Homemade Butter

Method

1. Pour the cold cream into a stand mixer fitted with the whisk attachment (or use a large jar with a tight lid and shake vigorously).
2. Whip on medium-high speed. The cream will go through stages: soft peaks, stiff peaks, then it will look grainy and yellowish — keep going. After 8-12 minutes, the butterfat will suddenly clump together and separate from the liquid buttermilk. You'll hear a sloshing sound. That's the moment.
3. Pour off the buttermilk into a jar — save it for biscuits, pancakes, or dressings.
4. Add ice water to the butter in the bowl. Knead and press the butter with a spatula or your hands, squeezing out as much liquid as possible. Pour off the cloudy water. Repeat with fresh ice water 2-3 times until the water runs clear. (This step is important — remaining buttermilk will cause the butter to go rancid quickly.)
5. Knead in the salt if desired. Press the butter into a ramekin, wrap in parchment, or roll into a log.
6. *Storage:** Refrigerator for 2-3 weeks. Freezer for 6 months. Without thorough washing, it will keep only a few days.
7. *Note:** For cultured butter (tangier, more complex flavor), let the cream sit at room temperature with 2 Tbsp plain yogurt stirred in for 12-24 hours before churning. The naturally occurring bacteria culture the cream and develop that European-style flavor.