Making your own butter is not complicated at all!The key is the speed at which you can make it. This method takes around ten minutes. Certainly you can put heavy cream in a jar and shake it for a half hour or more, but who wants to bother with that? (Well, maybe it's a good lesson for the kids or workout for all those butter calories.)
I always shy away from buying heavy cream to use in recipes not only because it's caloric but usually only a couple spoonfuls are needed and the remainder often goes unused. No longer, now that I know how easy it is to make butter!
Try to buy good cream, in this case it's from the Jersey cows at High Lawn Farm, whose dairy products are available at Whole Foods and Russo's.
I chose to use a Kitchenaid stand mixer with the whisk attachment. You also can use a blender or a food processor (or a jar ;D).
Start on a mid-speed until it takes on the whipping cream form (otherwise it will splash out on higher speed), then turn it on max. Occasionally stop to scrape the sides down.
When the butterfat separates from the liquid it will become unnecessary to scrape the sides down.
It is obvious when the liquid separates out. Strain out the liquid into a storage vessel (save this buttermilk for, perhaps, pancakes) or else discard it. Process the butter some more if you are not sure all the liquid is out yet. It will turn yellow.
Rinse the butter under cold water until the rinse water is clear (fill the bowl then pour all into a sieve and continue to rinse).
Using a spoon or spatula, press out the butter to release any trapped liquid.
Put the butter back into the mixer bowl (wipe any water out with a paper towel) and season with medium grind sea salt (or anything else), if desired, then blend together. Put the butter love into a bowl from which to scoop out of or roll it up in paper or plastic wrap to serve in log format.
I love salty butter so this was indeed a happy moment!
The results are delicious and SO worth it.
Keep refrigerated or freeze, well wrapped.
