Instructions

• Step 1: Mix cream Pour the cream into the bowl of the mixer. Start on a low speed and cover the top of the bowl with the towel or plastic wrap.
• Step 2: Increase to high speed Gradually increase to a high speed. The cream will start to look fluffy, like whipped cream. Then it will turn from white to pale yellow and begin to separate.
• Step 3: Stop mixer After about 7 minutes, the cream will start getting chunky and begin to give off its liquid, which will splash in the bowl. Stop the mixer.
• Step 4: Strain cream Pour the contents of the mixing bowl into a strainer set over a bowl.
• TIP: The liquid that drains through is actual buttermilk. Use it for pancakes or ranch dressing.
• Step 5: Extract liquid With clean hands, press on the butter in the strainer, extracting whatever liquid remains. Let it drain.
• TIP: If you prefer salted butter, add a teaspoon of salt to the butter and blend it by hand.
• Step 6: Roll butter into log & chill Remove the butter from the strainer. Roll it into a log and wrap it with parchment paper, or press it into a pottery bowl. Chill.
• Step 7: Spread on bread For an immediate treat, spread the butter on the most delicious bread you can find--and enjoy its fresh taste and an I-did-it-myself satisfaction.
• FACT: Butter is simply whipped cream that's been whipped for too long--you may have made it by accident before.

You Will Need

• 6 c. organic heavy cream
• preferably unpasteurized
• A stand mixer with a whisk attachment
• A kitchen towel or plastic wrap
• A large mesh strainer
• A bowl
• Clean hands
• Parchment paper or a butter bowl
• A refrigerator
• 1 tsp. salt
• Excellent bread
• fresh or toasted