Recipe for Fresh Churned Homemade Butter

This dairy product consists of heavy cream and salt processed until fats and liquids separate.

Ingredients

• 600 milliliters heavy cream with 36 percent fat
• 5 grams sea salt
• 500 milliliters ice water

Preparation

1. Pour cold heavy cream into a stand mixer
2. Beat on medium speed for 10 minutes until the cream breaks into yellow solids and liquid
3. Strain the mixture through a fine sieve to separate solids from the liquid
4. Place the butter solids in a bowl of ice water and knead them with a spatula
5. Replace the water 3 times until it remains clear
6. Squeeze out any remaining water, stir in the salt, and shape into a block

Tips

• Use the leftover buttermilk for pancakes or biscuits as it is full of natural flavor
• Ensure the cream is very cold before starting as this helps the fat solidify faster
• Washing the butter thoroughly in ice water is essential for preventing it from going rancid