a low speed and gradually increase as the cream thickens.
In a few minutes, it will turn into whipped cream, and soon after, the butter and buttermilk will separate. - Separate the Buttermilk:
Pour the mixture through a strainer or cheesecloth to separate the butter from the buttermilk. Save the buttermilk for other uses, like baking.
Rinse the butter under cold water to wash away any remaining buttermilk, which helps it last longer. - Knead and Salt:
Use a spatula or your hands to knead the butter, squeezing out excess moisture. If you like salted butter, now is the time to add salt.
Shape the butter into a log, press it into a mold, or simply store it as is.
Enjoy.