Easy Homemade Butter From Cow to Crust in Minutes

Instructions:

1. Chill the heavy cream and your chosen method (stand mixer bowl, jar, or food processor bowl) thoroughly for at least 30 minutes before starting. This helps the fat molecules solidify.
2. Stand Mixer: Pour the chilled cream into the mixer bowl and beat on medium-high speed until it goes through stages: whipped cream, then starts to look curdled and separated. Continue beating until solids (butter) form and separate from the liquid (buttermilk).
3. Jar: Pour the cream into the jar, seal tightly, and shake vigorously for 20-30 minutes. Take breaks as needed! The cream will go through similar stages as the mixer method.
4. Food Processor: Pour cream and process.
5. Pour the mixture into a sieve or cheesecloth-lined bowl to separate the butter from the buttermilk. Reserve the buttermilk for baking or other uses!
6. Gently rinse the butter under cold running water, kneading it with a rubber spatula to remove any remaining buttermilk. This is crucial for extending its shelf life. Continue rinsing and kneading until the water runs clear.
7. Shape the butter into a log or desired form. Wrap tightly in parchment paper or plastic wrap and store in the refrigerator for up to 2 weeks, or in the freezer for up to 3 months.