Ingredients

The following ingredients have 4 Servings
  • 2 cups Heavy Cream
  • Salt to taste

Instruction

  • Pour heavy cream into your blender and blend on high. You'll want to shut it off periodically to scrap down the sides and mix it up a little.
  • Continue blending until finally the heavy cream begins to separate, about 4-5 minutes.
  • You'll see the beginnings of butter and buttermilk, make sure to stir up and continue blending for another 30 seconds or so.
  • Remove the lid and pour the buttermilk out into a separate container if you're going to keep it, or down the sink if you just want to discard it.
  • Add salt to taste.
  • Blend butter and drain twice more.
  • Once you've drained as much of the milk as you can, scoop the butter out onto a folded 12 x 12 square of cheese cloth.
  • Bring the edges of the cheese cloth together over the butter and squeeze the butter out with your hands.
  • Now run the butter under cold water and continue to squeeze. This will allow the butter to last longer.
  • Remove from cheese cloth and store in an air tight container for up to three weeks. Do the same thing for the buttermilk if you're saving that too.