Homemade Butter

Pour the cold heavy cream into a mixing bowl, ensuring it is plain cream without additives such as carrageenan.

Whip the cream on medium‑high speed until it first turns into whipped cream, then continue mixing.

Continue whipping until the cream separates into yellow butter curds and a liquid buttermilk; cover the mixer with a towel to prevent splatter.

Keep mixing until the butter fully separates from the liquid.

Strain the mixture to remove the buttermilk, reserving the buttermilk for use in pancakes if desired.

Rinse the butter under ice‑cold water, squeezing gently to remove any remaining liquid, which helps the butter last longer.

If desired, stir in the optional salt, then shape the butter into a crock or sticks for storage.