- 32 ounces whipping cream
- 1/4 teaspoon salt
- 2 cups ice
- Electric standing mixer
- Tea towel
- Pour 32 ounces of whipping cream into your stand mixing bowl. You will want to use a whisk attachment.
- Cover your stand and bowl with a tea towel to prevent splashing.
- Beat the cream until the butter separates from the buttermilk. It will stick to your whisk and turn slightly yellow. This takes about 10 minutes.
- Pour off the butter milk and set aside. Don’t throw it away! You can use it in pancake batter, biscuits, breads, and all sorts of baking.
- Scrape your butter from the whisk and place back in the bowl.
- Add salt to hand mix into the butter to taste. Use sparingly because it doesn’t take much.
- Remove butter from the bowl and form into a ball. Place this ball on your tea towel.
- Gather the edges of the towel and twist tightly.
- Place the butter and tea towel into a bowl of ice water for 5 minutes.
- Rinse and squeeze the butter inside the tea towel under cold tap water until the water coming out of the fabric becomes fairly clear.
- Squeeze as much remaking liquid out of your butter as you can. The “dryer” your butter is the longer it will last.
- I keep a small amount in a butter keeper on my counter for spreading and store the rest in the refrigerator.
The Ag Wife