Step 1

Pour the cream into the bowl of your stand mixer, then use the whisk attachment to beat it on a moderately high speed for 10-12 minutes, or until it holds soft peaks.

Step 2

Increase the speed to high until the cream separates, about 5 more minutes, into butter and buttermilk.

Step 3

Place a colander into a large bowl, then pour the butter and buttermilk into the colander.

Step 4

Knead the butter gently over the colander to squeeze out the remaining buttermilk.

Step 5

Continue to knead for about 5 minutes until the butter is dense and creamy, then rinse under ice cold water until the water runs clear.

Step 6

Knead the salt into the butter (if using) until well distributed.

Step 7

Place your homemade butter on a sheet of plastic wrap, then roll it up and twist the ends of the plastic wrap to form a log and chill.

Step 8

Pour the liquid from the bowl through a fine mesh sieve, then transfer the buttermilk to an airtight container and store in the fridge.