Homemade Butter

Name: Homemade Butter
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 3/4 cup
Ingredients: 2 cups cold 35% cream (500 milliliters); 1 cup ice; 1/2 teaspoon sea salt

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Level: Easy

Total: 15 min
Active: 15 min

Yield: 3/4 cup

Level: Easy

Total: 15 min
Active: 15 min

Yield: 3/4 cup

Ingredients

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2 cups cold 35% cream (500 milliliters)

1 cup ice

1/2 teaspoon sea salt

Directions

Watch how to make this recipe.

Pour the cream into a food processor and process on high for about 5 minutes, or until the cream looks very curdled and it sounds splashy.
Strain the mixture through a fine-mesh sieve lined with cheesecloth and squeeze gently to remove as much of the buttermilk as possible.
Add the ice to a large bowl and cover with water. Add in the butter and, using your hands, squeeze and knead the butter just to get a bit more of the buttermilk out and lightly chill the butter. Drain away the water and ice, dry out the bowl and mash the salt into the butter.
Transfer to a serving vessel or wrap in wax or parchment paper and serve at room temperature or chilled.