Ingredients
2 cups (480 ml) heavy whipping cream, very cold
1/4 teaspoon fine salt, optional
Ice water, for washing the butter (about 2 cups)
Optional for cultured butter: 2 tablespoons plain live-culture yogurt
Equipment
Stand/hand mixer or food processor; or a jar with a tight lid
Fine sieve or cheesecloth
Spatula and bowl
Parchment paper for shaping and storage
Instructions
see continuation on next page
Instructions
Churn: Beat cold heavy cream on medium-high until it passes whipped-cream stage and separates into yellow butter solids and thin buttermilk (4–7 minutes).
Strain: Pour through a fine sieve, reserving the buttermilk for pancakes or biscuits. Return butter solids to the bowl.
Wash: Cover with ice water and knead with a spatula or clean hand 30–60 seconds. Discard cloudy water and repeat until water runs mostly clear. This step improves shelf life and flavor.
Season & shape: Knead in the salt (if using). Pat dry, then shape into a log or block. Wrap well.
Jar method: Fill a clean jar halfway with cold cream, seal, and shake vigorously 8–12 minutes until butter forms. Proceed with washing and shaping.
Cultured Butter (Optional)
