Salted butter

Making salted butter at home is simple and requires only two ingredients: heavy cream and salt. Here’s a basic recipe:

Ingredients:

• 2 cups (480 ml) heavy cream (preferably high-fat, around 35-40%)
• 1/4 to 1/2 teaspoon fine sea salt (adjust to taste)

Instructions:

1. Chill the Cream: Ensure the heavy cream is cold. This helps the butter separate more easily.
2. Whip the Cream:
   • Pour the heavy cream into a large bowl or the bowl of a stand mixer.
   • Using a hand mixer, stand mixer, or even a whisk, beat the cream on medium-high speed.
   • The cream will go through stages: first, it will become whipped cream with soft peaks, then stiff peaks, and finally, it will start to separate into butter and buttermilk.
3. Separate the Butter:
   • Once the mixture separates into solid butter and liquid buttermilk, stop mixing.
   • Strain the mixture through a fine-mesh sieve or cheesecloth to separate the butter from the buttermilk. Reserve the buttermilk for other recipes if desired.
4. Rinse the Butter:
   • Rinse the butter under cold water to remove any remaining buttermilk. This helps prevent spoilage.
   • Use a spatula or your hands to press and knead the butter, squeezing out excess liquid.
5. Add Salt:
   • Sprinkle the salt over the butter and knead it in evenly. Taste and adjust the salt level if needed.
6. Store:
   • Shape the butter into a block or roll it into a log using parchment paper or plastic wrap.
   • Store in an airtight container in the refrigerator for up to 2 weeks, or freeze for longer storage.

Tips:

• Use high-quality cream for the best flavor.
• If you want cultured butter, let the cream sit at room temperature for 12-24 hours to develop a tangy flavor before churning.
• Experiment with different types of salt (e.g., flaky sea salt, Himalayan pink salt) for unique flavors.

Enjoy your homemade salted butter on bread, in cooking, or for baking!