Homemade Butter
Ready In: 30 mins
Yields: 1/2-3/4 cup
Ingredients
- 1 cup heavy whipping cream
- 1⁄2 teaspoon kosher salt (optional)
Directions
- Allow cream to come to room temperature.
- Pour into a jar that is at least twice the capacity of the cream and has a tight fitting lid. Shake the cream vigorously, butter will happen in 20 to 30 minutes. Once the butter has separated into a solid mass give a few more shakes. The liquid at the top is buttermilk and can be used or discarded.
- Pour buttermilk into a separate container and reserve if desired. Continue to shake butter and pour off any buttermilk, a couple more times.
- Add just enough water to cover the solid butter and and shake. Discard liquid down the drain. Do this 3 to 4 more times until the liquid from the jar is clear. Do not add this liquid to the buttermilk if using.
- Spoon butter into a bowl and add salt if desired. Shape butter as desired using wax paper and refrigerate for 30 to 45 minutes. Can be refrigerated, tightly wrapped, for up to 2 weeks.
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