There is something fun and fantastic about making butter from scratch. The magic happens when heavy cream is agitated past the whipped cream stage, causing fat globules to clump together and separate from the liquid buttermilk. The result is a rich, fresh butter with a clean, sweet dairy flavor that no store-bought version can match. Spread it warm on crusty bread, melt it over steamed vegetables, or finish a pan sauce with it. Adding a pinch of good sea salt elevates it further. Once you make it yourself, you will understand why artisan butter commands such devotion.

Ingredients

• 2 cups heavy whipping cream, organic preferred, room temperature (about 65°F)
• ¼ to ½ teaspoon fine sea salt (optional, for salted butter)
• Ice water for rinsing

Directions

1. Pour the heavy cream into a stand mixer bowl or a large bowl if using a hand mixer. Fit with the whisk attachment.
2. Beat on medium-high speed. The cream will go through stages: soft peaks, stiff peaks, and then it will look grainy and yellow. Continue beating.
3. Once the fat solids clump together and separate from the liquid (buttermilk), you will hear a sloshing sound. This takes about 8 to 12 minutes total.
4. Pour off and reserve the buttermilk. Save it for pancakes, biscuits, or dressings.
5. Transfer the butter solids to a bowl of ice water. Knead and squeeze the butter with clean hands or a wooden spoon to rinse out remaining buttermilk. Change the water and repeat until the water runs clear. This step prevents the butter from souring quickly.
6. If making salted butter, knead in the sea salt now.
7. Pat the butter dry with a clean cloth or paper towel.
8. Shape into a log using plastic wrap or press into a small crock or ramekin.
9. Refrigerate for up to 2 weeks or freeze for up to 3 months.

Tips and variations

• Room temperature cream churns faster and produces a creamier result than cold cream
• Do not skip the rinsing step, as residual buttermilk will cause the butter to spoil faster
• For cultured butter, let the cream sit at room temperature for 12 to 24 hours before churning to develop a tangy, complex flavor
• For herb butter, knead in fresh minced chives, parsley, thyme, or rosemary after rinsing
• For honey butter, knead in 1 tablespoon of good local honey and a pinch of cinnamon
• For garlic butter, knead in roasted garlic paste and fresh parsley
• A mason jar method works too: fill a jar halfway with cream, seal it, and shake vigorously for 15 to 20 minutes
• European-style butter can be approximated by using cream with a higher fat content, around 40%, if available

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