HOMEMADE BUTTER! Just 1 ingredient

Ingredients

• Heavy cream (1 pint or as much as you’d like)

Equipment

• Stand mixer, hand mixer, or a jar with a tight-fitting lid
• Cheesecloth or a fine-mesh strainer
• Bowl

Instructions

1. Pour the Cream:
   • Pour the heavy cream into your mixer bowl. If you’re using a jar, fill it halfway to allow room for shaking.
2. Start Mixing:
   • If using a mixer, start on medium speed. The cream will first turn into whipped cream, then stiff peaks will form, and eventually, it will separate into butter and buttermilk. This process takes about 5-10 minutes with a mixer.
   • If using a jar, shake vigorously. It will take around 15-20 minutes.
3. Separate the Butter and Buttermilk:
   • Once the butter has formed, it will look clumpy and the buttermilk will separate out as a liquid. Strain the mixture using cheesecloth or a fine-mesh strainer, collecting the buttermilk in a bowl. You can save the buttermilk for other recipes.
4. Rinse the Butter:
   • Place the butter under cold running water and knead it with your hands or a spatula to remove any remaining buttermilk. This step is important to extend the shelf life of your butter.
5. Add Salt (Optional):
   • If you like salted butter, you can knead in a pinch of salt at this stage.
6. Store the Butter:
   • Shape the butter into a log or pat, wrap it in parchment paper or store it in an airtight container. Keep it refrigerated.

Tips

• Ensure the cream is at room temperature before starting for the best results.
• You can add herbs or spices to your butter for flavored variations.