Ingredients:

  • 1 quart (950 ml) Heavy Cream (High-fat, 35%+ milk fat)
  • 1/2 tsp Fine Sea Salt (Optional), or to taste
  • Filtered Water, as needed
  • 2 cups (approx. 500g) Ice Cubes
  • 2 Tbsp (30 ml) Live Buttermilk or Plain Yogurt (For Cultured Butter, Optional)

Instructions:

  1. For Cultured Butter: In a clean jar, combine the heavy cream and the 2 tablespoons of live buttermilk/yogurt. Stir gently.
  2. Incubate: Cover the jar loosely and leave it at cool room temperature (around 70°F/21°C) for 12 to 24 hours, or until the cream has thickened slightly and smells subtly tangy. Proceed immediately to the churning phase.
  3. For Sweet Cream Butter: Skip steps 1 & 2. Ensure the cream is straight from the fridge and very cold.
  4. Whip the Cream: Pour the chilled cream into the bowl of your stand mixer. Start on medium-low speed and gradually increase to medium-high.
  5. Observe the Stages: The cream will progress quickly through soft peaks, stiff peaks, and then suddenly collapse and become grainy, separating into solids and liquid.
  6. Stop Immediately: Once the butter solids cluster and the buttermilk is visibly separated and opaque yellow/white, stop the mixer.
  7. Drain the Buttermilk: Pour the entire contents of the mixer bowl through a fine-mesh sieve lined with cheesecloth. Reserve the buttermilk for other uses.
  8. Prepare the Ice Bath: Place the butter solids into a clean large bowl. Fill the bowl with ice water (it must be ice-cold).
  9. Wash and Work: Using your hands or a rubber spatula, press, fold, and knead the butter under the water. This forces out any remaining trapped buttermilk. The water will initially turn cloudy white.
  10. Repeat Until Clear: Drain the cloudy water. Refill the bowl with fresh ice water. Repeat the washing and pressing process (3 to 5 times), until the water runs completely clear. This is essential for preservation.
  11. Dry the Butter: Transfer the clean butter solids to a piece of fresh, dry cheesecloth or several layers of kitchen paper. Squeeze and press vigorously to remove as much residual water as possible.
  12. Season: Place the butter in a clean bowl. Add the sea salt (if using) and work it thoroughly through the butter until evenly distributed.
  13. Shape and Chill: Press the finished butter into a block, log, or mold. Wrap tightly in parchment paper or cling film and chill in the refrigerator for at least 1 hour to firm up before slicing and serving.