Homemade BUTTER

Homemade BUTTER

* 2 cups heavy cream 

* A pinch of salt (optional)

Instructions:

1. Whip the cream: Use a stand mixer or electric whisk. First, it becomes whipped cream, then stiff peaks, and finally, it separates into butter and buttermilk.  

2. Strain the buttermilk: Use a fine mesh cloth or sieve. You can save it for other recipes if you like.  

3. Rinse the butter: Knead it in ice-cold water to remove any leftover buttermilk. Change the water a few times until it stays clear.  

4. Shape the butter: Form it into a block with your hands on a clean surface.  

Storage: 

Fridge: Keeps for 1-3 weeks, depending on freshness and how well the buttermilk was removed.  

Freezer: Wrap in beeswax or a sealed bag. Store for up to 6 months. Thaw in the fridge overnight before using.