1tspsea salt - optional – use if you want to make salted butter
Instructions
Pour your cream in your stand mixer bowl.
In your stand mixer, using the whisk option, turn it on. Gradually, turn your speed up. Before turning it on full speed mode, I suggest placing a kitchen towel (or a splash guard if you have one) over the mixer to prevent splatter.
Continue to mix on full speed (about 5 minutes) until the butter has separated from the buttermilk.
Using a kitchen towel, or cheese cloth, place your butter in the center. Bringing the sides and ends of your towel or cloth, squeeze the remaining buttermilk from the butter, and back in with the buttermilk. Continue to squeeze until no more buttermilk comes from the butter.
Reserve your buttermilk in a sealed jar.
Reserve your butter in a sealed jar.
Notes
Splash Guard: Use a towel or splash guard to prevent a mess when mixing.
Healthier: You can control the amount of salt in this butter, also, there are no add fats or solids.
Variation tip: Make this butter in the food processor or you can even shake in a jar. That is a great kid friendly option.
Milk: The leftover is not the traditional sour buttermilk that you can buy. You can make it as such by adding some acid and using it in your favorite recipes.