Homemade Butter

Get a pint or quart of heavy cream at least 36% milk fat

Get your handy dandy mixer ready- put your mixing bowl in the freezer for 5 minutes prior- you want it cold.

Pour heavy cream into mixing bowl and start mixing on medium high

In 3 minutes – it becomes whipped cream.

Turn off and scrape everything from the sides back to the middle. Turn on again and keep mixing.

Roughly 10-15 minutes later it will start to harden and will become whipped butter. Turn off, scrape to middle, turn back on.

5 minutes or so it will start separating (milk liquid will be very liquid) and the butter itself will harden more.

A couple more minutes and liquid (which is now butter milk) can be poured out through a strainer leaving only the butter itself.

In a cold ice bath. Ball up the remaining butter and squeeze and work until the liquid coming out is almost clear. Basically you are ringing out the remaining butter milk from the solid.

On a cold cutting board, sprinkle some kosher salt and work into the butter shaping as you go….. whallah- you have salted butter. If you don’t use salt you have unsalted butter. If you add a teaspoon or so of honey and work in- you have honey butter.

AND you have some left over buttermilk to marinate those chicken thighs or breasts you were thinking about frying up