1) Pour cream into your mixing device. Mix on high. The cream will go through some changes as air is being incorporated into the cream.
- First, It will first look like the whipped cream that we all know and love.
- Then it will look a little "dry" and "curdy".
- Finally, the solid fats will suddenly separate from the liquids and it will look like butter swimming in some buttermilk.
2) Stop your churning when the cream reaches the point of separating and use the mesh strainer to strain off the buttermilk. You can save the buttermilk to use for some fresh homemade salad dressings, or some yummy custard desserts.
3) Return the butter to your mixing device. At this point, if you are using a standing mixer, it is best to switch from the whisk to the bread kneading attachment. If you want to add salt to your butter, now is the time to do so. You will continue to see buttermilk form as you mix. Continue to strain the buttermilk off. At the point where no more buttermilk is coming off the butter, give your butter a taste test. This whole process takes about 20 minutes.
4) The last step is to "wash" your butter. This is to keep the butter from going rancid. Just add the cold water to your mixing device (the water is cold so you don't melt your butter) and mix it for 2-3 minutes and again, strain off the liquids.
5) Enjoy your delicious butter and do the happy dance! My favorite way to use it up is scrambling it with some eggs in the morning, sautéing up some vegetables al dente, or browning my steak with the butter.