raw, or pasturized
Begin by opening the cream. (This is from our local farm share)
Enjoy the beautiful creamy thickness.
Pour the cold cream into a mixing bowl. If you want “cultured” butter, use RAW cream and allow it to come to room temperature. That has a tangy, sour flavor versus the sweeter flavor of sweet cream.
Set the whipping attachment and turn on low. Don’t turn on high right away, or the cream can “fly” out of the bowl.
After approximately 2 minutes, the cream will become whipped cream. At this point, you need to grab a spoon and spoon some of this goodness onto some berries. Or just eat.
Continue to whip the cream, turning the speed up a notch.
After approximately 2 more minutes, the cream will start to separate. You will start to see chunks of butter that are a dark yellow.
Continue to whip until all the cream has turned. You’ll notice that the buttermilk and butter are completely separated and all the cream is turned.
Carefully pour the butter into a filter covered with cheesecloth. You want to save all the buttermilk for pancakes or even drinking plain.
Gently squeeze the butter to remove as much buttermilk as you can.
Rinse the butter in cool running water, spreading it out a bit with a wooden spoon. Gently squeeze the buttermilk out as you rinse. It’s at this point I use clean hands to get the job done.
Continue to rinse and squeeze until all the liquid that comes off the butter is clear. You want to be sure to remove ALL the buttermilk you can to prevent quick spoilage.
Salt with a 1/2 teaspoon of salt and mix in well, if desired. You can pat into a butter mold if you desire, or just form into a freestyle shape.
Enjoy your butter, and store covered. I put mine in the fridge, but you CAN leave this on the counter.