Real Homemade Butter

Servings 1 Stick (Approximately)

1 Cup (225ml) Full Fat Heavy Cream, Cold Try to use quality organic, grass fed, or even raw grass fed milk if you can get your hands on it.

If using a jar: Pour your heavy cream into a large jar and seal it tight. Shake the hell out of it until you get a chunky lump (or lumps) of solid fat. This could take anywhere from 15 to 30 minutes if you care about the workout.
If using a hand or stand mixer (‘cause you can keep that butter-jar workout): blend the heavy cream on medium until it begins to reach soft or high peaks. Gradually increase the speed to high and continue mixing until all of the fat solids separate from the liquid. This end liquid is called Traditional Buttermilk.
The fat solids are the butter. Using a sieve or colander, strain out the traditional buttermilk into a Tupperware container; refrigerate for later use. Using your hands, lump the butter together with a cheesecloth, clean cotton t-shirt, or eco-friendly paper towel, squeeze out as much of the remaining buttermilk as possible.
Shape the remaining butter into a block or mound, using a knife to shave off any debris left over from the cheesecloth or paper towel.
Serve with your favorite (or not so favorite) slice of bread! I loved it with homemade sourdough.

Enjoy!

This is homemade butter without the mechanical process that completely removes the buttermilk, so it will only have a shelf life of approximately 1-2 weeks.
Let the butter come to room temperature and add salt or herbs to intensify the flavor of your butter.