Homemade Butter

Directions

• Step 1 Put heavy cream into a bowl. (I used my KitchenAid mixer with the whisk attachment).
• Step 2 Turn mixer on low first -beware of splashing! As the cream thickens, you can turn up your mixer to a higher speed. Mix for about 5-10 minutes, depending on the type of cream and how much you are mixing.
• Step 3 As it thickens it will first resemble whipped cream.  This is step one – thick whipped cream.
• Step 4  Keep going, make sure its all mixing properly, and it should start to get chunkier. Before you know it, you have butter! You should see the liquid separate from the solids and start sticking to your whisk. Stop mixing at this point.
• Step 5 Put your strainer over a bowl and pour the contents of your mixing bowl into the strainer.  You will want to push down on the butter with the back of a spoon a bit to basically squeeze out the liquid, which is buttermilk! (The buttermilk can be used in other recipes – conveniently we used it for our Cauliflower Mash the very same night!)
• Step 6  Now put the butter into a separate bowl and cover with cold water, continuing to use a spoon to “squeegee” out the remaining liquid.  This round of diluted buttermilk should be discarded.
• Step 7 Continue to add cold water about 4 times, until the water remains clear, indicating that all of the buttermilk is out. Serve with warm crusty bread and then store in refrigerator for up to 2 weeks. The more buttermilk you remove the longer the shelf life.