Homemade Butter
Makes: ~2 cups whipped butter
Ingredients:
4 cups (32 oz) COLD Heavy Whipping Cream
1 tsp Sea Salt
Instructions:
Pour cold heavy whipping cream into large bowl
Using stand mixer or hand mixer, over whip the cream until butter begins to separate as shown below:
After 5-7 minutes, cream begins to thicken
After 10-12 minutes cream is the consistency of whipped cream
After 20 minutes it begins to look deflated and turn pale yellow
After 30 minutes the butter and buttermilk will begin to separate
3. After the butter has completely separated from the milk, strain the milk in to a bowl to save for future baking
4. In very cold water, rinse the butter to ensure there is no remaining milk. You may need to rinse it multiple times.
5. Return butter to mixing bowl and add salt.
6. Whip for another 7-10 minutes until butter is smooth and airy. Salt should be completely incorporated and butter should not be grainy.
7. Use on homemade sourdough toast and store in an airtight container
