- 1). Place a pint of heavy whipping cream on the kitchen counter. Allow it to sit until it registers approximately 60 degrees on a kitchen or milk thermometer.
- 2). Pour the heavy whipping cream into clean electric blender. Add 1/4 to 1/2 tsp. sea salt to taste.
- 3). Put the lid on the blender and set it on high speed, typically the liquefy setting. Blend for five minutes, until the butter starts getting firm. Lift the blender lid and scrape the grainy substance from the side of the blender back into the main butter batch.
- 4). Replace the lid on the blender and resume blending at high speed for another five minutes. Scrape the sides and resume blending for an additional five minutes.
- 5). Turn off the blender and allow the butter and liquid to separate for a minute.
- 6). Pour the buttermilk liquid into a container, leaving the butter in the blender. Press the butter in the blender with a spatula or wooden spoon to release as much liquid as possible. Pour the additional excess liquid from the blender into the container.
- 7). Pour ice cold water into the blender and pulse for five seconds to rinse the butter. Pour the water from the blender and repeat the process until the water runs clear. Rinsing the butter makes it last longer.
- 8). Spoon the freshly churned butter into a container, using a wooden spoon. Cover the container and refrigerate.
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