Homemade Butter
From the kitchen of America

Ingredients:
Heavy cream
Salt (optional)

Instructions:
Ripen the cream by letting it stand at room temperature for 4 to 6 hours. It will thicken and become mildly sour. This helps to give the butter a mild, good taste. Cool cream again in the refrigerator for about an hour.

Pour cream into large electric mixer bowl. Add a few drops of yellow food coloring (optional), if desired. Beat at high speed until flecks of butter begin to form. Then turn to low speed until butter separates from milk. Watch to keep the spattering to a minimum. Scrape down the sides of the bowl with a spatula as the cream whips.

Pour off the buttermilk.

Now, “wash” the butter either by hand under cold, running water or in the mixer. If washing by hand, gather the butter into a mass in your hands and “knead” it gently under running water until the water runs clear. If using the mixer, place the butter back in the bowl and add cold water, about as much as there was buttermilk. Let beater run at lowest speed.  Pour off water; repeat.

Add a scant tablespoon of salt. Let beater mix it into the butter. Remove the beaters, scrape off the butter with a spatula and work out any remaining water with a spatula by pressing the butter against the side of the bowl.

Be sure to work out all of the water.
Mold the butter in a butter press or empty it into a container with a tightly fitting lid. Store in the refrigerator.















Prepare the Cream: Pour cold heavy cream into a food processor, blender, or bowl (if using an electric mixer).
The cream should be very cold for best results.

Start Churning: Begin processing or beating the cream on medium to high until it turns into whipped cream with soft, then stiff peaks. Keep mixing until the cream breaks down further, and the fat starts to separate from the liquid, about 3 to 5 minutes.

Watch for Separation: Mix until butter clumps together and separates from the buttermilk, a thin, watery liquid.

Drain the Buttermilk: Pour off the buttermilk (save it for baking, optional).

Wash the Butter: Put butter clumps into a bowl, pour ice water over, and gently press with a spatula to remove more buttermilk. Repeat until water runs clear.

Add Salt (Optional): Mix in salt to taste, starting with a pinch.

Shape and Store: Shape butter into a ball, block, or use molds. Wrap in parchment paper or store in an airtight container. Refrigerate or freeze.

Enjoy Your Butter! Homemade butter will have a fresher, creamier taste than store-bought.