Homemade Butter

In a stand mixer:

1. Pour the cream into the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for about 1 minute. Once the cream starts to thicken, increase the speed to medium-high and continue beating.
2. After about 5 minutes, the cream will start to separate. Continue beating until the butter and the buttermilk have fully separated. You may want to drape a tea towel over the mixer to keep the buttermilk from splashing onto you during the last couple of minutes.
3. Using a fine mesh sieve, strain off the liquid.
4. Place the butter in a clean bowl and cover with cold water. Use a spatula or your hands to knead the butter, pressing out any remaining buttermilk. Repeat this process until the water is clear.
5. Place the butter on a plate and, if desired, stir in the salt.

Using an electric hand mixer:

1. Pour the cream into a large mixing bowl. Using your electric hand mixer, beat at medium-high speed until cream starts to separate, about 10 minutes
2. Continue beating until the butter and the buttermilk have fully separated. You may want to drape a tea towel over the top of your hands and the edges of the bowl to keep the buttermilk from splashing onto you during the last couple of minutes.
3. Using a fine mesh sieve, strain off the liquid.
4. Place the butter in a clean bowl and cover with cold water. Use a spatula or your hands to knead the butter, pressing out any remaining buttermilk. Repeat this process until the water is clear.
5. Place the butter on a plate and, if desired, stir in the salt.

In a food processor:

1. Pour the cream into the bowl of a food processor. Process on high speed until the butter and buttermilk separate, about 5 minutes.
2. Using a fine mesh sieve, strain off the liquid.
3. Place the butter in a clean bowl and cover with cold water. Use a spatula or your hands to knead the butter, pressing out any remaining buttermilk. Repeat this process until the water is clear.
4. Place the butter on a plate and, if desired, stir in the salt.