Homemade Butter from Scratch

Pour the cream into a large, clean jar or the bowl of a stand mixer.

If using a jar, seal it tightly and shake vigorously; if using a mixer, beat on medium-high speed.

First the cream will become whipped cream, then it will separate into yellow butter solids and thin buttermilk.

This usually takes 5–12 minutes.

Strain off and reserve the buttermilk for another use.

Rinse the butter under cold water, pressing and folding it with a spatula or clean hands, and change the water until it runs clear.

Work in the salt, if using, then press out as much remaining water as possible.

Pack the butter into a clean container and refrigerate.