Ingredients
\n2 cups (480 ml) heavy whipping cream, very cold
\n1\/4 teaspoon fine salt, optional
\nIce water, for washing the butter (about 2 cups)
\nOptional for cultured butter: 2 tablespoons plain live-culture yogurt
\nEquipment
\nStand\/hand mixer or food processor; or a jar with a tight lid
\nFine sieve or cheesecloth
\nSpatula and bowl
\nParchment paper for shaping and storage
\nInstructions<\/p>\n
see continuation on next page
\nInstructions
\nChurn: Beat cold heavy cream on medium-high until it passes whipped-cream stage and separates into yellow butter solids and thin buttermilk (4\u20137 minutes).
\nStrain: Pour through a fine sieve, reserving the buttermilk for pancakes or biscuits. Return butter solids to the bowl.
\nWash: Cover with ice water and knead with a spatula or clean hand 30\u201360 seconds. Discard cloudy water and repeat until water runs mostly clear. This step improves shelf life and flavor.
\nSeason & shape: Knead in the salt (if using). Pat dry, then shape into a log or block. Wrap well.
\nJar method: Fill a clean jar halfway with cold cream, seal, and shake vigorously 8\u201312 minutes until butter forms. Proceed with washing and shaping.<\/p>\n
Cultured Butter (Optional)Stir yogurt into the cream, cover, and rest at room temperature 12\u201324 hours until lightly tangy.
\nChill thoroughly, then churn and wash as above. Flavor is deeper and spreads beautifully.
\nStorage & Uses
\nRefrigerate wrapped butter up to 10 days.
\nFreeze up to 3 months (double-wrap for best protection).
\nUse the reserved buttermilk in pancakes, biscuits, or marinades.
\nQuick Compound-Butter Ideas
\nGarlic\u2013Herb: Grated garlic + chopped parsley\/chives + lemon zest + salt.
\nHoney Butter: Honey and a pinch of salt.
\nCitrus\u2013Chili: Lemon or orange zest with chili flakes.
\nMiso Butter: 1\u20132 tsp white miso for savory depth.
\nClarified Butter & Ghee
\nMelt butter gently and skim foam. For clarified butter, pour off the clear fat and leave milk solids behind. For ghee, simmer 10\u201315 minutes until milk solids turn golden and nutty, then strain. Stores for weeks refrigerated and has a higher smoke point.<\/p>\n","protected":false},"excerpt":{"rendered":"
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