Step 1

The DYI butter making process is exactly the same whether you are using a jar, hand wisk, electric hand mixer or stand mixer. 600g cream will make about 240g butter. In cups, 2.5 cups cream will make about 1 cup of butter.

Step 2

Pour cold heavy cream into the bowl of your mixer.

Step 3

Begin whipping the cream at medium speed using the whisk attachment. Once it starts to thicken, turn the speed up to medium-high.

Step 4

The cream will go through the following stages: it will turn into whipped cream, then stiff peaks form, and then begin clinging to the beaters as the butterfat separates from the liquid. Then, the butter will be solid with liquid on top.

Step 5

Pour the liquid (butter milk) off of the top of the solid butter and put the solid butter in a fine mesh strainer over a bowl and begin squeezing the butter with your hands to remove the rest of the buttermilk.

Step 6

Place the butter into a bowl of ice cold water to remove any leftover buttermilk. You may need to do this a few times until the water is fairly clear.

Step 7

Work the salt into the butter if you are making salted butter. Or, leave it unsalted and ready for pastry making!

Step 8

For the best taste and consistecy, store the butter refrigerated up to 3 weeks.