Step 1

In the bowl of a food processor fitted with a blade, add the cream and process on high until the buttermilk separates from the butter. About 5 to 6 minutes. If you use a jar or hand mixer, expect this process to take longer.

Step 2

Transfer the butter to a colander. You can save the buttermilk if you would like.

Step 3

Squeeze the butter and get out as much of the buttermilk as possible. Rinse under cold water, turning and mashing the butter until the water runs clear.

Step 4

Transfer the butter to a bowl or on to the counter and add salt. If using a different salt (like table salt) use half as much and taste as you go until your butter is salted to your taste.

Step 5

Transfer the butter to an air tight container for up to one month.