Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: No cooking required
Ingredients
1 pint heavy whipping cream
salt (optional)
Cooking Tools
Manual butter churn
Electric hand mixer or stand mixer
2 Medium mixing bowl
Strainer
Cheesecloth
2 wood paddles
Directions
In a manual butter churn, pour cream in and start rapidly turning the wheel. (Full disclosure, after 20 minutes of turning the manual wheel and my arms started to burn and not getting past the whip cream stage, I put the whipped cream in a mixing bowl and used the electric mixer to resume). Continue to whisk on high speed to get to the next phase which is the buttermilk withdraw from the butter and the butter will get chunky bits and turn yellow. Once liquid withdraws from the actual butter portion, drain liquid by placing everything in a cheesecloth lined strainer, press as much liquid out and create a ball. In one of the mixing bowls, add water and ice to create an ice bath. Place ball of butter into the ice bath and massage any remaining buttermilk out, without breaking up the butter, the water will get cloudy. Remove butter from ice bath and pat dry.
Using two wood paddles to create the shape of the butter. wrap and place in refrigerator. (If you want salted butter, place a sprinkle of salt during the initial stage of whipping).
If you want to add herbs, add after the ice bath and pat dry. Sprinkle in while you’re shaping the butter.
Yields 1 stick of butter
